Corny Pork Chops Recipes

MOM'S CORNY PORK CHOPS

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).

CORNY PORK CHOPS

Steps:

• Preheat oven to 325°. Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook chops in oil over medium heat 2-3 minutes on each side or until chops are lightly browned; drain. , Combine corn, celery, bread crumbs, ketchup, onion, and remaining salt and pepper; place in a greased 11x7-in. baking dish. Top with chops. , Cover and bake 40-45 minutes or until meat is tender.

CORNBREAD-CRUSTED FRIED PORK CHOPS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and top with a cooling rack.
• Sprinkle both sides of the pork chops liberally with salt and pepper. Combine the buttermilk and hot sauce in a large mixing bowl. Put the pork chops in the buttermilk mixture, being sure that all 4 are submerged. Set aside to rest for 30 minutes. Meanwhile, put the cornbread crumbs into a shallow dish.
• Pour the vegetable oil into a large (10-inch) cast-iron skillet or heavy-bottomed pan. Clip a deep-frying thermometer to its side and heat the oil to 350 degrees F.
• Lift a pork chop out of the buttermilk by its top bone using tongs, and allow any excess to drip off. Lightly dredge both sides of the pork chop in the cornbread crumbs. Carefully lower the coated chop into the hot oil. Repeat this process with a second chop. Cook the chops until crispy on one side, 3 to 4 minutes. Gently turn the pork chops and fry until golden brown, an additional 3 to 4 minutes. Transfer the crispy chops to the prepared cooling rack. Sprinkle the chops with additional salt and transfer to the oven to stay warm while the remaining chops are fried. Repeat this process with the remaining pork chops.
• For the white gravy: Reserve 2 tablespoons of skillet oil for the gravy, then drain the remaining oil from the skillet, being sure to remove any bits of fried cornbread left behind. Add the butter to the skillet, pour in the reserved oil and heat over medium heat until the butter melts. Sprinkle in the flour, whisking, and cook until a smooth paste is formed, about 1 minute. Pour in the milk, whisking continuously. Cook, whisking occasionally, until a thick sauce is formed and the gravy coats the back of a spoon, 3 to 5 minutes. Stir in the hot sauce and season the gravy with salt and pepper as desired.
• Transfer the crispy pork chops to a serving platter. Spoon the white gravy over the chops and garnish with parsley. Serve immediately.

PORK CHOPS IN CORN FLAKE CRUMBS

Steps:

• Preheat oven to 350 degrees.
• Cover baking sheet with foil and spray with non-stick cooking spray (or lightly coat with cooking oil).
• Dip pork chops in melted margarine.
• Coat generously with corn flake crumbs.
• Place in a single layer on the baking sheet.
• Drizzle with remaining melted butter.
• Bake for about 1 hour. You don't have to turn these over.

CHEESY CHOPS & CHIPS

Steps:

• Heat oven to 230C/fan 210C/gas 8. In a large bowl toss the potatoes, onion, liquid and oil together. Season if you like. Tip the onion and potatoes into a large sauté pan and bake for 20-30 mins until the potatoes start to brown. Lay the chops on the potatoes and cook for 10 mins more.
• While the potatoes are cooking, mix the cheese, mustard and milk together. When the chops have had 10 mins, spread the cheese mixture over them and switch the oven over to grill. Place the pan under the grill and cook for about 5 mins until the cheese is bubbling and the potatoes are golden and crispy. Serve straight from the pan.

CORN-STUFFED PORK CHOPS

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.

CHEESE & ONION PORK CHOPS

Steps:

• Heat grill to high, then place the chops on a grill pan, rub with oil and season. Grill for about 6 mins on each side, until golden.
• Spread a little mustard over one side of each chop, then top with 1 tbsp onions. Mix the cheese and thyme, sprinkle over the chops, then grill until golden and bubbly.

MOM PAT'S PORK CHOPS WITH CREAMED CORN

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.

PORK CHOPS WITH CORN-BACON SLAW

Steps:

• Preheat the broiler. Whisk the buttermilk, mayonnaise, parsley, vinegar, garlic, sugar, 1/4 teaspoon salt, and pepper to taste in a medium bowl. Prick the pork chops all over with a fork. Set on a rimmed baking sheet, season with salt and pepper and drizzle with half of the buttermilk dressing, turning to coat. Let marinate 15 minutes at room temperature.
• Transfer the baking sheet to the broiler and broil until the pork is browned, 4 to 5 minutes per side. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 4 to 5 minutes per side. Remove to paper towels and let cool slightly; roughly chop. Add the corn to the drippings in the skillet and cook, stirring, until browned, about 3 minutes.
• Combine the bacon, corn, coleslaw mix, tomatoes, 1/4 teaspoon salt, and pepper to taste in a large bowl. Toss with the remaining buttermilk dressing. Brush the pork chops with any juices from the baking sheet; serve with the slaw.

SMOTHERED PORK CHOPS WITH CORNBREAD

Steps:

• Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil. In a medium bowl, whisk together cornmeal, 1 cup flour, baking powder, and 3/4 teaspoon salt. Add milk, egg, and 3 tablespoons oil and whisk until combined. Transfer to baking dish and bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in dish on a wire rack. Crumble one-third the cooled cornbread onto a rimmed baking sheet (you should have 2 cups) and reserve for Cornbread-Stuffed Shrimp.
• Meanwhile, in a large skillet, heat remaining 4 teaspoons oil over high. Season pork with salt and pepper and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a platter and loosely tent with foil. Reduce heat to medium, add onion, and cook until softened, 8 minutes. Add remaining 2 tablespoons flour and stir to combine. Gradually whisk in broth and bring to a boil, stirring constantly, 3 minutes. Add kale and cook, stirring, until wilted, 4 minutes. Serve sauce over pork chops, alongside remaining cornbread.