Hominy & Pork Chops Recipe
Yield: 4 ServingsRecipe by luhu.jp
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,
Directions:
* - 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.
Source from luhu.jp
=======================================================
============== ===
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.
Source from luhu.jp
Tags
Meats