Back to Corny Pork Chops

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Corny Pork Chops Recipe

Corny Pork Chops Recipe

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. YIELD: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

Directions

  • 1. 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.
  • 2. Combine corn, celery, bread crumbs, ketchup, onion, and remaining salt and pepper; place in a greased 11x7-in. baking dish. Top with chops.
  • 3. Cover and bake 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.

Reviews for Corny Pork Chops

Sort By :
MY REVIEW
Reviewed Jan. 10, 2016

"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!"

MY REVIEW
Reviewed Dec. 3, 2014

"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""

MY REVIEW
Reviewed Nov. 1, 2014

"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."

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!!"

Loading Image

Wine Pairings

Light-Bodied Red Wine

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