Country-Fried Pork and Peppers

4 Chef`s Prime Filet (3/4-inch-thick

boneless pork rib end steak) 2 tablespoons yellow cornmeal

1 tablespoon whole wheat flour

OR 1 tablespoon all-purpose flour

1 teaspoon paprika

1/2 teaspoon garlic salt

1/2 teaspoon onion powder

1/4 teaspoon pepper

1/4 teaspoon ground cumin

1 tablespoon olive oil

1 medium green pepper -- cut in strips

1 medium sweet red pepper -- cut in strips

Pound pork to 1/4-inch thickness. Stir together the cornmeal, flour, paprika, garlic salt, onion powder, pepper and cumin. Dip pork in water; allow excess water to drip off. Coat with cornmeal mixture on both sides. 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 1-2 minutes more if necessary until tender. Serve pork with peppers.

Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org"