How To make Hominy &Amp; Pork Chops
4 Shoulder pork steaks*
1 c Chicken broth,reg strength
4 Large carrots,thinly sliced
1 cn Golden hominy,drained (15oz)
Chopped parsley Salt Pepper
PINK PICKLED ONIONS:
1 Medium-size red onion
1/4 c White wine vinegar
2 tb Sugar
1/3 c Water
* - 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. -----
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Pork Chops in the OVEN Recipe, Extremely Tender & Juicy |This is a Must Try!!
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The most Juiciest and delicious pork chops you'll ever tasteThe most Juiciest and delicious pork chops you'll ever taste.
the perfect moist pork chops in the oven. I wanted to make some smothered pork chops I figured oven baked pork chops are a little bit more healthier and easier I tried this new trick to get the perfect oven baked moist pork chops. They turned out so delicious and juicy.
INGREDIENTS
1 lb thick cut pork chops
1 tbsp island vibe seasoning
salt to taste
1 tsp black pepper
1 tsp Mediterranean herb blend
Watch my previous video on Pork Chops in the OVEN Recipe
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Put a Pork In It!
Put a Pork in it! Main Dish
Serves 4
Ingredients
Cooking spray
4 pork chops
Salt and pepper, to taste
½ cup barbecue sauce
½ cup grape jelly
1 can lima beans, 15 ounces, drained
1 can whole kernel corn, 15 ounces, drained
1 can hominy, 15.5 ounces, rinsed and drained
Directions
Preheat oven to 400 degrees.
Lay out 4 large pieces of foil. Spray foil with cooking spray.
Season pork chops with salt and pepper.
In a small bowl, mix barbecue sauce and jelly.
In a large bowl, mix beans, corn, and hominy.
Divide the corn mixture on the 4 foil sheets. Top each corn mixture with a pork chop.
Spoon the barbecue sauce mixture over each pork chop.
Fold foil over pork chop to form a sealed packet. Repeat for each pork chop.
Place packets on baking sheet.
Bake 40 minutes. Open packets carefully and serve.
Quail With Gnocchi Alla Romana By Hog & Hominy
In this online exclusive, Hog & Hominy's Andy Ticer and Michael Hudman show chef Edward Lee how they make quail with gnocchi alla Romana. Injecting their Italian roots into their southern style of cooking.
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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season three, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Edward Lee and Magnus Nilsson, airing Saturday, September 6th on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
For the first time ever, the new episodes will be available for immediate download and viewing on iTunes, Amazon Instant Video, and Google Play beginning Monday September 8. The first eight episodes of Season Three will also be available to purchase on DVD on ShopPBS.org and other retail outlets starting Tuesday September 30.
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Pork Loin and Hominy Stew - Holy Trinity Veggies - PoorMansGourmet
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This Pork Loin and Hominy Stew can be cooked many different ways and yes it can be done in Crock Pot or Slow Cooker. Don't worry about the particulars. You don't have to use a Loin. You can use the Pork Shoulder or Butt Roast. Either one of those would be fine. But, stick to the how to basics in this video and your Stew will Rock! Also, check out my Lobster Bisque below, made with Langostino Lobster tails, and my Cream of Broccoli Soup for Bread Bowls. Both are Heavenly!
Lobster Bisque:
Cream of Broccoli:
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Pozole Blanco AUTHENTIC Traditional Mexican Soup with white Hominy and Pork Recipe
We make Authentic Mexican Pazole Blanco. Traditional Mexican pork soup with white corn hominy, pork ribs and pigs feet. Don't tell Pat's wife he's giving away all of her recipes!
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Posole-Pork & Hominy Stew w/Vegetables
Satisfying stew for all seasons at