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Serves : 4

Creamed corn is an American classic. Cory Schreiber gives it a regional character by adding Oregon pork and bacon and wild mushrooms.  Fast Pork Recipes

How to Make It

Step 1    

Preheat the oven to 450°. In a large skillet, cook the bacon over moderate heat, stirring, until browned and crisp. Remove the bacon with a slotted spoon and pour off all but 1 teaspoon of the fat. Add the corn, chanterelles and onion to the skillet and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Add the Sauvignon Blanc and thyme and cook until the wine is completely evaporated. Add the cream, season with salt and pepper and simmer gently until thickened, about 2 minutes. Stir in the parsley and bacon, cover and keep warm.

Step 2    

In another large ovenproof skillet, heat the olive oil. 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. Transfer the skillet to the oven and bake for 5 minutes. Arrange the pork chops on a large plate, cover with foil and let stand for 5 minutes.

Step 3    

Reheat the corn if necessary, adding 1 or 2 tablespoons of water if it seems dry. Spoon the creamed corn onto plates, set a pork chop on top and serve.

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