One Pan Posole Pork Chops

In the great melt and subsequent fire of Fourth of July I managed to save the last 4 pork chops from our pig purchase last year. (the ham not so much!) While I was flinging meat into pans to cook it as fast as possible, I was also desperately thinking of things to make with all of it, multi tasking at it's finest. Popping into the pantry I spotted the hominy and decided I whip up that one dish posole dinner I'd been thinking about for a while now. Ohh I'm glad I did, it was really an excellent lunch on such a panicky day. I am so going to be making this again, it was good and easy with a minimum of hands on cooking time.

One Pan Posole Pork Chops--oven 400˚

1 TBSP cooking oil
4 pork chops, rib or loin or what you have
salt
pepper
2 cloves garlic, chopped
1/2 cup water or stock
1 can of hominy, drained
27 ounce can of chiles, drained-I used roasted chiles, use what you like, hot would be fantastic

preheat oven to 400˚
heat the oil in a 12 inch skillet, or whatever you have over medium high heat
when hot add the pork chops, salt and pepper them
brown them quickly
when brown add garlic and cook for a minute or so
then pour in the water and deglaze the pan scraping up all the yummy bits
lay the chiles over the chops and pour the hominy over the top
bring to a fast boil, then remove from the heat, cover tightly and bake for 30 minutes
serve with the hominy and chiles over the pork chop

So the great name debate is on: is it chiles, chilis or chilies? The last one is the only one spell check doesn't try to correct, but it looks so wrong! How do you spell it? Inquiring bloggers wants to know.



Peace and love--