Oven Pork Chops With Hominy Recipes

EASY OVEN PORK CHOPS

Steps:

• Preheat oven to 350.
• Sprinkle both sides of chops with salt and pepper; place in a lightly greased/sprayed baking dish.
• Mix remaining ingredients and evenly pour over pork chops.
• Cover and bake at 350 for about 45 minutes, or until pork is slightly pink in center.
• Uncover and bake 5 minutes longer.
• Serve.

OVEN PORK CHOPS WITH HOMINY

Steps:

• Place butter in large, oven-safe skillet and heat until melted. Add the chops and brown them quickly. Remove to a platter.
• Add the onion and green pepper to the skillet and saute until they start to brown.
• Blend together remaining ingredients in skillet with the drippings and veggies.
• Return the chops and any accumulated juices to the skillet, placing on top of the veggies mix.
• Bake covered at 350 degrees for 1 hour.
• Remove cover and bake 15 minutes longer.

SHEET-PAN PORK CHOPS WITH HOMINY SUCCOTASH

Steps:

• Preheat the broiler. Mix 1 tablespoon olive oil with the grated garlic, oregano and paprika in a small bowl. Rub all over the pork chops on a rimmed baking sheet; season with salt and pepper.
• Toss the hominy, green beans, pimientos and smashed garlic with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Scatter around the pork chops. Pour the chicken broth over the hominy mixture, then dot with the butter.
• Transfer the baking sheet to the broiler and cook, rotating the pan and stirring the hominy mixture halfway through, until a thermometer inserted into the pork registers 145˚ F, 9 to 12 minutes. Remove the pork chops to plates.
• Stir the hominy mixture and return to the broiler until some of the liquid is reduced and the green beans are charred, 1 to 2 more minutes. Stir in the vinegar, season with salt and add to the plates.

PORK AND HOMINY STEW

Steps:

• Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
• Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
• While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
• Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.

SPICY CRUSTED PORK CHOPS WITH HOMINY

Steps:

• Mix mayo, cracker crumbs and 1/2 tsp. of the chile powder; set aside.
• Spray large skillet with cooking spray. Heat on medium-high heat. Add chops; cook 3 to 4 min. on each side or until browned on both sides and cooked through (160ºF). Meanwhile, heat dressing in medium skillet on medium heat. Add hominy; cook 5 min., stirring constantly. Add tomatoes and remaining 1/2 tsp. chile powder; cook 2 min. or until heated through, stirring occasionally. Remove from heat. Stir in half of the onions and the lime juice.
• Spread chops with mayo mixture; sprinkle with remaining onions. Serve with the hominy mixture.