Pork Chops with Herb Creamed Corn

Pork Chops With Herb Creamed Corn

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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.


☆☆☆☆☆ 0 votes

25 Min
15 Min


  • 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
  • 1 small
    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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