Hominy & pork chops

Yield: 4 Servings

Measure Ingredient
4 \N Shoulder pork steaks*
1 cup Chicken broth,reg strength
4 \N Large carrots,thinly sliced
1 can Golden hominy,drained (15oz)
\N \N Chopped parsley
\N \N Salt
\N \N Pepper
1 \N Medium-size red onion
¼ cup White wine vinegar
2 tablespoons Sugar
⅓ cup Water


* - fat trimmed

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1. 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.

2. 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.


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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