No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Drunken Pork And Hominy

  • Yield: 4 servings


  • 1 tablespoon flour
  • 1 teaspoon fresh chopped oregano
  • Salt and pepper
  • 3 tablespoons corn oil
  • Four 8-ounce pork chops, about 3/4-inch thick
  • 2 cups cooked white hominy, drained and rinsed if canned
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 1/2 teaspoons chopped jalepeno pepper
  • 1 1/2 cups chopped tomatoes
  • 1 1/2 tablespoons chili powder
  • 2 tablespoons tequila
  • 1/3 cup orange juice
  • 1 teaspoon chopped orange zest
  • 1 1/2 teaspoons red wine vinegar
  • 1/2 teaspoon salt
  • Pinch of pepper


  • Preheat oven to 375 degrees. In a bowl combine flour, oregano, salt and a generous pinch of pepper together. In a large skillet heat oil. Dredge pork chops in the seasoned flour, coating both sides. Place pork chops in the skillet and cook, turning once, until lightly brown on both sides, about 3 to 5 minutes per side. Remove and place them in a 8 by 11-inch baking dish. Sprinkle hominy around the chops. In the same skillet that you cooked the chops in, place onions, garlic and jalapenos, stirring until the vegetables are tender, about 3 minutes. Then add tomatoes, chili powder, tequila, orange juice, orange zest and vinegar and bring to a boil . Spoon this mixture over the pork chops and hominy. Cover with foil and bake for 40 minutes.