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Garlic Butter Creamed Corn Pork Chops. Pan-fried pork chops in a garlicky creamed corn sauce that’s truly delicious. Made with bone-in pork chops, fresh corn, herbs, and parmesan cheese, these creamed corn pork chops are topped with crispy prosciutto and fresh herbs. This dish is totally delicious. Especially with a great summery house salad and warm bread on the side to soak up all that creamy corn sauce. It’s a quintessential summer dinner that everyone will love!
Assuming you like pork chops, I don’t know if there’s a better summer dinner. I know chicken is always popular, but after so many years of nonstop chicken recipes, I’m having fun cooking with different meats this summer. We’ve made lots of yummy steak dishes, and today, we have pork chops, which I’m shockingly becoming obsessed with.
I really love this dish. A good butter-fried pork chop is the perfect pairing for a creamed corn sauce. It’s such a summer recipe!
My mom inspired this recipe. She’s funny about her food. You wouldn’t expect her to enjoy pork chops, but she ate them growing up and always loves when I present a pork chop dinner.
I mentioned this idea to her, and immediately, the dish moved to the top of my list of dishes to make for the week. I kind of knew the second I mentioned it to her that she’d love this one.
But I was nervous to test this recipe. In the end, I was SO HAPPY with how it came together. I based the recipe on my creamed corn chicken, a family favorite. But honestly, we think the pork variation is even better!
These are the details
Step 1: get the prosciutto crispy
Start with some butter and the prosciutto. Once the prosciutto is crispy, remove it from the pan.
I like to add a bit of fat when crisping up prosciutto to help it cook evenly.
Step 2: season the pork chops
Rub each pork chop with salt, pepper, and then flour.
Now add the chops to the skillet with butter and pan-fry them. Use the butter in the pan to baste the chops and ensure they are mostly cooked throughout.
Step 3: make the creamed corn
Next, add one last pat of butter, the chopped onion, garlic, thyme, and chili flakes. Let the mixture become fragrant, then add in the corn and cook until it’s deeply golden.
Add the cream and parmesan, then simmer to combine the sauce. Slide the pork into the skillet and let it cook for a few minutes to warm throughout.
Step 4: serve
Serve the pork topped with creamed corn and prosciutto. I love to add fresh basil too. This is so delicious!
I really could not love this skillet dinner more. It’s simple yet so full of flavors that almost everyone enjoys. Make a side salad and add some bread to mop up the extra sauce. You’ll have the perfect summer dinner made in under an hour.
It’s one of those recipes that you’ll crave time and time again. Plus, the sauce kind of just melts in your mouth. YUM!
Looking for other simple skillet recipes? Here are a few ideas:
Skillet Creamed Street Corn Chicken
One Skillet Chicken Tzatziki and Orzo
Skillet Chicken Tinga Enchiladas
20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes
Skillet Cheesy Pepperoni Pizza Chicken
One Skillet Cheesy Cuban Chicken Rice Bake
Lastly, if you make this Garlic Butter Creamed Corn Pork Chops, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram.
Garlic Butter Creamed Corn Pork Chops
Servings: 4
Calories Per Serving: 476 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 4 tablespoons salted butter
- 4 ounces prosciutto
- 4 bone-in pork chops, about 1 inch thick
- 1 tablespoon fresh chopped thyme
- salt and black pepper
- 1/4 cup all-purpose flour
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- chili flakes
- 4 ears corn, kernels removed from cob
- 3/4 cup dry white wine
- 2/3 cup heavy cream
- 1/2 cup grated parmesan
- fresh basil
Instructions
- 1. Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet and place on a plate. 2. Season the pork chops all over with salt and black pepper, then rub with flour on both sides. 3. Melt 1 tablespoon of the butter over medium-high heat. Add the pork chops and cook until browned on the outside, 2 to 3 minutes per side. Add another tablespoon of butter and the thyme, tilting the pan to swirl the butter around the chops. Continue cooking, spooning the butter over the chops, until the pork is cooked through, about 5 minutes. Transfer the pork to the plate with the prosciutto. 4. Add the remaining 1 tablespoon of butter, the onion, garlic, and chili flakes. Cook 5 minutes, then add the corn and cook until the corn is golden. 5. Reduce the heat to medium-low and pour in the wine. Stir in the cream and parmesan. Add the pork and cook another few minutes until warmed through. Remove from the heat and top with prosciutto.6. Serve the pork with the cream corn sauce, prosciutto, and lots of fresh basil. Enjoy!
