Drunken pork & hominy

Yield: 4 servings

Measure Ingredient
1.00 tablespoon flour
1.00 teaspoon chopped fresh oregano
½ teaspoon salt
1.00 pinch freshly-ground black pepper
3.00 tablespoon corn oil
4.00 eight-ounce pork chops - about 3/4; thick
2.00 cup cooked white hominy; drained and rinsed
1 ; if canned
1.00 cup chopped onion
1.00 tablespoon chopped garlic
1½ teaspoon chopped jalapeno pepper
1½ cup chopped tomatoes
1½ tablespoon chili powder
2.00 tablespoon tequila
⅓ cup orange juice
1.00 teaspoon chopped orange zest
1½ teaspoon 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2205 broadcast 08-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-26-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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