Name: Pork Chops with Creamed Corn and Cherry Tomatoes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 onion, chopped; 2 tbsp (30 g) butter; 2 cups (300 g) blanched fresh corn kernels or frozen corn kernels, thawed; 1/4 cup (60 ml) 35% heavy cream; 1/2 cup (125 ml) milk; Salt and pepper; 4 pork chops, with or without the bone, about 3/4 inch (2 cm) thick; 3 tbsp (45 ml) olive oil; 2 cloves garlic, chopped; 1/4 cup (60 ml) white wine; 1 large zucchini, diced; 1 cup (175 g) cherry tomatoes, halved

Preparation

Creamed Corn
- In a saucepan over medium heat, soften the onion in the butter. Add the corn and continue cooking for 1 minute. Add the cream and simmer for about 2 minutes or until the corn is tender. Add the milk and, with a stick mixer, purée half the corn mixture. Continue cooking over medium-low heat, stirring a few times, for about 20 minutes or until the mixture becomes creamy. Season with salt and pepper.
Chops
- Meanwhile, in a large non-stick skillet over high heat, brown the chops in 2 tbsp of the oil for 3 to 4 minutes on each side, or until the desired doneness. Season with salt and pepper. Add the garlic and cook for 1 minute. Set aside on a warm plate. Deglaze with the wine and reduce by half. Pour over the chops.
- In the same skillet, brown the zucchini in the remaining olive oil (1 tbsp/15 ml). Add the tomatoes and continue cooking for about 3 minutes or until they soften. Season with salt and pepper. Return the chops and cooking juices to the skillet to warm through and coat with the sauce.
- Serve the chops with the vegetables and creamed corn.

Pork Chops with Creamed Corn and Cherry Tomatoes

Categories

Ingredients

Creamed Corn

Chops

Preparation

Creamed Corn

Chops

Personal Note