creamy pork chops & corn

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By Ellen Bales
from Indianapolis, IN

This dish originally calls for ears of fresh corn and heavy cream, but I chose to simplify and use a can of creamed corn. You can do it either way. Recipe: Cook's Country Best Lost Suppers Photo:

serves 4
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For creamy pork chops & corn

  • 4
    bone-in center-cut pork chops, about 3/4" thick, trimmed and sides slit
  • salt and pepper
  • 2 Tbsp
    vegetable oil
  • 1/2 c
    minced onion
  • 1 clove
    garlic, minced
  • 1/2 tsp
    minced fresh thyme
  • 1 pinch
    cayenne pepper
  • 1 can
    (14.75 oz.) creamed corn
  • 1 Tbsp
    chopped fresh parsley

How To Make creamy pork chops & corn

  • 1
    Pat the pork chops dry with paper towels and season with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Place pork chops in the skillet and brown on both sides, about 8 to 10 minutes. Remove to a plate.
  • 2
    Heat the remaining 1 Tbsp. oil in the same skillet over medium heat and add onion and 1/4 tsp. salt. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic, thyme, cayenne, and 1/8 tsp. pepper and cook until fragrant, about 30 seconds. Stir in the creamed corn, scraping up any browned bits.
  • 3
    Return the pork chops and any juices to the skillet. Spoon the corn mixture over the chops to cover. Bring to a simmer and cook, covered, about 45 minutes, or until chops are tender.
  • 4
    Transfer chops to a serving platter and keep warm with tented foil. Remove skillet from heat and stir in parsley, salt and pepper to taste. Pour corn mixture over chops and serve.
  • 5
    NOTE: If you choose to use fresh corn, use about 5 ears, husks and silk removed. Use 1-1/2 cups heavy cream instead of the creamed corn. Add them in step #2.

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