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Corny Pork Chops

Total Time

Prep: 15 min. Bake: 40 min.


4 servings

My grandmother began making this recipe in the 1950s, and it remains a family favorite today. As simple as it seems, the corn dressing complements the pork beautifully.


  • 4 bone-in pork loin chops (3/4 to 1 inch thick and 7 ounces each)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 tablespoon canola oil
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 celery ribs, diced
  • 1 cup soft bread crumbs
  • 1/3 cup ketchup
  • 1 tablespoon chopped green onion


  1. Preheat oven to 325°. Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook chops in oil over medium heat 2-3 minutes on each side or until chops are lightly browned; drain.
  2. Combine corn, celery, bread crumbs, ketchup, onion, and remaining salt and pepper; place in a greased 11x7-in. baking dish. Top with chops.
  3. Cover and bake 40-45 minutes or until meat is tender.

Nutrition Facts

1 each: 367 calories, 13g fat (4g saturated fat), 86mg cholesterol, 1262mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 33g protein.

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