Hominy and Pork Chops

• 4 each pork shoulder chops
• 1 cup chicken broth reg strength
• 4 large carrots thinly sliced
• 1 can golden hominy rained
• 1 x parsley leaves chopped
• 1 x salt
• 1 x black pepper
• 1 Medium-size red onion
• 1/4 cup white wine vinegar
• 2 tablespoons sugar
• 13 cup water

1. Place pork in a 10 to 12 inch frying pan; cover tightly.
2. Cook over medium heat for 20 minutes.
3. Uncover; cook over high heat, turning pork occasionally until liquid evaporates and meat browns, 5 to 10 minutes.
4. Drain off fat.
5. Add broth, carrots and hominy.
6. Cover and simmer until meat is tender when pierced, 20 to 25 minutes.
7. Transfer pork and hominy mixture to a platter; top with pink pickled onions and parsley.
8. Add salt and pepper to taste.

pork shoulder chops, chicken broth reg strength, carrots, golden hominy, parsley, salt, black pepper, red onion, white wine vinegar, sugar, water

Taken from recipeland.com/recipe/v/hominy-pork-chops-47125 (may not work)