4 pork loin chops -- boneless 
2 tablespoons cornmeal 
1 tablespoon all-purpose flour 
1 teaspoon paprika 
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder 
salt and pepper -- to taste 
1/4 teaspoon ground cumin 
2 tablespoons vegetable oil or shortening 
1 green bell pepper 
1 red bell pepper 
3 cups hot cooked rice 

Lay the chops between two sheets of plastic wrap and pound to about 1/4-inch thickness. Combine cornmeal, flour, paprika, garlic and onion powders, cumin, salt and pepper. Rinse meat off with cold water then dredge in the cornmeal mixture one at a time until thoroughly coated. 

Heat the oil or shortening in a large skillet over medium heat. When the oil is hot, add the pork chops. Fry for about 4 minutes then turn over. Add pepper strips and cook another 4 to 6 minutes, or until the meat is browned and cooked through. Remove pork to a warm serving dish and continue cooking peppers for a minute or two. Serve pork and peppers over hot rice.
Serves 4.