Oven Pork Chops with Hominy
Savor the comforting flavors of the Southwest with this Oven Pork Chops with Hominy recipe, a hearty one-pan meal perfect for weeknight dinners or casual gatherings. Featuring juicy, bone-in pork chops seasoned with a smoky blend of paprika, garlic powder, and black pepper, this dish is elevated with tender hominy, sautéed onions, and sweet red bell peppers for a colorful, textural pairing. Simmered in chicken broth and baked to perfection in under an hour, it's an easy yet flavorful recipe that delivers a satisfying balance of protein and vegetables. Garnished with fresh parsley, this family-friendly dinner is as visually appealing as it is delicious. Perfect for those seeking a nourishing, oven-baked comfort meal with a touch of rustic flair.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 large red bell pepper
- 30 ounces canned hominy
- 1 cup unsalted chicken broth
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops on both sides with salt, black pepper, smoked paprika, and garlic powder. Rub the spices into the meat to ensure they are evenly coated.
Heat the olive oil in a large oven-safe skillet over medium heat. Once hot, sear the pork chops for 2-3 minutes per side until golden brown. Remove the pork chops from the skillet and set aside.
Peel and dice the yellow onion. Remove the seeds and stem from the red bell pepper, then dice it as well.
In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened and slightly translucent.
Drain and rinse the canned hominy, then add it to the skillet with the onion and bell pepper. Stir to combine.
Pour the unsalted chicken broth into the skillet. Stir and bring the mixture to a gentle simmer.
Nestle the seared pork chops on top of the hominy and vegetable mixture.
Transfer the skillet to the preheated oven and bake, uncovered, for 25 minutes or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from the oven and let the dish rest for 5 minutes.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 15.0 g | ||
| Protein | 209.8 g | 420% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3306 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
