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Corny Pork Chops Recipe
Corny Pork Chops Recipe photo by Taste of Home

Corny Pork Chops Recipe

Read Reviews (3)
3.33 3
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Cover and bake at 325° for 40-45 minutes or until meat is tender. Yield: 4 servings.
Originally published as Corny Pork Chops in Casserole Cookbook 2001, p83

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.

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

Reviews for Corny Pork Chops(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 27, 2013

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.

MY REVIEW
Reviewed Aug. 11, 2012

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.

MY REVIEW
Reviewed Jun. 27, 2010

Soooo good! Loved the ketchup flavor in the stuffing...really good flavors! Cant wait to eat the leftovers!!

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