CREAMY PORK CHOPS & CORN
This dish originally calls for ears of fresh corn and heavy cream, but I chose to simplify and use a can of creamed corn. You can do it either way. Recipe: Cook's Country Best Lost Suppers Photo: Yummly.com
Provided by Ellen Bales
Categories Pork
Time 1h
Number Of Ingredients 9
Steps:
- 1. Pat the pork chops dry with paper towels and season with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Place pork chops in the skillet and brown on both sides, about 8 to 10 minutes. Remove to a plate.
- 2. Heat the remaining 1 Tbsp. oil in the same skillet over medium heat and add onion and 1/4 tsp. salt. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic, thyme, cayenne, and 1/8 tsp. pepper and cook until fragrant, about 30 seconds. Stir in the creamed corn, scraping up any browned bits.
- 3. Return the pork chops and any juices to the skillet. Spoon the corn mixture over the chops to cover. Bring to a simmer and cook, covered, about 45 minutes, or until chops are tender.
- 4. Transfer chops to a serving platter and keep warm with tented foil. Remove skillet from heat and stir in parsley, salt and pepper to taste. Pour corn mixture over chops and serve.
- 5. NOTE: If you choose to use fresh corn, use about 5 ears, husks and silk removed. Use 1-1/2 cups heavy cream instead of the creamed corn. Add them in step #2.
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