Ingrédients

¼ cup	flour	60 ml
1	egg, beaten
1 cup	cornmeal	250 ml
2 tbsp.	fresh parsley, chopped	30 ml
1 tbsp.	fresh chives, chopped	15 ml
4 (1/3 lb each)	Québec Pork rib eye steaks	4 (150 g each)
3 tbsp.	canola oil	45 ml
Salsa:
1 ½ cup	store-bought grilled red or yellow pepper, drained and chopped	375 ml
1	clove of garlic, chopped
1 ½ tbsp.	balsamic vinegar	22 ml
To taste	salt and freshly ground pepper
2 tbsp.	capers, drained	30 ml
2 tbsp.	fresh basil, chopped	30 ml

Méthode

Preheat oven to 180°C (350°F).

Put the flour on a plate, the egg in a bowl and the cornmeal and herbs on another plate. Season all three.  

Coat the steaks in flour, then in the egg mixture, and finally, in the cornmeal to create a crust. Set aside.

In a frying pan, heat the oil and brown the steaks. Continue cooking in the oven for 7 to 8 minutes.

In the meantime, mix salsa ingredients. Serve the salsa warm with the pork.

4 Servings
Preparation time:	10 min
Cooking time:	10 min