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.
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

·         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!


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