Mom's Corny Pork Chops

Mom's Corny Pork Chops

11 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
mechacook
Recipe by  mechacook

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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).

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Reviews (11)

Rate This Recipe
LVIT
15

LVIT

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

MsFury58
10

MsFury58

The flavors on this are quite good together. I used a lil extra of onion and garlic, and the only extra spice I added was paprika. Overall it was really flavorful! My only complaint was that the chops were dry. Not sure if this was due to a long cook time or what. Either way, a recipe worth trying!! Try with rice and/or green beans!

Hulk
10

Hulk

Decent

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 438 cal
  • 22%
  • Fat
  • 25.3 g
  • 39%
  • Carbs
  • 23.5 g
  • 8%
  • Protein
  • 31.1 g
  • 62%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 497 mg
  • 20%

Based on a 2,000 calorie diet

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