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