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Hominy & pork chops
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| Artist: |
_ |
| Categories: |
Meats, Pork |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 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 | | | PINK PICKLED ONIONS | | 1
| | Medium-size red onion | | 1/4
| cup | White wine vinegar | | 2
| tbsp | Sugar | | 1/3
| cup | Water |
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Procedures:
| 1 | * - fat trimmed?======================================================= ============== ===?Place pork in a 10-12" frying pan; cover tightly. | | 2 | Cook over medium heat for 20 minutes. | | 3 | Uncover; cook over high heat, turning pork occasionally until liquid evaporates and meat browns, 5-10 minutes. | | 4 | Drain off fat.?Add broth, carrots and hominy. | | 5 | Cover and simmer until meat is tender when pierced, 20-25 minutes. | | 6 | Transfer pork and hominy mixture to a platter; top with pink pickled onions and parsley. | | 7 | Add salt and pepper to taste.??*** pink pickled onions ***?thinly slice onion; rinse well. | | 8 | Mix onion with vinegar, sugar, and water. | | 9 | Cover and chill for 30 minutes to 1 hour; drain |
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