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1
In a small saucepan, combine the hominy and the cream.
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2
Simmer over moderate heat until the cream is slightly thickened, about 5 minutes.
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3
Remove from the heat.
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4
Heat the oil in a medium saucepan.
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5
Add the onion, green pepper and celery and cook over moderate heat, stirring, until the vegetables are softened, about 10 minutes.
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6
Add the garlic, tomatoes, jalapeno, oregano, thyme and bay leaf and simmer for 2 minutes.
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7
Stir in the chicken stock and vinegar and bring to a boil, then lower the heat and simmer for 15 minutes.
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8
Stir in the creamy hominy and bring just to a simmer.
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9
Discard the bay leaf, season with salt, black pepper and Tabasco and keep warm.
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10
Heat 1/4 inch of peanut oil in a heavy skillet.
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11
On a shallow plate, combine the flour, paprika, dried oregano, cayenne, 1 tablespoon of black pepper and 1 teaspoon of salt.
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12
Dredge the pork chops in the seasoned flour, shaking off the excess.
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13
Cook the chops over moderately high heat until well browned, about 3 minutes per side.
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14
Transfer to a plate and pour out the oil in the skillet.
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15
Add the white wine, bourbon and vinegar to the skillet and cook over moderately high heat for 3 minutes, scraping up any browned bits.
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16
Add the pork chops and bring to a simmer.
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17
Reduce the heat to low, cover and simmer gently until the pork chops are just cooked through, about 8 minutes longer.
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18
Transfer the chops to a plate.
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19
Boil the pan juices over high heat until reduced to 1 cup, about 5 minutes.
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20
Season with salt and pepper.
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21
Spoon the creamy hominy into 4 shallow bowls and top each with the pork chops.
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22
Spoon the pan juices and scallions over the chops and serve.
