Posted by: Erica Retrochef | March 2, 2015

Pork Chops in the Corn

My favorite retro recipes are the ones that combine ingredients you might not expect. Now, corn isn’t an unreasonable side dish for pork chops. Canned corn is actually one of my kids’ preferred sides, so it comes up next to a lot of things.

It’s a lot more unusual for the pork chops to go in the corn.


Pork Chops in the Corn

4 shoulder pork chops
1/2 cup evaporated milk
1/4 cup fine dry bread crumbs
2 cups cream style corn
2 eggs, beaten
4 tablespoons chopped onion
3/4 teaspoon salt
1/4 teaspoon celery salt
Garnishes: Stuffed green olives, sliced, and parsley

Brown chops on both sides. Pour off fat. Season chops; arrange along sides of 5 or 6 cup baking dish not over 2″ deep. Mix crumbs, milk, corn, eggs and seasonings in pan in which chops were browned. Pour into baking dish. Bake in slow oven (325Ā°F.) about 45 min. or till sharp knife inserted in center comes out clean. Garnish as shown, if desired. Serves 4.


Mmmm, pork chops.

Wait, why is there corn next to my delicious pork chops?


Generally, we bread and fry our pork chops. A simple pan sear is also good, though, and can really let the pork chop flavor shine.


Then I deglazed the pan with creamed corn and some other stuff. (This is one of those classic sentences that just never happens in the world outside this blog.)


And then, the sauce was poured over the nicely browned pork chops.

Sorry, pork chops.


And of course the obligatory olive garnish.

This was a bit disappointing, but I’m not a giant creamed corn fan to begin with. Besides that bias, I did appreciate that the corn pudding part was seasoned to really complement the pork chops, instead of being just sweet (like many recipes). The celery salt and mustard had a hint of earthy smokiness, and so it was definitely a unified casserole instead of just…. pork chops stuck in a pan of corn. If you’re looking for something creative to do with that can of creamed corn in the pantry, this is actually a neat idea.

Dubious pork chop corn pudding thing was brought to you by Del Monte, but more recently saltycotton on Flickr.



  1. I’m actually surprised that it turned out well–most of these recipes seem to have been thought out during a 4 martini lunch. Then again, pork always seems to go well with (good) canned corn.

  2. Maybe there’s some way to make this more casserole-y… with the pork chopped or something, and some… rice on the side? I dunno – I’m just surprised that it’s almost kinda okay…

  3. I’m impressed with your efforts with the parsley and green olives. It shows you care. šŸ™‚

    • Yes. First you eat with your eyes. šŸ™‚

  4. This might be a good side dish – just cook the chops seperately

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