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Drunken Pork and Hominy

1 tb Flour
1 ts Chopped fresh oregano
1/2 ts Salt
1 pn Freshly-ground black pepper
3 tb Corn oil
4 Eight-ounce pork chops - about 3/4; thick
2 c Cooked white hominy; drained and rinsed if canned
1 c Chopped onion
1 tb Chopped garlic
1 1/2 ts Chopped jalapeno pepper
1 1/2 c Chopped tomatoes
1 1/2 tb Chili powder
2 tb Tequila
1/3 c Orange juice
1 ts Chopped orange zest
1 1/2 ts Red wine vinegar


Preheat oven to 375 degrees. In a bowl combine flour, oregano, salt and a generous pinch of pepper together. In a large skillet heat oil. Dredge pork chops in the seasoned flour, coating both sides. Place pork chops in the skillet and cook, turning once, until lightly brown on both sides, about 3 to 5 minutes per side. Remove and place them in a 8- by 11-inch baking dish. Sprinkle hominy around the chops. In the same skillet that you cooked the chops in, place onions, garlic and jalapenos, stirring until the vegetables are tender, about 3 minutes. Then add tomatoes, chili powder, tequila, orange juice, orange zest and vinegar and bring to a boil. Spoon this mixture over the pork chops and hominy. Cover with foil and bake for 40 minutes. This recipe yields 4 servings.


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