Pork Chops with Herb Creamed Corn

Pork Chops With Herb Creamed Corn Recipe

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Linda Tennant


This recipe sounds like a wonderful dish of comfort to me. Love to make pork chops; but I have never used a brine or made my own creamed corn before. This recipe is a keeper! I got it from the Rachael Ray Show.

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25 Min
15 Min


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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

How to Make Pork Chops with Herb Creamed Corn


  • 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.

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