Smothered Smoked Pork Chops with Kale and Hominy
(from kylerhea’s recipe box)
6/24/09 — I went easy on the garlic. Also I couldn’t find hominy anywhere, so I just served it with corn.
It would probably go really well with the Mexican Corn pudding (http://www.recipething.com/recipes/show/14929).
Source: Bk: the simpler the better by Revsin
Serves 4 peopleIngredients
- 1 medium onion
- 4 garlic cloves
- 2 lbs of curly kale, tough stems removed and leaves well rinsed
- 2 Tbs vegetable oil
- 4 smoke pork chops, each cut 1 inch thick, about 7 ounces
- 2 Tbs cider vinegar
- 1/4 tsp crushed red pepper flakes
- One 15-oz can hominy, drained and rinsed
Directions
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1) Chop onion. Chop garlic. Cut kale crosswise into 1/2 inch shreds.
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2) Heat 1 Tbs oil in a very large skillet over medium-high heat. Season the pork chops with the pepper. Add to skillet and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate.
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3) Add remaining oil to skillet and heat. Add onion and cook, stirring often, until translucent, about 3 minutes. Stir in garlic and cook until it gives off its aroma, about 30 seconds. Add 1/2 cup water, and scrape up browned bits in skillet. A handful at a time, stir in kale, waiting for 1st batch to wilt before adding more. Stir in vinegar and red pepper flakes and cover tightly.
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4) Reduce heat to medium-low. Simmer for 20 minutes. Add hominy. Continue cooking until kale is tender and pork shows no signs of pink when pierced at the bone, about 20 minutes more. Serve hot.