pork chops with herb creamed corn
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.
No Image
prep time
25 Min
cook time
15 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 1 tablespoon olive or canola oil
- 4-6 - bone-in pork chops, about 1 1/2 inches thick
- - salt and pepper to taste
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 4-6 - ears fresh, corn on the cob scraped from the cob
- 1 cup diced baby potatoes, about 6
- 1/2 cup finely chopped fresh herbs, parsley, dill and chives
- 1/4 cup creme fraiche or sour cream
How To Make pork chops with herb creamed corn
-
Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Category:
Pork
Ingredient:
Pork
Method:
Bake
Culture:
American
Keyword:
#Note If you have the time
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