Pork Chops With Corn Bacon Slaw Recipes

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MOM'S CORNY PORK CHOPS



Mom's Corny Pork Chops image

Mom used to make this all the time, and there were hardly any leftovers. Easy to make baked dish that goes great with fresh bread and mashed potatoes.

Provided by Barb Pierce Strong

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
3 cloves garlic, minced
4 (8 ounce) pork chops
salt and ground black pepper to taste
¼ cup minced onion
½ cup water
1 (15 ounce) can cream-style corn

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat olive oil in a large skillet over medium heat, and stir in the garlic. Season chops with salt and black pepper. Pan fry until browned on both sides, about 5 minutes per side. Place the chops into the prepared baking dish, and scatter the onions over the chops.
  • Pour water into the skillet, and bring to a boil over medium heat. Scrape up and dissolve all the juices and browned flavor bits from the skillet into the water. Pour the mixture over the pork chops. Spread creamed corn evenly over the pork chops.
  • Bake the pork chops in the preheated oven until the pork is tender and no longer pink in the middle, about 45 minutes. An instant-read meat thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.5 g, Cholesterol 77.4 mg, Fat 25.4 g, Fiber 1.7 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 399.8 mg, Sugar 4.3 g

BACON WRAPPED PORK CHOPS WITH BBQ SAUCE



Bacon Wrapped Pork Chops With BBQ Sauce image

Absolutely delicious take on pork chops. The chops really benefit from the bacon, making them moist and flavorful. You can also do on the grill if you prefer.

Provided by Charmie777

Categories     Pork

Time 1h5m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 5

4 boneless pork chops (about 1 inch thick)
1/2 cup barbecue sauce
8 slices bacon
4 sprigs fresh rosemary
salt & freshly ground black pepper

Steps:

  • Preheat oven to 400°F.
  • On work surface layer slices of bacon side by side. Place each chop on 2 pieces of bacon (picture 2 slices of bacon as the upright part of an H, and the pork chop as the across section). Season with salt and pepper.
  • Slather the chops with barbeque sauce. Flip the chops and slather the other side as well, until barbeque sauce is used up.
  • Lay a sprig of rosemary on each chop (letting the ends hang over the edge, for easy removal before serving).
  • Wrap bacon slices tightly around each chop.
  • Prepare broiler pan (or any roasting pan with a rack), by spraying surface with cooking spray.
  • Bake for 30 to 35 minutes until a meat thermometer inserted in thickest part of the meat should register about 150°F
  • Turn oven to broil and broil on each side until bacon is crisp.
  • Let chops rest for a few minutes. Remove rosemary sprigs before serving.
  • If desired, serve with additional warmed barbeque sauce.
  • Note: To cook on grill, cook over direct heat for about 5 minutes per side, then transfer to indirect heat and continue cooking until internal temperature is 150°F (about 30 minutes).

Nutrition Facts : Calories 406.9, Fat 20.1, SaturatedFat 6.9, Cholesterol 134.8, Sodium 486.8, Carbohydrate 11.4, Fiber 0.2, Sugar 8.1, Protein 41.7

WHISKEY BUTTER PORK CHOPS WITH CORN



Whiskey Butter Pork Chops with Corn image

Sweet, sour, buttery and bright - these skillet pork chops get a tasty, fresh dinner on the table in no time.

Provided by Tablespoon Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

4 bone-in pork rib chops (2 lb)
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
1 cup thinly sliced sweet onion
1 cup fresh or frozen (thawed) whole kernel sweet corn
1/4 cup whiskey
1 tablespoon fresh lemon juice
1/4 cup shredded fresh basil leaves

Steps:

  • Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 6 to 7 minutes or until browned on first side. Turn pork; reduce heat to medium, and continue to cook 4 to 5 minutes longer or until pork is no longer pink in center (at least 145°F). Transfer to plate; cover with foil to keep warm.
  • In same skillet, melt remaining 1 tablespoon butter over medium-high heat. Add onion and corn; cook 3 to 4 minutes or until onion softens and begins to brown.
  • Remove from heat; add whiskey, and return to heat. Cook 1 to 2 minutes over medium-high heat until whiskey evaporates. Stir in lemon juice.
  • Pour corn mixture over pork. Sprinkle with basil.

Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 1 g, Protein 32 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 3 g, TransFat 0 g

CREAM CORN PORK CHOPS



Cream Corn Pork Chops image

Pork chops baked on a bed of creamed corn. Note: When baking, check chops and stir after 1 hour; thereafter check every 1/2 hour until they are done. Total baking time will vary slightly, depending on the size of the pork chops.

