Drunken Pork and Hominy

Ingredients

1 tablespoon flour
1 teaspoon fresh chopped oregano
Salt and pepper
3 tablespoons corn oil
Four 8-ounce pork chops, about 3/4-inch thick
2 cups cooked white hominy, drained and rinsed if canned
1 cup chopped onion
1 tablespoon chopped garlic
1 1/2 teaspoons chopped jalepeno pepper
1 1/2 cups chopped tomatoes
1 1/2 tablespoons chili powder
2 tablespoons tequila
1/3 cup orange juice
1 teaspoon chopped orange zest
1 1/2 teaspoons red wine vinegar
1/2 teaspoon salt
Pinch of pepper

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.

Yield: 4 servings