Sunday, May 26, 2013

Pork Chops in Creamed Corn



This one is a family favorite of ours.  Hope you enjoy it.
Pork chops in creamed corn.
Ingredients
6 medium boneless Pork Chops (2 ½ to 3 lbs.)
garlic powder
Hungarian paprika
ground black pepper
4 tbl. olive oil
1 medium red bell pepper, coarsely chopped
½ medium green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
2 medium cloves garlic, minced
¼ cup sherry
¼ cup chicken broth
2 cans of creamed corn (14 ¾ oz each can)
14 ¾ oz can of whole kernel corn (we usually use fresh corn from the garden, but this gives you a better idea of how much to use, and we don’t expect fresh corn for a few more weeks )
¾  cup water
1 tbl. brown sugar

Directions
·         Sprinkle pork chops with garlic powder, paprika, and black pepper on both sides
·         Heat olive oil in a large skillet to medium heat
·         When oil is hot, cook the pork chops one or two at a time in the oil for about 3 minutes per side (you don’t want to thoroughly cook them at this point or they’ll dry out - just quickly brown them)
·         Remove pork chops from skillet when browned and set aside on a baking sheet
·         When all chops are browned, remove skillet from heat and set aside, reserving the oil
·         Using a spatula, scrape up all the browned bits from the sides of the skillet back into the oil
·         Add the chopped bell peppers (red & green), onion and garlic cloves
·         Add the sherry and the chicken broth
·         Heat skillet to medium-high and cook the vegetables for about 3-4 minutes, stirring occasionally until just barely soft (al dente)
·         Reduce heat to medium-low, and add the creamed corn and the whole kernel corn
·         Add about ¼ cup of water to each empty can of corn and swish it around and add to the skillet
·         Add the brown sugar and stir in well
·         Continue cooking and stirring often until it just starts to bubble, then remove from heat
·         In a 9”x12” baking dish, spoon in half of the corn mixture
·         Add the pork chops to the baking dish (nestle them good down into the corn mixture, which will be kind of on the soupy-side at this point), and top with the remaining corn mixture
·         Cover and bake at 300° for 30 minutes
·         Uncover and bake an additional 30 minutes
·         Remove from oven and serve hot

We served this last night with “Mom’s Potatoes  and “Spinach Salad with BalsamicDressing!”  

1 comment:

  1. it's a good thing I just ate. These recipes make me hungry. They all look good. Only issue I have is that I live alone in a vintage camper and so my kitchen is not the greatest! I am going to try and cut some of these recipes down and I'll let you know how they turn out! So glad I found your blog- I was searching for a copycat recipe for Lean Cuisine Mushroom Mezzaluna Ravioli!

    ReplyDelete

We would love to hear from you! Please leave us a comment about any of our recipes you have tried, or if you have questions about any recipe. We would also like to have your feedback on the blog in general, as we are new at this and the blog is a work in progress. Thanks!