Photo by Ralph J. : pork chops,casserole,chops...

Comments: 12

Ralph J. Oct 13, 2009, 7:55am EDT

Here's the recipe:

4 end-of-loin pork chops
salt and pepper
8 slices canned pineapple
1 tablespoon grated onion
3.5 cups of hominy
1/8 teaspoon of thyme
1/2 teaspoon of salt

Trim excess fat from chops; sprinkle chops with salt and pepper. Brown with pineapple on both sides, using fat trimmings. Drain hominy; add thyme, salt and onion. Place in greased casserole. Arrange chops and pineapple in overlapping row on hominy. Cover. Bake in moderate oven (350 F) for 1.5 hours. Serves 4.

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Dave Sandborg Oct 13, 2009, 8:55am EDT

This doesn't sound like quite my style, but there was a pork chop and rice casserole that I used to make very frequently. It was easy and satisfying!

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luckky _. Oct 13, 2009, 9:11am EDT

Looks like an old Betty Crocker photo. I like the recipe but would eliminate the pineapple. If you wish to add sweetness, try sweet peppers instead.

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Alice M. Oct 13, 2009, 9:12am EDT

Yum !!!

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☃ Aunt Shanny Oct 13, 2009, 10:17am EDT

I'm not sure about this one. I am not a big fan of pineapple, but it does go good with pork. And I love hominy!

MaryAnne, Director of Member Services Oct 13, 2009, 10:38am EDT

What's hominy?

Ralph J. Oct 13, 2009, 7:42pm EDT

Hominy referrs to corn without the germ. It is served both whole or ground. Hominy is boiled until cooked and served as either a cereal or as a vegetable. Hominy may also be pressed into patties and fried. This dish is especially popular in the southern United States. Samp is another name for coarse hominy. Hominy ground into small grains is sometimes called "hominy grits."

Ralph J. Oct 13, 2009, 7:43pm EDT

An English traveler in 1668 once described hominy as similar to the English dish, "Hasty Pudding." Hasty pudding and hominy were the instant cereal of colonial times

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