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Corny Pork Chops Recipe

Corny Pork Chops Recipe photo by Taste of Home

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My grandmother began making this recipe in the 1950s, and it remains a family favorite today. As simple as it seems, the corn dressing complements the pork beautifully.

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Corny Pork Chops Recipe

Prep: 15 min. Bake: 40 min.

Yield: 4 Servings

15 40 55

Ingredients

4 bone-in pork loin chops (3/4 to 1 inch thick and 7 ounces each)
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 tablespoon canola oil
1 can (15-1/4 ounces) whole kernel corn, drained
2 celery ribs, diced
1 cup soft bread crumbs
1/3 cup ketchup
1 tablespoon chopped green onion

Directions

Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain.
Combine the corn, celery, bread crumbs, ketchup, onion, and remaining salt and pepper; place in a greased 11-in. x 7-in. baking dish. Top with chops.
Cover and bake at 325° for 40-45 minutes or until meat is tender. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 367 calories, 13 g fat (4 g saturated fat), 86 mg cholesterol, 1,262 mg sodium, 24 g carbohydrate, 3 g fiber, 33 g protein.

Originally published as Corny Pork Chops in Casserole Cookbook , p83

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Corny Pork Chops

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Reviewed on Aug. 11, 2012 by senzascusa

I have really mixed feelings about this recipe. None of my family really enjoyed it much and the ketchup flavour was so strong. I knew I should add more spices or flavours but I like to make recipes according to directions the first time. The only change I did make was to fry the onion and celery ahead of time. I would not make it again AS IS, however i like the ease and idea of this so if there is a next time, I will omit the ketchup and make the dressing more traditional with a bit of chicken stock and butter and a lot of spices. That will improve it 10-fold.