Thick Cut Pork Chop with Creamed Corn and Spinach is more than just a meal; it’s a comforting feast that evokes memories of home-cooked dinners shared with family and friends. Thick, juicy pork chops seared to perfection, paired with creamy corn and spinach, create a rich, satisfying dish that is perfect for any occasion. I first made this recipe on a crisp autumn evening, and the combination of flavors and textures instantly became a favorite in our household. Whether you’re planning a cozy weeknight dinner or a festive Sunday brunch, this dish will certainly make your table feel warm and inviting.
Why this dish deserves a spot on your table
This recipe shines for many reasons. First of all, it’s incredibly easy to make, meaning it won’t take much time out of your busy schedule. It’s also budget-friendly, using accessible ingredients you might already have in your pantry. Plus, hearty pork chops paired with creamed corn and spinach bring nutrition to the table, making it as wholesome as it is delicious.
This meal is perfect for special occasions, yet simple enough for a weeknight family dinner. Want your kids to eat their veggies? The creamy texture of the corn and spinach makes it appealing to even the pickiest of eaters.
"This thick cut pork chop dish was a hit at our family gathering! The flavors harmonized beautifully, and I can’t wait to make it again!" – Sarah J.
Cooking Thick Cut Pork Chop with Creamed Corn and Spinach: Here’s How!
For a delightful meal, you will be following a straightforward approach that consists of searing, boiling, and warming. You’ll love how the aromas waft through your kitchen as the pork chops sizzle away. The key steps include perfectly cooking the pork chops, mashing creamy potatoes, and warming your delicious sides of creamed corn and spinach. It’s a meal that brings comfort and satisfaction to your table without overwhelming you in preparation time.
Gather these ingredients
Here’s what you’ll need to whip up this scrumptious dish:
- 4 thick cut pork chops
- 2 cups creamed corn
- 2 cups creamed spinach
- 2 pounds red skin potatoes
- 1/2 cup butter
- 1/2 cup milk
- Salt and pepper to taste
Note: Feel free to use frozen creamed corn and spinach for added convenience, and you can substitute with other potato varieties if needed.
