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pork chops with herb creamed corn

Cookingbear avatar
Recipe by
Linda Tennant
@Cookingbear
Rancho Cucamonga, CA

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.

►
yield 4 -6
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For pork chops with herb creamed corn

  • 1 Tbsp
    olive or canola oil
  • 4-6
    bone-in pork chops, about 1 1/2 inches thick
  • salt and pepper to taste
  • 3 Tbsp
    butter
  • 1 sm
    onion, finely chopped
  • 2 clove
    garlic, finely chopped
  • 4-6
    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

  • 1
    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.
  • 2
    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.
  • 3
    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.
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