Hominy & Pork Chops Recipe
Ingredients
| 4 shoulder pork steaks (about 2 lb. total), fat trimmed | ||
| 1 cup regular-strength chicken broth | ||
| Carrots | 4 Large, thinly sliced | |
| Hominy | 1 Can (10oz), drained | |
| Pink onions | ||
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place pork in a 10 to 12-inch 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 to 10 minutes.
Drain off fat.
Add broth, carrots, and hominy.
Cover and simmer until meat is tender when pierced, 20 to 25 minutes.
Transfer pork and hominy mixture to a platter; top with pink onions and parsley.
Add salt and pepper to taste.
Cook over medium heat for 20 minutes.
Uncover; cook over high heat, turning pork occasionally, until liquid evaporates and meat browns, 5 to 10 minutes.
Drain off fat.
Add broth, carrots, and hominy.
Cover and simmer until meat is tender when pierced, 20 to 25 minutes.
Transfer pork and hominy mixture to a platter; top with pink onions and parsley.
Add salt and pepper to taste.
Chef
