CREAMY PORK CHOPS & CORN
Recipe: Cook's Country Best Lost Suppers
4bone-in center-cut pork chops, about 3/4" thick, trimmed and sides slit
·salt and pepper
2 Tbspvegetable oil
1/2 cminced onion
1 clovegarlic, minced
1/2 tspminced fresh thyme
1 pinchcayenne pepper
1 can(s)(14.75 oz.) creamed corn
1 Tbspchopped fresh parsley
How to Make CREAMY PORK CHOPS & CORN
- 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.
- 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.
- 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.
- 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.
- 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.