Cream Corn Pork Chops
Taste the comforts of home with Cream Corn Pork Chops casserole recipe. Pork chops cooked to juicy perfection, topped with creamy corn and buttery bread cubes.
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 482 kcal | Sugar | 7 g |
| Carbs | 27 g | Cholesterol | 112 mg |
| Protein | 31 g | Sodium | 660 mg |
| Fat | 28 g | Fiber | 1 g |
| Sugar | 7 g | ||
| Cholesterol | 112 mg | ||
| Sodium | 660 mg | ||
| Fiber | 1 g |
Prep Time: 15 min Cook Time: 25 min Total Time: 40 min
Ingredients
2 tablespoons coconut oil (or olive oil)
4 boneless pork chops (about 3/4″ thick)
1/4 teaspoon garlic salt
3 tablespoons butter
1/4 cup chopped onion
1 1/4 cup Italian bread cubes
1 can cream corn (14.74 ounces)
Instructions
Preheat the oven to 350 degrees.
In a skillet over medium heat, melt the coconut oil.
Add the pork chops, cooking for 1-2 minutes, then flipping them to lightly brown on the other side for an additional 1-2 minutes.
Sprinkle the lightly browned pork chops with the garlic salt, then transfer the pork chops to an 11×7″ baking pan.
Add the butter, onions and bread cubes to the skillet. Saute for 5-7 minutes until the breadcrumbs are toasted and the onions are tender.
Pour the cream corn overtop the pork chops.
Sprinkle breadcrumbs and onions over top the pork chops.
Insert an oven-safe probe thermometer into the side of the thickest part of a pork chop.
Bake until the internal temperature reads 145 degrees, or about 20-25 minutes, depending on the thickness of the pork chops.
Tent the casserole with foil to keep warm until servings.