Scrapple

1 pound boneless cooked pork loin -- chopped
1 cup cornmeal
1 can chicken broth -- (14.50-ounce)
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon freshly ground pepper
2 tablespoons vegetable oil -- or as needed

In a large saucepan combine pork, cornmeal, chicken broth, thyme and
salt. Bring to a boil, stirring often. Reduce heat and simmer about 2
minutes or until mixture is very thick, stirring constantly.

Line an 8 x 8 x 2-inch baking pan or a 9 x 5 x 3-inch loaf pan with
waxed paper, letting paper extend 3 to 4-inches above top of pan.
Spoon pork mixture into pan. Cover and chill in the refrigerator 4
hours or overnight.

Un-mold; 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.