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 some new ideas for dinner! Honestly, I would have passed this one right by...but I am glad we didn't!

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 also do the cooking for their family. And men are generally wonderful cooks!

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! So, you may be wondering, what might those differences be?  

His small family homestead vs: my active and on the move family. 

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 large sleeping loft, for most of his youth. The larger family home, built by his Dad was completed years later. They had their own orchard and an acre-sized garden. Along with a few head of livestock and some chickens added to the mix. And it is clear that his family ate meals made from the food from their garden and pastures. More than once, my husband has remarked, that his mom canned 100 quarts of applesauce each year...

Where as I lived my childhood in California traveling (moving) between the city of Eureka and the Marin County area. We moved often and having a garden meant that we would dig the ground and sow the seeds, but the next renter would get to harvest the crop! Having a garden was not as important to my family, because in California you are surrounded by food! Our meals reflected what was available in the marketplace and by where we lived, and not, by what we grew. Often a Sunday drive would take us to a creek where watercress was foraged, or blackberries to be picked. While we did not garden, we were natural foragers.

 

This recipe is a favorite for us both, and for good reason, it is delicious!

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 also 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! And when the time comes, and there is not a pregnant mama to enjoy the leftovers, the two of us certainly will!

Ingredients needed for this recipe:

• pork loin chops
• can of creamed corn
• dried crushed 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
inspired by:  Taste of Home Casseroles, Slow Cookers, and Soups
400-degree oven

UPDATED: 08.29.2024

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 minced

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. 

Add the onion and celery to the same skillet along with the garlic, lower the heat to medium, sauté 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.  

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. 

You may also enjoy: 

Ham Divan. 

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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

UPDATED: 08.29.2024

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 minced

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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