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Hominy and Pork Chops

4 Shoulder pork steaks*
1 c Chicken broth,reg strength
4 Large carrots,thinly sliced
1 cn Golden hominy,drained (15oz)
Chopped parsley
Salt
Pepper


Pink Pickled Onions
1 Medium-size red onion
1/4 c White wine vinegar
2 tb Sugar
1/3 c Water


* - fat trimmed

Place pork in a 10-12" frying pan; cover tightly. Cook over medium heat for 20 minutes. Uncover; cook over high heat, turning pork occasionally until liquid evaporates and meat browns, 5-10 minutes. Drain off fat. Add broth, carrots and hominy. Cover and simmer until meat is tender when pierced, 20-25 minutes. Transfer pork and hominy mixture to a platter; top with pink pickled onions and parsley. Add salt and pepper to taste. *** PINK PICKLED ONIONS *** Thinly slice onion; rinse well. Mix onion with vinegar, sugar, and water. Cover and chill for 30 minutes to 1 hour; drain.





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