| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce04 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Flour |
| 1 |
ts |
Chopped fresh oregano |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Freshly-ground black pepper |
| 3 |
tb |
Corn oil |
| 4 |
|
Eight-ounce Pork chops – about 3/4" |
|
|
Thick |
| 2 |
c |
Cooked white hominy; drained and rinsed |
|
|
; if canned |
| 1 |
c |
Chopped onion |
| 1 |
tb |
Chopped garlic |
| 1 1/2 |
ts |
Chopped jalapeno pepper |
| 1 1/2 |
c |
Chopped tomatoes |
| 1 1/2 |
tb |
Chili powder |
| 2 |
tb |
Tequila |
| 1/3 |
c |
Orange juice |
| 1 |
ts |
Chopped orange zest |
| 1 1/2 |
ts |
Red wine vinegar |
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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-26-1996
Recipe by: Emeril Lagasse
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