from my Mom
porkcops and hominy
cook several thick chops in an iron skillet, remove when browned and cooked through.
Add in a can of hominy, including the liquid. Stir the hominy into the pan drippings, and use the back of a big spoon to mash up the hominy, mixing it and the liquid with the pork drippings.
When well heated and mixed, spoon onto your plate, top with a pork chop.
Mom suggested serving this with collards or mustard greens, and cornbread.
