Hominy and pork chops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Shoulder pork steaks* | |
| 1 | cup | Chicken broth,reg strength |
| 4 | Large carrots,thinly sliced | |
| 1 | can | Golden hominy,drained (15oz) |
| Chopped parsley | ||
| Salt | ||
| Pepper | ||
| 1 | Medium-size red onion | |
| ¼ | cup | White wine vinegar |
| 2 | tablespoons | Sugar |
| ⅓ | cup | Water |
Directions
PINK PICKLED ONIONS
* - fat trimmed
======================================================= ============== === 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.
*** 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini