- 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
- 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. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Corny Pork Chops
"Everyone really enjoyed the pork. I was the only one who enjoyed the dressing. I didn't mind the ketchup taste but maybe next time might use cream of celery. I added a little poultry seasoning as well. Served it with parsleyed potatoes and broccoli!"
"I have been making this dish for about 15 years, the only thing I do different is, I do not add catsup, use cream corn instead of the whole kernel, ,and regular diced onions in place of the green onions.. We call it "Pork Chops with Corn Dressing""
"I made this according to the directions, but did question using ketchup. I was right, the ketchup was all wrong for this dish. The pork chops came out great though, not tough, but it was a waste of ingredients for the corn part. I would go with Senszacusa's comments and use chicken stock, or even cream of mushroom soup. It all has to do with individual tastes."
"I liked the convenience of this recipe. However, I questioned the proportions of the ingredients: 1 cup soft bread crumbs for 4 people? Even diabetics are allowed 1/2 cup per person. Also, I don't see how this stuffing can fill an 11x7" pan, let alone a 13x9" pan which is what you will have to use if you have 4 pork chops, esp 1" , 7 oz ones. Instead, I used a pkg of pork stuffing mix and that worked pretty well; I didn't have any trouble with the ketchup and could even have increased it for a tangy addition. Didn't saute the onion or celery beforehand, but that's because I like them a little crispy, not wilted. Of course, nothing seems to fix the state of pork (and beef) in this country - even at 325 and still a little pinkish, the chops were dry and tough, but that is the fault of our pork industry, I think, not the recipe. If anyone has any tips for dealing with that, I'd really appreciate your sharing them."
"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."