Pork Chops with Herb Creamed Corn
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1 Tbspolive or canola oil
4-6bone-in pork chops, about 1 1/2 inches thick
·salt and pepper to taste
1 smallonion, finely chopped
2 clovegarlic, finely chopped
4-6ears fresh, corn on the cob scraped from the cob
1 cdiced baby potatoes, about 6
1/2 cfinely chopped fresh herbs, parsley, dill and chives
1/4 ccreme fraiche or sour cream
How to Make Pork Chops with Herb Creamed Corn
- Heat 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.
- Season 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.
- Puree 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.