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Playing Pork Chops with Herb Creamed Corn

If you have the time, brine the chops by dissolving 1/3 cup kosher salt and 1/3 cup sugar in 1 cup of water at a low boil. Add to 2 quarts ice water along with 2 bay leaves and 1 teaspoon black peppercorns. Add a few sprigs of dill and parsley to the brine bag and refrigerate overnight. Pat dry and bring chops to room temperature.


  • 1 tablespoon olive or canola oil
  • 4 to 6 bone-in pork chops about 1 1/2 inches thick
  • Salt and pepper
  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 to 6 ears fresh corn on the cob scraped from the cobs (1 ear per person) or 1 16-ounce bag frozen kernels, defrosted, about 3 cups
  • 1 cup diced baby potatoes, about 6
  • 1/2 cup finely chopped fresh herbs, parsley, dill and chives
  • 1/4 cup crème fraîche or sour cream


Serves: 4-6 servings


Heat oven to 325°F with a baking sheet positioned on center rack.  
Heat a cast-iron skillet or other heavy pan over medium-high heat with a turn of the pan of oil.  
Season chops with salt and pepper, and brown well on both sides and the edges of bone or any exposed fat. Transfer to baking sheet in oven to cook through, 5-6 minutes more. 
Add butter to the same pan and add onion and garlic; season with salt and pepper, and reduce heat a bit. Add potatoes and stir 5 minutes. 
Purée half of the corn. Add corn kernels to the pan and the purée, and cook to thicken up a bit; add herbs. Just before serving, add the crème fraiche.
Serve the chops on a plate topped with the creamed corn.