Drunken Pork And Hominy

Recipe Ingredients

1 tablespoon	15ml	Flour
1 teaspoon	5ml	Chopped fresh oregano
1/2 teaspoon	2.5ml	Salt
1		Freshly-ground black pepper
3 tablespoons	45ml	Corn oil
4		Pork chops - about 3/4" thick
2 cups	474ml	Cooked white hominy - drained and rinsed if canned
1 cup	62g / 2.2oz	Chopped onion
1 tablespoon	15ml	Chopped garlic
1 1/2 teaspoons	7.5ml	Chopped jalapeno pepper
1 1/2 cups	93g / 3.3oz	Chopped tomatoes
1 1/2 tablespoons	22ml	Chili powder
2 tablespoons	30ml	Tequila
1/3 cup	78ml	Orange juice
1 teaspoon	5ml	Chopped orange zest
1 1/2 teaspoons	7.5ml	Red wine vinegar

Recipe Instructions

Preheat oven to 375 degrees.

In a bowl combine flour, oregano, salt and a generous pinch of pepper together. In a large skillet heat oil. Dredge pork chops in the seasoned flour, coating both sides. Place pork chops in the skillet and cook, turning once, until lightly brown on both sides, about 3 to 5 minutes per side. Remove and place them in a 8- by 11-inch baking dish. Sprinkle hominy around the chops.

In the same skillet that you cooked the chops in, place onions, garlic and jalapenos, stirring until the vegetables are tender, about 3 minutes. Then add tomatoes, chili powder, tequila, orange juice, orange zest and vinegar and bring to a boil. Spoon this mixture over the pork chops and hominy. Cover with foil and bake for 40 minutes.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2205 broadcast 08-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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