Hominy & Pork Chops

4 Shoulder pork steaks*

1 c Chicken broth,reg strength

4 Large carrots,thinly sliced

1 cn Golden hominy,drained (15oz)

Chopped parsley Salt Pepper

PINK PICKLED ONIONS

1 Medium-size red onion

1/4 c White wine vinegar

2 tb Sugar

1/3 c Water

* - fat trimmed ======================================================= ============== === 1. Place pork in a 10-12" 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, 5-10 minutes. Drain off fat. 2. Add broth, carrots and hominy. Cover and simmer

until meat is tender when pierced, 20-25 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.
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