Pork Chop And Corn Skillet
A hearty skillet dish featuring tender pork chops topped with flavorful chili sauce and dill pickles, complemented by sweet corn, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Brown the pork chops slowly and evenly in a hot skillet.
- Add hot water, salt, pepper, and thyme to the skillet.
- Cover and simmer for about 40 minutes.
- Remove the pork chops from the skillet.
- Add the corn to the skillet and sprinkle lightly with salt and pepper.
- Arrange the pork chops on top of the corn in the skillet.
- Crown each chop with a tablespoon of chili sauce and a dill pickle slice.
- Cover the skillet and continue cooking for about 10 minutes, until the corn is heated through.
Tips & Substitutions
For a more flavorful dish, consider marinating the pork chops in a mixture of chili sauce and thyme before cooking. If you don’t have chili sauce, barbecue sauce can be a great substitute. For added texture, toss in some diced bell peppers or onions with the corn. If you prefer a thicker sauce, you can mix in a cornstarch slurry during the last few minutes of cooking.
Serving Suggestions
Serve the pork chop and corn skillet with a side of mashed potatoes or a fresh salad for a balanced meal. This dish pairs beautifully with Pfister Salad for a refreshing contrast. For a heartier option, consider serving it alongside stuffed baby red potatoes for a satisfying family dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork chops and corn in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Cover and heat until warmed through, about 5-7 minutes. Alternatively, you can microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Chop And Corn Skillet contains roughly 309 calories, with 27g protein, 9g carbohydrates, and 18g fat. It is an excellent source of vitamin C (103% of the Daily Value), protein (55% of the Daily Value), and potassium (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1239mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn instead of canned. Just make sure to add it to the skillet a few minutes earlier to ensure it heats through properly. The cooking time may need slight adjustments to ensure everything is cooked evenly.
What can I serve with the pork chop and corn skillet?
This dish is versatile and can be served with various sides. Consider pairing it with a crisp green salad or roasted vegetables. If you want something heartier, mashed potatoes or rice would complement the flavors nicely.
Can I make this recipe ahead of time?
Yes, you can prepare the pork chops and sauce ahead of time. Simply cook the pork and sauce, allow it to cool, and store it in the fridge. When ready to serve, reheat the mixture and add the corn for a quick dinner option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).