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Mom Pat’s Pork Chops With Creamed Corn: A Taste of Home

The aroma alone transports me back to Mom Pat’s kitchen – a cozy haven filled with the comforting sounds of sizzling pork and the sweet scent of creamed corn. I can almost see her now, hair pulled back in a practical bun, humming softly as she expertly browned those pork chops, a ritual that promised a hearty and satisfying meal. This wasn’t just dinner; it was love on a plate, a simple yet profound expression of care that nourished both body and soul.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Dietary Type: Comfort Food

Ingredients

4 pork chops or pork steaks, any size
1 (18 ounce) can creamed corn (2 cans if you like it extra corny)
Salt
Pepper
Garlic salt
½ cup water

Equipment Needed

Skillet with lid
Measuring cups
Oven (optional)

Instructions

Begin by generously seasoning the pork chops or steaks with salt, pepper, and garlic salt. Ensure each chop is well-coated for maximum flavor.
Heat a skillet over medium-high heat. Add the seasoned pork chops to the skillet and brown them on both sides. This searing process develops a rich, flavorful crust on the pork.
Once the pork chops are browned, carefully drain any excess grease from the skillet. This step is crucial for preventing the dish from becoming overly greasy.
Pour ½ cup of water into the skillet. This creates steam, which will help to tenderize the pork during the simmering process.
Cover the skillet tightly with a lid and reduce the heat to low. Simmer the pork chops for 45 minutes. This slow simmering allows the pork to become incredibly tender and juicy.
After 45 minutes, add the can of creamed corn (or two cans, if you prefer a corn-heavy dish) to the skillet, ensuring the corn covers the chops. Season the corn with additional salt and pepper to taste.
Replace the lid on the skillet and continue to simmer for at least 15 minutes more, or until the pork is fully cooked through. The internal temperature of the pork should reach 145°F (63°C). A meat thermometer is helpful for ensuring accurate doneness.
Optional Oven Method: If you prefer to bake the pork chops, transfer the contents of the skillet to a baking dish after adding the creamed corn. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for the same amount of time as the simmering method. Mom Pat always cooked it longer, cause she liked her pork really done.

Expert Tips & Tricks

Browning is Key: Don’t rush the browning process. A good sear on the pork chops is essential for developing depth of flavor in the final dish. Make sure the skillet is hot enough before adding the pork, and avoid overcrowding the pan. Cook in batches if necessary.
Adjusting the Sauce: If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with a little cold water during the last 5 minutes of simmering. If you like it thinner, add a splash more water or broth.
Pork Selection: While the recipe calls for pork chops or steaks, you can also use other cuts of pork, such as boneless pork loin or shoulder. Adjust the cooking time accordingly, ensuring the pork is fully cooked through.
Flavor Boosters: For an extra layer of flavor, consider adding a dash of Worcestershire sauce or a pinch of smoked paprika to the skillet during the simmering process. A bay leaf can also add a subtle, aromatic note.
Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the creamed corn for a little bit of a kick.

Serving & Storage Suggestions

Serve Mom Pat’s Pork Chops with Creamed Corn hot, straight from the skillet. The creamy corn beautifully complements the savory pork, creating a comforting and satisfying meal. It’s wonderful served with a simple side salad or some mashed potatoes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the pork chops and creamed corn in a skillet over low heat or in the microwave. Add a splash of water or broth if needed to prevent the corn from drying out. The dish can also be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	437.8 kcal	N/A
Calories from Fat	166 g	38%
Total Fat	18.6 g	28%
Saturated Fat	6 g	30%
Cholesterol	137.3 mg	45%
Sodium	503.4 mg	20%
Total Carbohydrate	25.1 g	8%
Dietary Fiber	1.7 g	6%
Sugars	4.5 g	17%
Protein	43.6 g	87%

Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the creamed corn for a little heat.
Add herbs: Sprinkle fresh parsley or thyme over the dish before serving for a pop of color and flavor.
Vegetable additions: Sauté diced onions, bell peppers, or mushrooms along with the pork chops for added nutrients and flavor.
Creamy substitute: Use a can of condensed cream of mushroom soup instead of creamed corn for a different flavor profile.
Pork Alternatives: Try this recipe with chicken thighs for a lighter take.

FAQs (Frequently Asked Questions)

Q: Can I use frozen pork chops?
A: Yes, but make sure to thaw them completely before cooking. Pat them dry with paper towels before searing to ensure they brown properly.

Q: Can I use fresh corn instead of canned creamed corn?
A: Yes, you can. Cut the kernels off about 4 ears of corn and simmer them in a little milk or cream with butter, salt, and pepper until thickened. Then, follow the recipe as directed.

Q: How do I know when the pork chops are done?
A: The internal temperature of the pork should reach 145°F (63°C). Use a meat thermometer to check the temperature at the thickest part of the chop, avoiding the bone.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can. Brown the pork chops first, then transfer them to a slow cooker. Add the water and cook on low for 4-6 hours. Then, stir in the creamed corn and cook for another 30 minutes.

Q: What if my creamed corn is too thin?
A: Simmer the creamed corn uncovered for a few minutes to allow some of the liquid to evaporate. You can also thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Final Thoughts

Mom Pat’s Pork Chops with Creamed Corn isn’t just a recipe; it’s a hug on a plate, a taste of simpler times filled with warmth and love. I encourage you to give this dish a try and experience the comforting flavors for yourself. Feel free to experiment with variations and make it your own. And if you do, I’d love to hear about your experience – share your feedback and photos! Perhaps you’ll want to pair it with a crisp green salad and a glass of iced tea for the perfect weeknight meal. Enjoy!

Mom Pat’s Pork Chops With Creamed Corn Recipe