Mom's Corny Pork Chops

Mom's Corny Pork Chops

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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Ingredients

1 h servings 438 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Heat olive oil in a large skillet over medium heat, and stir in the garlic. Season chops with salt and black pepper. Pan fry until browned on both sides, about 5 minutes per side. Place the chops into the prepared baking dish, and scatter the onions over the chops.
  3. Pour water into the skillet, and bring to a boil over medium heat. Scrape up and dissolve all the juices and browned flavor bits from the skillet into the water. Pour the mixture over the pork chops. Spread creamed corn evenly over the pork chops.
  4. Bake the pork chops in the preheated oven until the pork is tender and no longer pink in the middle, about 45 minutes. An instant-read meat thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 12
  1. 19 Ratings

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Most helpful positive review

Actually this was very good. The corn kept the pork chops very moist. I enjoyed this varation on a new dish..... thanks!

Most helpful critical review

Decent

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Newest

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...

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...

Pretty Corny.

Loved it, and so did my friends. Easy and yummy, and served with mashed potatoes and green salad.

Easy and yummy. Didn't change a thing.

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.

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