Grandma Crockford's Corned Pork Chops

Let me start off this post by clarifying that this is actually my Grandma's recipe, not my mom's, who is also a Grandma (to ELEVEN!). What's amazing about this recipe is that when I was younger and I knew it was on the menu for that evening, I would actually cringe at the thought of having to eat it. And honestly, I have no idea why. In looking at the recipe list, why the cringe? Corn? Onions? Salt? All served over delicious homemade mashed potatoes? Um, sign me up! Plus, this recipe is so easy, I literally called my mom five times confirming that this was all there was to it. I was never lucky enough to meet my Grandma, but cooking this meal made me feel close to her. Corned Pork Chops is total comfort food and with Chicago anticipating it's first big snow fall of the season, I couldn't think of a better meal. I served it over my Yukon Gold Mashed Potatoes - look for that recipe soon. Enjoy!

Ingredients

4 bone-in thicker cut (2 inch) pork chops, seasoned with salt and pepper

1 TBSP olive oil

3 cans of corn and their juices

1 onion, chopped

Lawry’s seasoning

mashed potatoes

Preparation Instructions

A quick note, you can do this in a crock pot or a large oven-safe pan with a top.

Preheat oven to 300.

In a pan, heat a TBSP of olive oil. Brown both sides of the pork chops for 2 minutes per side. Add the onion to the pan and push around the onion to get them soft and golden. Next add the cans of corn. Finally add a few shakes of Lawry’s seasoning and freshly ground black pepper.

Place the top on the pan and bake in oven for 3 hours at 300.

Serve over mashed potatoes.


ps: this is being shared over at What I ate Wednesday!