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Monday, March 8, 2021

Golden Pork Chops over Corn Pudding

Golden Pork Chops over Corn Pudding. My husband Terry picked a winner with this dish! It pays to have your family take a look at the cookbooks on the shelf for new ideas for dinner! Honestly, I would have passed this one right by...but I am glad we didn't!

Golden Porch Chops over Corn Pudding, a delicious one pan meal.
Food is a woven tapestry of hunger, memories, and family love. I have never met anyone that did not have fond memories of the food placed upon the family table, no matter who cooked it! For almost everyone I know, it was "mom" who cooked, but I know there are many dads that do the cooking too. 


We cook from our memories and thankfully my husband has different memories surrounding food than I do. We came from very different backgrounds and by virtue of those differences, we have food memories on opposite ends of the spectrum. Which as it turns out is a very happy difference indeed! 

Golden Pork Chops over Corn Pudding, step by step.

My husband Terry came from a small family that grew most of their food on a 12-acre homestead while growing up in a one-room cabin with a loft, for most of his youth. They had their own orchard and an acre-sized garden. Add a few heads of livestock and some chickens to the mix and it is clear that his family ate meals of food from the garden and pastures. 


Where I lived my childhood in California traveling between the city of Eureka and Marin County. We moved often and having a garden meant that we dug the ground and sowed the seeds, with the next renter harvested the crop! But having a garden was not as important to my family because in California you are surrounded by food! Our meals reflected what was available where we lived, and not by what we grew. 


We have made this recipe for Golden Pork Chops over Corn Pudding more than once, and for this latest version, we used more chops than the original recipe called for. The reason? We love leftovers, and right now a protein-rich lunch is just what our daughter is craving as she enters the last few months of pregnancy! Plus there is plenty of corn pudding to go along with the larger number of chops, so it made perfect sense to update the recipe! 


Ingredients needed for this recipe:
  • pork loin chops
  • can of creamed corn
  • dried cornbread crumbles, you may want to try this recipe!
  • onion
  • celery
  • garlic
  • salt
  • pepper 
  • mustard
  • brown sugar
  • oil
You will also need the following:
  • medium-sized skillet
  • plate 
  • tongs
  • large spoon 
or
  • silicone spatula
  • 9X13 baking pan
Now we are ready to begin!


Golden Pork Chops over Corn Pudding.

Golden Pork Chops over Corn Pudding
inspired by:  Taste of Home Casseroles, Slow Cookers, and Soups
400-degree oven

1 can - 14 - 16 oz creamed corn
1/2 c minced onion or 1/2 small onion
1/2 c minced celery or one rib/stalk 
salt 
pepper
2 cloves garlic, minced or the equivalent dried granulated
2 1/2 - 3 c crushed dried cornbread 
4-6 boneless pork loin chops 3/4 inch and about 6 oz each
1 T brown sugar 
1 T spicy brown mustard, or use your favorite type of mustard
oil

Saut'ed until just golden brown for flavor, Golden Pork Chops over Corn Pudding.

Heat a medium-sized skillet over medium-high heat. Add three of the chops, season with salt and pepper, fry until just golden, turn season the second side, cook for 30 -45 seconds, remove and set aside on a plate. 

Add the remaining three chops to the skillet and repeat cooking, seasoning, and turning. Again set aside. 


Add the onion and celery to the same skillet along with the garlic, lower the heat to medium, saute a few moments until the onion and celery have softened. Season with salt, and pepper. 

Add the creamed corn and dried cornbread crumbs. Mix together. 



Place the cornbread mixture into the bottom of a 9X13 pan. 

Arrange the browned chops over the top, drizzle with any meat juices from the plate.  

Golden Pork Chops over Corn Pudding, ready for the oven.

In a small bowl combine the mustard and brown sugar, divide between the chops evenly, and spread over the tops of the chops. 

Bake uncovered for 25-30 minutes or until done in your oven. 

Note: it is easy to overcook lean loin chops, I recommend using a meat thermometer and cooking until 145 degrees. I would remove the dish from the oven at the 30-minute mark, let the dish rest for 3 - 5 minutes, then use the thermometer. Return for the final cooking time only if needed. 

Storage options for Golden Pork Chops over Corn Pudding. Any leftovers should be used within 2 to 3 days. I generally start with frozen and thawed meat, so leftovers are rarely frozen in our household. 

UPDATE:  For your convenience, a "copy and paste" version of Golden Pork Chops over Corn Pudding has been included below. 

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Printable "copy and paste" version:

Golden Pork Chops over Corn Pudding
inspired by:  Taste of Home Casseroles, Slow Cookers, and Soups
400-degree oven

1 can - 14 - 16 oz creamed corn
1/2 c minced onion or 1/2 small onion
1/2 c minced celery or one rib/stalk 
salt 
pepper
2 cloves garlic, minced or the equivalent dried granulated
2 1/2 - 3 c crushed dried cornbread 
4-6 boneless pork loin chops 3/4 inch and about 6 oz each
1 T brown sugar 
1 T spicy brown mustard, or use your favorite type of mustard
oil

Heat a medium-sized skillet over medium-high heat. Add three of the chops, season with salt and pepper, fry until just golden, turn season the second side, cook for 30 -45 seconds, remove and set aside on a plate. 

Add the remaining three chops to the skillet and repeat cooking, seasoning, and turning. Again set aside. 

Place the cornbread mixture into the bottom of a 9X13 pan. 

Arrange the browned chops over the top, drizzle with any meat juices from the plate.  

In a small bowl combine the mustard and brown sugar, divide between the chops evenly, and spread over the tops of the chops. 

Bake uncovered for 25-30 minutes or until done in your oven. 

Note: it is easy to overcook lean loin chops, I recommend using a meat thermometer and cooking until 145 degrees. I would remove the dish from the oven at the 30-minute mark, let the dish rest for 3 - 5 minutes, then use the thermometer. Return for the final cooking time only if needed. 

Storage options for Golden Pork Chops over Corn Pudding. Any leftovers should be used within 2 to 3 days. I generally start with frozen and thawed meat, so leftovers are rarely frozen in our household. 

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Would you like to comment?

  1. is there a way to print the recipes? thank you

    ReplyDelete
    Replies
    1. Hello Carolyn, I am working on a print button! Thank you for stopping by, I appreciate it.

      Delete
  2. This looks so yummy. A winner of a recipe. (Would you husband like to pick one out for me to try???) Thanks so much for sharing this at our Party in Your PJs link party.

    ReplyDelete
    Replies
    1. You are so welcome! He has a good eye for a delicious recipe. I appreciate your kind words, have a great week ahead, and thanks for hosting Party in Your PJ's!

      Delete
  3. Replies
    1. My Dad too! This one is nice to remember when you just don't know what to make for dinner...

      Delete
  4. Yum!! This looks like a great Sunday dinner! Happy St. Patrick's day! Thanks for sharing at the What's for dinner party. Hope you have an awesome week.

    ReplyDelete
  5. Thank you for sharing at #OverTheMoon. We appreciate your shares. They have been Tweeted Pinned. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn

    ReplyDelete
    Replies
    1. Marilyn, you are so welcome, thanks for hosting Over the Moon!

      Delete
  6. Congratulations,
    Your awesome post is featured on Full Plate Thursday,528 and we have pinned it to our Features Board. Thanks so much for sharing your talent with us and come back to see us soon!
    Miz Helen

    ReplyDelete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!