Pork Chops with Creamed Corn and Chanterelles

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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.

That's it — enjoy your meal!

Pork Chops with Creamed Corn and Chanterelles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions