Ingredients
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2 tbsp molasses
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1 tbsp orange marmalade
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3 tsp olive oil
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1/2 tsp garlic powder
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4 boneless pork chops
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1 (8 oz) package sliced mushrooms
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1 (20 oz) can white hominy
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1 tsp balsamic vinegar
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1 tsp sugar
Steps
1
Preheat oven to 400°F. Stir together the molasses, marmalade, 1 teaspoon oil, garlic powder, salt (in moderation), and pepper until combined. Brush mixture all over the pork chops.
2
In a large skillet, heat 1 tsp oil on medium-high. Add pork chops and cook 1 min. per side, until browned. Transfer chops to foil-lined baking sheet and brush any remaining glaze on top. Bake 8–10 min., until cooked.
3
Meanwhile, wipe out the skillet and add remaining 1 tsp oil and the mushrooms. Cook 6–8 min., until mushrooms are golden brown, stirring often. Add the drained hominy and cook 4–5 min., until heated through, breaking up hominy with a spoon. Stir in the vinegar and sugar. Serve pork chops over hominy.
4
In a small bowl, combine molasses, marmalade, olive oil, garlic powder, salt, and black pepper. Cover and store at room temp.
5
In large skillet, heat oil and cook mushrooms 6 min.
6
Add hominy and cook 4 min. Stir in vinegar and sugar. Cool and refrigerate.
7
Brush pork chops with molasses mixture and 1 tsp oil and cook 2 min. Bake chops 8 min. in 400°F oven to finish cooking.
Microwave hominy mixture 5 min., until hot, stirring once halfway through. Serve pork with hominy.
8
Microwave hominy mixture 5 min., until hot, stirring once halfway through. Serve pork with hominy.
