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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!
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I don’t know what I did wrong, but my sauce wasn’t thick, and the wine didn’t reduce. All we could taste was the white wine. Did I need to cook the wine with the onions longer before adding the cream and parmesan? And then should that entire corn sauce have cooked longer?
Hi Lesley,
Thanks for trying this dish and sharing your feedback, so sorry to hear you had some issues. Yes, it’s always a good idea to let the wine cook off for a bit and then add the cream and parmesan. To thicken the sauce, you can let it simmer a touch longer. I hope this helps!
Made this last night and it was delicious! Only modification we made was adding in some sun dried tomatoes.
Hey Brittany,
Wonderful! Thanks a bunch for making this recipe and your comment, so glad it turned out well for you!
Would canned corn work in this recipe ? No fresh corn available now but want to make this dish as we were served this at a dinner party and LOVED it. Would frozen be a better option?
Hey Nadine,
Totally, you could use canned or frozen corn here, either will work well for you!
Please let me know if you have any other questions!
This is the best “never done anything like that before” recipe I’ve ever tried! I did a “mis en place” before I began and the whole thing came together (after that) in 1/2 hrs. It was well worth the effort to get that level of layered flavor! I would suggest putting the corn/chop base atop either mashed potatoes, fluffy white long rice, or flat egg noodles. That sauce is just too good to miss! This is a winner!
Hey Dianne,
Awesome! I appreciate you making this recipe, so glad to hear it was a hit! Thanks for your comment!
Delicious!!!
Hi Hilary,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!
So delicious! Skipped the prosciutto as i didn’t have it, and even without, so so good!
Hey Evelyn! Thanks so much for trying out these pork chops! So glad you enjoyed this recipe! Have a lovely week! xT
So delicious! We loved it. My husband commented on the creative use of summer corn.
Thank you SO much for trying out the recipe! I am so glad you loved these pork chops! 🙂 xT
5 star for sure!!! My husband and I loved this dish!! I used vegetable broth instead of wine. We used fresh sweet MD corn and it really elevates this dish! I would have no problem making it in the winter with frozen or canned though! Iwill definitely make this again while fresh corn is still available!!
Thanks sooo much Jennifer! I’m so glad you and your family are enjoying this recipe! Have a great summer!! xT
Do you think I could make the corn portion & then freeze it to enjoy in the fall? I wouldn’t add the cream until I reheated it
Hi Barbara! You could definitely make this and freeze to enjoy at a later date! Let me know how it turns out! 🙂 xT
This has become part of our rotation for dinner – it’s very tasty! I usually use frozen corn (both because fresh isn’t always available and because I’m too lazy to scrape kernels), but it still tastes wonderful. I’ve been serving it over rice because there’s a lot of yummy sauce that I don’t want to waste.
Hey Tina,
Thanks so much:) Love to hear this recipe is always a hit, I appreciate you making it so often! Have a great weekend! xT
This is a keeper! Thank you! Two nights in a row – HBH recipes…
Hi Robin,
Wonderful! So glad to hear this dish turned out well for you, thanks for making it!