Best 2 Cream Corn Pork Chops Recipes
Welcome to the ultimate guide to cooking the most delectable cream corn pork chops! Get ready to tantalize your taste buds with a dish that combines the comfort of creamy corn and the savory flavors of tender pork chops. This article will take you on a culinary journey, offering simple yet innovative recipes that elevate this classic dish to a whole new level. Whether you prefer crispy pan-fried chops or succulent oven-baked goodness, we'll provide step-by-step instructions and tips to ensure perfect results every time. So, grab your apron, gather your ingredients, and let's embark on a flavor-filled adventure!
Let's cook with our recipes!
CREAM CORN PORK CHOPS
Pork chops baked on a bed of creamed corn. Note: When baking, check chops and stir after 1 hour; thereafter check every 1/2 hour until they are done. Total baking time will vary slightly, depending on the size of the pork chops.
Provided by MBILLE
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread corn in the bottom of a 9x13 inch baking dish, then place pork chops on top of corn. Press the chops down into the corn. Cover dish with aluminum foil and bake in the preheated oven for 1 1/2 to 2 hours, or until internal temperature of pork has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 275.7 calories, Carbohydrate 44.1 g, Cholesterol 33.6 mg, Fat 7.2 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 2.4 g, Sodium 707.9 mg, Sugar 7.9 g
BACON, CORN AND CHEESE STUFFED PORK CHOPS WITH SAGE CREAM SAUCE
Steps:
- Cook bacon until crisp and drain. Set aside 2 tbsp bacon fat. In remaining fat, saute onions over medium heat until tender. Combine onions in a bowl with bacon, corn, bread, salt, pepper and cheese. Cut a pocket through to the bone in each of the chops. Compact the stuffing and push as much as possible into each pocket while still being able to close the chop. Secure opening with toothpicks. Alternative: Butterfly a 3-4 lb center cut pork loin roast. Top with double recipe of stuffing and roll. Tie with butchers string. Pork roast can be brined first, drained and patted dry if desired (omit salt from recipe if brining first). Preheat oven to 350. Heat the reserved 2 tbsp bacon fat in skillet or dutch oven. Heat pan until very hot and brown pork on all sides. Pour on chicken stock, or if using roast pour chicken stock in bottom of roasting pan. Bake until very tender, .about 1 hour for chops or 75 to 90 minutes for roast. Remove from oven, transfer pork to baking pan, cover and put back into 200 degree oven while preparing sauce. Strain chicken stock into a saucepan, add sage, thyme salt and pepper and boil until syrupy. Stir in cream and cook to consistency of light gravy. Spoon sauce over chop and top with parsley.
Tips:
- Use bone-in pork chops for extra flavor and moisture.
- Season the pork chops generously with salt and pepper before cooking.
- Sear the pork chops in a hot skillet until they are browned on both sides. This will help to seal in the juices and prevent them from drying out.
- Reduce the heat to medium-low and cook the pork chops for 10-12 minutes per side, or until they are cooked through.
- While the pork chops are cooking, make the cream corn. Sauté the onion and green pepper in butter until they are softened. Add the cream corn, milk, salt, and pepper and bring to a simmer. Cook for 5-7 minutes, or until the cream corn is heated through.
- Serve the pork chops with the cream corn and your favorite sides.
Conclusion:
Cream corn pork chops are a classic Southern dish that is easy to make and always a hit with the family. The pork chops are tender and juicy, and the cream corn is creamy and flavorful. This dish is perfect for a weeknight meal or a special occasion. So next time you're looking for a delicious and easy pork chop recipe, give cream corn pork chops a try.
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