Save on Pinterest

Baked Pork Chops with Corn Dressing

"MY MOTHER'S wonderful corn dressing recipe goes so well with pork chops, making them especially moist and tender. This main dish takes very little time to prepare, and it's a winner every time."
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    4-6 servings

Ingredients

  • 2 large eggs, lightly beaten
  • 2 cans (15 ounces each) cream-style corn or 1 can cream-style corn and 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1/4 cup butter, melted
  • 1/3 cup chopped celery
  • 2 tablespoons chopped pimiento
  • 4 slices white bread, cubed (about 2 cups)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 bone-in pork loin chops (about 1 inch thick and 7 ounces each)
  • Additional paprika and salt

Directions

  • In a large bowl, combine the eggs, corn, butter, celery, pimiento, bread cubes, paprika, salt and pepper. Spoon into a greased 13x9-in. baking pan.
  • Arrange pork chops over dressing. Sprinkle with additional paprika and salt. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until a thermometer reads 160°.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Marils
    Apr 7, 2017

    This is a good basic recipe that can be significantly improved with just a little bit of tweaking. For a better textured stuffing, use dry, seasoned bread cubes instead of fresh bread. Or, you can increase the fresh bread to 6 slices, as suggested, which will give you a bit more stuffing. To add extra savoriness to the dish, I added some small diced onion (that I cooked until softened). and also some dried Sweet basil, which goes so well with the flavor of corn.

  • SBH128
    Mar 26, 2012

    This sounded great, but it didn't turn out well. I followed directions to a T, but we just didn't like this recipe!

  • Trilby Yost
    Nov 9, 2010

    Wow! This was a big hit with my family. I wound up using about six slices of bread, though, because four seemed a bit scanty. With all the liquids and the eggs it was a rather pasty mixture, but it baked into a nice texture with plenty of corn flavor. I may trying doing it next time with a mixture of leftover corn muffins and sliced bread.