Ingredients

4-6 bone-in Pork Chops (at least 3/4" thick)
3 Tbls. or more olive oil
Flour for dredging (optional)
Dried sage
Salt and pepper to taste
1 heaping Tbls. poultry seasoning + more for seasoning pork chops
2 large 28-32 oz. cans yellow or white Hominy including their juices (we prefer white)
*1 14oz. can low-sodium chicken broth (optional)

Instructions

Season Pork Chops (on both sides) with salt, pepper, a dash of dried sage and a sprinkle of poultry seasoning.
*Dredge in seasoned flour (if you prefer), shaking off any excess. *This step is not necessary!
Heat large fry pan med-high to high and add olive oil (you may need more oil if you've dredged your chops)
Brown chops on both sides 3-4 minutes a side or until nicely browned. Do not crowd!!
Remove chops from pan and set aside in plate.

Make sure there is no more than one tablespoon of oil left in pan and add Hominy including their juices.
Stir in a big heaping tablespoon of poultry seasoning and a little salt and pepper.
Scrape pan, making sure to loosen up any browned bits left from browning pork, and cook on medium-low heat until slightly softened (al dente).
*At this point, I add a can of low-sodium chicken broth because my husband, Paul like the hominy cooked longer and it makes the overall dish juicier.
Add pork chops back to skillet and spoon homing over tops.
Simmer (covered) on med-low heat another 15 minutes to half an hour or until meat thermometer inserted into chop reads 140º

Suggestion: Serve with vegetable of your choice or a tossed greed salad. (Optional)