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In a shallow dish, combine cornmeal, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, combine egg and water. Dip pork slices into egg mixture and then into cornmeal mixture, turning to coat all sides.
In a very large skillet, heat oil over medium-high heat. Add pork slices in a single layer. Cook for 4 to 6 minutes, or until slightly pink in the center and juices run clear, turning once halfway through cooking time. Transfer pork to a serving platter; keep warm.
Add green beans and zucchini (or squash) to the skillet; cook and stir for 6 to 8 minutes or until crisp-tender. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss. Serve with the pork. If desired, garnish with oregano.