This dish originally calls for ears of fresh corn and heavy cream, but I chose to simplify and use a can of creamed corn. You can do it either way.
Recipe: Cook's Country Best Lost Suppers
Pat the pork chops dry with paper towels and season with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Place pork chops in the skillet and brown on both sides, about 8 to 10 minutes. Remove to a plate.
Heat the remaining 1 Tbsp. oil in the same skillet over medium heat and add onion and 1/4 tsp. salt. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic, thyme, cayenne, and 1/8 tsp. pepper and cook until fragrant, about 30 seconds. Stir in the creamed corn, scraping up any browned bits.
Return the pork chops and any juices to the skillet. Spoon the corn mixture over the chops to cover. Bring to a simmer and cook, covered, about 45 minutes, or until chops are tender.
Transfer chops to a serving platter and keep warm with tented foil. Remove skillet from heat and stir in parsley, salt and pepper to taste. Pour corn mixture over chops and serve.
NOTE: If you choose to use fresh corn, use about 5 ears, husks and silk removed. Use 1-1/2 cups heavy cream instead of the creamed corn. Add them in step #2.