Pork chops don’t always have the best reputation and that’s a darn shame. Yes, overcooked pork chops can be tough and dry as all get out, but a perfectly cooked chop can be amazing! There are a few important steps to getting a moist and flavorful final result and this easy recipe covers them all. These Creamed Corn Pork Chops are a favorite in Minnesota, and if you haven’t tried them you’re in for a real treat!
A crucial step when preparing pork chops is getting a good sear before popping them in the oven. This will enhance the flavor and add a beautiful texture to every bite. The other important note for getting the ideal chop is monitoring the temperature so you don’t overcook them, using a meat thermometer is key here. Once the temp reaches 150 degrees immediately remove the dish from the oven. Let the chops rest for about 3 minutes then they’re ready to eat!
This dish is famously served with baked potatoes for the ultimate comfort food. Spoon the juicy cream corn mixture on top of your tater for a heavenly combo. If you’ve been on the fence about pork chops in the past please give this recipe a try. It’s sure to change your mind!
Creamed Corn Pork Chops
10m prep time
35m cook time
- 6 (½ inch thick) pork chops
- 3 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 (14.75 oz) can cream style corn
- 3 cups frozen corn
- Preheat oven to 375 degrees F and lightly grease a 9x13-inch baking dish. Set aside.
- Pat pork chops dry and generously season both sides with Italian seasoning, garlic powder, salt, and pepper.
- Heat half the olive oil in a large skillet over medium heat. Working in batches, sear both sides of pork chops for 2 minutes a side. Add more oil when necessary.
- Add creamed corn and frozen corn to the prepared baking dish. Gently stir to combine. Season with salt and pepper if desired.
- Place seared pork chops on top of corn.
- Cover dish with foil and bake for 35-40 minutes or until meat temperature reaches 150 degrees F.
Recipe adapted from enchartedcook.com