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!”