Scrapple Pork Squares Pennsylvania Dutch Treat

The name of this Pennsylvania Dutch dish
comes from the chopped "scraps" of cooked pork
that are mixed with ground cornmeal and seasonings.
Squares of scrapple are fried and traditionally
served hot for a nice warm breakfast or brunch.

Ingredients:
1 pound boneless cooked pork loin, chopped
1 cup cornmeal
1 14-1/2 ounce can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 tablespoons vegetable oil, or as needed

Directions:
In a large saucepan combine pork, cornmeal,
chicken broth, thyme and salt to taste.
Bring to a boil, stirring often.
Reduce heat and simmer about 2 minutes or until
mixture is very thick, stirring constantly.
Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan
with waxed paper, letting paper
extend 3-4 inches above top of pan.
Spoon pork mixture into pan.
Cover and chill in the refrigerator 4 hours or overnight.
Unmold; cut scrapple into squares. Combine flour and pepper;
dust squares with flour mixture.
In large skillet brown scrapple on
both sides in a small amount of hot oil.