Recipe by Barb Pierce Strong
"Mom used to make this all the time, and there were hardly any leftovers. Easy to make baked dish that goes great with fresh bread and mashed potatoes."
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4 (8 ounce)
salt and ground black pepper to taste
1 (15 ounce) can
Actually this was very good. The corn kept the pork chops very moist. I enjoyed this varation on a new dish..... thanks!
I used whole kernel sweet corn instead of cream style corn. And instead of water, I used the water that I drained from the can of corn. This came out delicious!!
The flavors on this are quite good together. I used a lil extra of onion and garlic, and the only extra spice I added was paprika. Overall it was really flavorful! My only complaint was that the chops were dry. Not sure if this was due to a long cook time or what. Either way, a recipe worth trying!! Try with rice and/or green beans!
I had no idea creamed corn would make such a nice gravy for the pork! left out the water and onions and we got a nice brownish sauce the consistency of gravy with little bits of corn in it, haha, very very easy supper. we had it with mashed potatoes, salad, and the other half of the can of corn (we only did 2 servings instead of 4) on the side. really nice! I'd make this again.
Loved it, and so did my friends. Easy and yummy, and served with mashed potatoes and green salad.
This was very good the pork chops was so tender. I put it in top of some smashed potatoes and pour gravy on top of it. It was a very good menu and my guest enjoyed it.
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Corny Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 228
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