Hominy & Pork Chops
|Pork shoulder steaks||2 Pound, fat trimmed (4 Steaks)|
|Regular strength chicken broth||1 Cup (16 tbs)|
|Carrots||1 Pound, thinly sliced (4 Large Ones)|
|Canned golden hominy||15 Ounce, drained (1 Can)|
|Chopped parsley||1 Tablespoon|
Place pork in a 10 to 12-inch 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 to 10 minutes.
Drain off fat.
Add broth, carrots, and hominy.
Cover and simmer until meat is tender when pierced, 20 to 25 minutes.
Transfer pork and hominy mixture to a platter; top with pink onions and parsley.
Add salt and pepper to taste.