Cream Corn Pork Chops Recipes

Steps:

• In a large bowl, combine the eggs, corn, butter, celery, pimiento, bread cubes, paprika, salt and pepper. Spoon into a greased 13x9-in. baking pan. , Arrange pork chops over dressing. Sprinkle with additional paprika and salt. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until a thermometer reads 160°.

Steps:

• Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
• Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

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.

Steps:

• Season chops with salt, pepper, garlic salt; brown chops in skillet.
• Drain the chops of grease and then add 1/2 cup water. Cover and simmer 45 minutes; add can(s) of cream corn to cover chops and salt and pepper corn to taste.
• Cover and simmer for at least 15 minutes more or until pork is done.
• You can bake these puppies in oven if you want at 350° for the same amount of time. I cook longer cause I like my pork really done.

Steps:

• In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in the stuffing mix, corn, pimientos, salt, cumin and pepper. , Cut a pocket in each chop by slicing almost to the bone. Stuff each chop with the mixture. Secure with toothpicks if necessary. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until thermometer in the meat reads 160°. Discard toothpicks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• 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.
• 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.
• 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).

Steps:

• 1. Brown pork chops on both sides; place in baking dish. Mix cream corn and onion. Break bread into small pieces. Mix with creamed corn and onion. Spread over meat. Bake at 350*, for approximately 25 minutes (more if they're thick pork chops).