This post was originally published on July 10, 2024
The moment I saw this on your stories I was SOLD. Finally got it on the menu and made it tonight. SUPURB!!! Perfection. Thank you!!
Hi Danielle,
Thank you so much!! Love to hear that this dish turned out nicely for you, I appreciate you making it! xT
Wow wow wow!!!!!! This was insanely delicious!!! My husband made a comment after every single bite! We loved it so much. The flavors really come together beautifully. Thanks again for another home run!!
Hey Marisa,
Love to hear this! Thanks for trying this recipe and your comment! Have the best weekend:) x
Made this for dinner, it was super delicious and will definitely be making it again soon. Great recipe 🙂
Hey Colleen,
Happy Friday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out well for you! xT
I made this tonight and it was amazing! I was nervous the pork chops may be tough but they were so tender! I used Neiman Ranch bone in pork chops. I also used 5 ears of fresh corn but next time I will use 7-8 ears and keep the wine and cream measurements the same just because we like it a bit thicker. I also reduced the wine down before adding the cream. This is a dinner we can’t wait to have again!
Hey Chelsea,
Wonderful! Thanks so much for your comment, love to hear that this recipe turned out nicely for you, I appreciate you giving it a try! x
This was delicious! I used boneless, skinless porkchops because that’s what I had on hand, and it turned out great. My family loved it, including a picky teen! Definitely adding it to our favorites!
Hey Shana,
Awesome! Thanks so much for trying this recipe and your comment! Love to hear it was enjoyed! Xx
This is a unique combination of flavors that really work! We grilled the pork chops and added them to the corn. We will definitely make again.
Hey Kim,
Awesome! Thanks so much for trying this recipe and your comment! Love to hear it was enjoyed! Xx
Turned out delicious! Made our chops 2 at a time as to not crowd the pan, after getting those cooked it came together fast! Love having this new way to use sweet corn!
Hey Melanie,
Awesome! Thanks so much for trying this recipe and your comment! Love to hear it was enjoyed! Xx
Great recipe! I did makin instant pot due to schedule issues and the sauce was amazing! I made angel hair pasta to put it on top! Will make again. Thank-you!!
Hey Robbie,
Happy Sunday! I am thrilled to hear that you enjoyed this recipe, thank you so much for making it! xT
Congratulations on your new cook book coming out.your success is truly amazing and a wonderful inspiration to young woman. I’m posting this on the recipe portion not in the Sunday because I’m glad you deleted the disgraceful comments. People have nothing bey to do with their time. Thx D
Thanks so much for your kind message, Debbie:) I truly appreciate you being here and your support! Have the best weekend! xT
excited to see you making pork chops! 🙂
Thanks so much, Karen!!
Can you substitute the heavy cream? Non dairy
Hi Cheryl,
Sure, that will work nicely for you! I hope you love this recipe, let me know if you give it a try! xT
I was hoping for a suggestion
Sorry about that–coconut cream would be a great option!
Where is the 4th tablespoon of butter used? Thanks!
Could you sub frozen corn?
Hey Melissa,
Sure, that would work nicely for you! I hope you love this recipe, let me know if you give it a try! xT
I don’t eat pork. What would be a good alternative? Thank you
I used boneless skinless chicken breasts, and it was great! You can wait for T.’s response, but that’s my reco if you can eat chicken.
Thanks so much Karolina!
Hey Isabelle,
I would recommend using this recipe:
https://fett-weg.today/creamed-corn-chicken/%3C/a%3E%3Cbr /> I hope this helps, please let me know if you have any other questions! xT
This looks amazing and I love the Skillet Creamed Corn Chicken so I already know this will be so good! Thanks for sharing!!
Thanks so much, Lisa! I hope you love this dish, let me know if you give it a try! xT