SERVES 4
4 boneless pork cube steak, 3/4-inch thick
6 tablespoons cornmeal
4 tablespoons flour
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon cumin
1 tablespoon olive oil
1 medium green bell pepper, cut in strips
1 medium sweet, red bell pepper, cut in strips
Pound pork to 1/4-inch thickness. In a medium bowl, stir together the cornmeal, flour, paprika, garlic salt, onion powder, black pepper and cumin. Dip pork in water, allowing excess water to drip off and dredge both sides in cornmeal mixture. In large skillet, heat olive oil. Cook pork over medium heat for 4 minutes. Turn over and add pepper strips to skillet. Cook 4 more minutes or until pork is nicely browned and just slightly pink in the center. Remove pork from skillet. Cook peppers an additional 1–2 minutes, if necessary, until tender.
Pat Cartee, York