| COUNTRY FRIED PORK, PEPPERS AND RICE |
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Serves 44 (6 ounces each) boneless pork loin chops 2 tablespoons yellow cornmeal 1 tablespoon all-purpose flour 1 teaspoon paprika 1/2 teaspoon garlic salt 1/2 teaspoon onion powder 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1 tablespoon CRISCO Oil 1 medium green bell pepper, cut into strips 1 medium red bell pepper, cut into strips 2 -2/3 cups hot cooked rice (cooked without salt or fat) Pound meat to 1/4-inch thickness. Combine cornmeal, flour, paprika, garlic salt, onion powder, black pepper and cumin in shallow dish. Dip meat into water. Allow excess to drip off. Coat meat on both sides with cornmeal mixture. Heat oil in large skillet on medium heat. Add meat. Cook 4 minutes. Turn over. Add bell pepper strips. Cook 4 minutes or until meat is lightly browned and tender. Remove meat only to serving platter. Keep warm. Continue cooking peppers 1 to 2 minutes or until tender, stirring occasionally. Spoon over meat. Serve with hot rice. |
