Pork Chops with Corn Dressing
Elevate your dinner table with this rustic and flavor-packed recipe for Pork Chops with Corn Dressing, a comforting dish that's as hearty as it is delicious. Juicy, golden-brown pork chops are perfectly seared and then baked alongside a savory corn dressing made with crumbled cornbread, sautéed onions, celery, and sweet corn. Infused with aromatic thyme, sage, and a touch of fresh parsley, this dish combines wholesome flavors and a satisfying texture. The one-skillet cooking method simplifies clean-up, while the combination of tender meat and a side of warm, moist dressing makes it ideal for cozy family dinners or special occasions. Ready in just under an hour, this recipe guarantees a balanced, flavorful meal that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 4 pieces pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely diced
- 2 cloves garlic cloves, minced
- 3 cups cornbread, crumbled
- 1 cup frozen corn, thawed
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 0.5 teaspoon dried sage
Instructions
Season the pork chops on both sides with salt and black pepper. Set aside to allow the seasonings to absorb.
Preheat the oven to 375°F (190°C).
Heat a large oven-safe skillet over medium-high heat and add the olive oil.
Sear the pork chops on both sides until golden brown, about 2-3 minutes per side. Remove them from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter.
Add the chopped onion and celery to the skillet and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the crumbled cornbread and thawed corn. Mix well to combine.
Pour in the chicken broth, stirring to moisten the mixture. The dressing should be slightly moist but not overly soggy. Adjust the amount of broth if needed.
Season with dried thyme, dried sage, and half of the chopped parsley. Stir well to evenly distribute the spices.
Push the dressing mixture to one side of the skillet and return the seared pork chops to the other side.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
Carefully remove the skillet from the oven and let it rest for 5 minutes. Garnish with the remaining chopped parsley before serving.
Serve the pork chops alongside the corn dressing and enjoy a flavorful, hearty meal.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 14.1 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 127 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 768 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
