CREAMY PORK CHOPS & CORN

Ellen Bales

By
@Starwriter

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
Photo: Yummly.com


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Serves:

4

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

4
bone-in center-cut pork chops, about 3/4" thick, trimmed and sides slit
salt and pepper
2 Tbsp
vegetable oil
1/2 c
minced onion
1 clove
garlic, minced
1/2 tsp
minced fresh thyme
1 pinch
cayenne pepper
1 can(s)
(14.75 oz.) creamed corn
1 Tbsp
chopped fresh parsley

Directions Step-By-Step

1
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.
2
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.
3
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.
4
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.
5
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.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tags: For Kids, Healthy