Recipe - Hominy And Pork Chops

4 Shoulder pork steaks*
1 cup Chicken broth,reg strength
4 Large carrots,thinly cut or sliced up
1 cn Golden hominy,drained (15oz)
Chopped parsley
Salt
Pepper

PINK PICKLED ONIONS
1 Mediumsize red onion
One fourth cup White wine vinegar
2 tablespoon Sugar
1/3 cup Water

* fat trimmed
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1. Place pork in a 1012" 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, 510 minutes. Drain off fat.
2. Add broth, carrots and hominy. Cover and simmer until meat is tender
when pierced, 2025 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini