Rating: 4 stars
18 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
  • 18 Ratings

A light dusting of cornmeal makes a tasty crust for pork. Serve with beans and zucchini or summer squash for a colorful and healthy meal.

Source: Better Homes and Gardens


Recipe Summary

8 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • In a shallow dish combine cornmeal, salt and pepper. In another shallow dish combine egg and water. Dip pork in egg mixture and then in cornmeal mixture to coat.

  • Heat oil in a very large skillet over medium-high heat. Add pork and cook 2 minutes per side or until no pink remains. Remove to serving platter. Add beans and zucchini to skillet; cook and stir 6 to 8 minutes or until crisp-tender. Add salt and pepper to taste; toss. Serve along side pork. Sprinkle with oregano leaves. Makes 4 servings.

Nutrition Facts

310 calories; fat 13g; cholesterol 127mg; saturated fat 3g; carbohydrates 21g; mono fat 7g; poly fat 2g; insoluble fiber 5g; sugars 3g; protein 29g; vitamin a 826IU; vitamin c 30.7mg; thiamin 1.3mg; riboflavin 0.6mg; niacin equivalents 6.5mg; vitamin b6 0.9mg; folate 72.6mcg; vitamin b12 1.1mcg; sodium 385mg; potassium 900mg; calcium 60.6mg; iron 3.4mg.