Mom's Corny Pork Chops

Mom's Corny Pork Chops

12
Barb Pierce Strong 1

"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."

Ingredients 1 h {{adjustedServings}} servings 438 cals

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Nutrition

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  • 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

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Directions

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  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).
Tips & Tricks
Pork Chops for the Slow Cooker

Making these pork chops is so easy, you won’t believe how rich they taste.

Oven-Fried Pork Chops

See a simple, inexpensive way to make tender baked chops.

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Reviews 12

  1. 19 Ratings

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LVIT
3/9/2011

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

Hulk
3/10/2011

Decent

Rubyj88
4/4/2011

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!!