Pork Chops with Herb Creamed Corn
Featured Pinch Tips Video
- 1 Tbsp
- olive or canola oil
- bone-in pork chops, about 1 1/2 inches thick
- salt and pepper to taste
- 3 Tbsp
- 1 small
- onion, finely chopped
- 2 clove
- garlic, finely chopped
- ears fresh, corn on the cob scraped from the cob
- 1 c
- diced baby potatoes, about 6
- 1/2 c
- finely chopped fresh herbs, parsley, dill and chives
- 1/4 c
- creme fraiche or sour cream
1Heat oven to 325 degrees with a baking sheet positioned on center rack. Heat a cast iron skillet or other heavy pan over medium-high heat with a turn of the pan of oil.
2Season chops with salt and pepper, and brown well on both sides and the edges of bone or any exposed fat. Transfer to baking sheet in oven to cook through, 5-6 minutes more. Add butter to the same pan and add onion and garlic. Season with salt and pepper, and reduce heat a bit. Add potatoes and stir 5 minutes.
3Puree half of the corn. Add corn kernels to the pan and the puree, and cook to thicken up a bit; add herbs. Just before serving, add the creme fraiche. Serve the chops on a plate topped with the creamed corn.