Pork Chops with Creamed Corn and Chanterelles Recipe

Name: Pork Chops with Creamed Corn and Chanterelles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices of bacon, sliced crosswise 1/4 inch thick; 2 cups fresh corn kernels (from 4 ears); 1/4 pound chanterelles or other wild mushrooms, thickly sliced; 1 small onion, finely diced; 1/4 cup Sauvignon Blanc; 1 teaspoon finely chopped thyme; 1/2 cup heavy cream; Salt and freshly ground pepper; 1 teaspoon finely chopped flat-leaf parsley; 1 tablespoon olive oil; Four 1-inch-thich center-cut loin pork chops (8 ounces each)

Servings: persons

2 slices of bacon, sliced crosswise 1/4 inch thick
2 cups fresh corn kernels (from 4 ears)
1/4 pound chanterelles or other wild mushrooms, thickly sliced
1 small onion, finely diced
1/4 cup Sauvignon Blanc
1 teaspoon finely chopped thyme
1/2 cup heavy cream
Salt and freshly ground pepper
1 teaspoon finely chopped flat-leaf parsley
1 tablespoon olive oil
Four 1-inch-thich center-cut loin pork chops (8 ounces each)

1
Preheat the oven to 450.
2
In a large skillet, cook the bacon over moderate heat, stirring, until browned and crisp.
3
Remove the bacon with a slotted spoon and pour off all but 1 teaspoon of the fat.
4
Add the corn, chanterelles and onion to the skillet and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
5
Add the Sauvignon Blanc and thyme and cook until the wine is completely evaporated.
6
Add the cream, season with salt and pepper and simmer gently until thickened, about 2 minutes.
7
Stir in the parsley and bacon, cover and keep warm.
8
In another large ovenproof skillet, heat the olive oil.
9
Season the pork chops with salt and pepper, add them to the skillet and cook over moderately high heat until browned, about 2 minutes per side.
10
Transfer the skillet to the oven and bake for 5 minutes.
11
Arrange the pork chops on a large plate, cover with foil and let stand for 5 minutes.
12
Reheat the corn if necessary, adding 1 or 2 tablespoons of water if it seems dry.
13
Spoon the creamed corn onto plates, set a pork chop on top and serve.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 slices of bacon, sliced crosswise 1/4 inch thick, 2 cups fresh corn kernels (from 4 ears), 1/4 pound chanterelles or other wild mushrooms, thickly sliced, 1 small onion, finely diced, and more.

Yes, Pork Chops with Creamed Corn and Chanterelles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Chops with Creamed Corn and Chanterelles

How did you like this recipe?

Frequently Asked Questions