Provided by MBILLE

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Yield 4

Number Of Ingredients 4

2 (15 ounce) cans creamed corn
4 pork chops
¼ tablespoon garlic powder
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread corn in the bottom of a 9x13 inch baking dish, then place pork chops on top of corn. Press the chops down into the corn. Cover dish with aluminum foil and bake in the preheated oven for 1 1/2 to 2 hours, or until internal temperature of pork has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 275.7 calories, Carbohydrate 44.1 g, Cholesterol 33.6 mg, Fat 7.2 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 2.4 g, Sodium 707.9 mg, Sugar 7.9 g

PORK CHOPS WITH CORN-BACON SLAW



Pork Chops with Corn-Bacon Slaw image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/2 cup buttermilk
1/4 cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons apple cider vinegar
1 clove garlic, grated
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
4 center-cut bone-in pork chops (1/2 to 3/4 inch thick; 2 pounds)
4 slices bacon
2 ears of corn, kernels removed
4 cups shredded coleslaw mix
1 cup cherry tomatoes, halved

Steps:

  • Preheat the broiler. Whisk the buttermilk, mayonnaise, parsley, vinegar, garlic, sugar, 1/4 teaspoon salt, and pepper to taste in a medium bowl. Prick the pork chops all over with a fork. Set on a rimmed baking sheet, season with salt and pepper and drizzle with half of the buttermilk dressing, turning to coat. Let marinate 15 minutes at room temperature.
  • Transfer the baking sheet to the broiler and broil until the pork is browned, 4 to 5 minutes per side. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 4 to 5 minutes per side. Remove to paper towels and let cool slightly; roughly chop. Add the corn to the drippings in the skillet and cook, stirring, until browned, about 3 minutes.
  • Combine the bacon, corn, coleslaw mix, tomatoes, 1/4 teaspoon salt, and pepper to taste in a large bowl. Toss with the remaining buttermilk dressing. Brush the pork chops with any juices from the baking sheet; serve with the slaw.

Nutrition Facts : Calories 491 calorie, Fat 31 grams, SaturatedFat 10 grams, Cholesterol 101 milligrams, Sodium 705 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 32 grams

GRILLED PORK WITH CHARRED CORN SLAW



Grilled Pork With Charred Corn Slaw image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/2 cup low-fat plain Greek yogurt
1/4 cup barbecue sauce
3 tablespoons fresh lime juice (from about 3 limes)
2 tablespoons extra-virgin olive oil, plus more for brushing
1 1/2 pounds pork tenderloin, trimmed of excess fat (about 2 small tenderloins)
Kosher salt and freshly ground pepper
2 ears corn, shucked
1 14-ounce bag shredded coleslaw mix
1 tablespoon white vinegar
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat a grill to medium high. Make the sauce: Whisk the yogurt, barbecue sauce and 1 tablespoon each lime juice and olive oil in a bowl. Reserve 1/4 cup of the sauce for the pork; set the rest aside.
  • Season the pork with 1/4 teaspoon each salt and pepper. Brush the grill grates with olive oil. Grill the pork, turning and brushing with the reserved 1/4 cup sauce, until marked on all sides and a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes. Transfer the pork to a cutting board and let rest 10 minutes.
  • When the pork is about halfway done, put the corn on the grill and cook, turning, until slightly charred, about 10 minutes. Let cool slightly, then cut the kernels off the cob. Toss with the coleslaw mix, vinegar, cilantro, the remaining 2 tablespoons lime juice and 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl.
  • Slice the pork and divide among plates. Serve with the slaw and the remaining sauce.

Nutrition Facts : Calories 403, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 97 milligrams, Sodium 740 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 39 grams

PORK MEDALLIONS WITH BACON-APPLE SLAW



Pork Medallions With Bacon-Apple Slaw image

Number Of Ingredients 12

1 pound pork tenderloin, cut into 1-inch-thick pieces
1 cup Kellog's® corn flake crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon vegetable oil
3 slices bacon, cut into 1-inch pieces
2 tablespoons honey
1 tablespoon cider vinegar
1/4 teaspoon caraway seeds
1 medium cooking apple, cored and chopped (about 1 1/4 cups)
1/4 cup chopped onion
4 cups packaged coleslaw mix

Steps:

  • 1. Place each piece of pork between two pieces of plastic wrap. Use flat side of meat mallet to lightly pound until 1/4-inch thick. In shallow dish combine KELLOGG'S CORN FLAKE Crumbs, salt and pepper. Press pork pieces into crumb mixture, lightly coating both sides.2. In very large nonstick skillet (12 inch) cook pork pieces in hot oil over medium heat for 4 minutes or until golden brown, turning once. Remove from skillet. Loosely cover with foil to keep warm.3. Use paper towel to carefully wipe crumbs out of skillet. In same skillet cook and stir bacon pieces until crisp. Remove bacon, reserving 1 tablespoon drippings in skillet. Discard remaining drippings. Drain bacon pieces on paper towels. Set aside.4. In small bowl stir together honey, vinegar and caraway seeds. Set aside.5. Add apple and onion to drippings in skillet. Cook and stir over medium heat about 3 minutes or until softened. Stir in honey mixture. Heat through. Toss with coleslaw mix and bacon pieces.6. Spoon coleslaw mixture onto serving platter. Top with pork pieces.

Nutrition Facts : Nutritional Facts Serves

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