Old-Fashioned Scrapple

• 1 lb cooked boneless pork loin, chopped
• 1 cup cornmeal
• 14 1/2 ounces chicken broth
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1/4 teaspoon pepper
• 2 tablespoons vegetable oil, more
• vegetable oil, as needed

1. In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.
2. Bring to a boil, stirring often.
3. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
4. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan.
5. Spoon pork mixture into pan.
6. Cover and chill in the refrigerator 4 hours or overnight.
7. Unmold; cut scrapple into squares.
8. Combine flour and pepper; dust squares with flour mixture.
9. In large skillet brown scrapple on both sides in a small amount of hot oil.
10. Serves 12.

pork loin, cornmeal, chicken broth, thyme, salt, allpurpose, pepper, vegetable oil, vegetable oil

Taken from www.food.com/recipe/old-fashioned-scrapple-230799 (may not work)