Pork Chops with Corn Dressing

Thick butterfly pork chops get browned in a skillet, then topped with a corn and bread crumb dressing and baked until tender. The pan drippings become a cream of mushroom gravy at the end, tying the whole dish together.

The corn dressing is built from soft bread crumbs, canned corn, green pepper, onion, egg, and a splash of Worcestershire sauce. It bakes right on top of each chop, absorbing the pork juices as they cook and developing a golden, savory crust on the surface.

Browning the chops first is what builds the fond in the bottom of the pan. Those caramelized bits dissolve into the water during baking and eventually become the base of your gravy. A little water on the bottom also creates steam that keeps the thick chops from drying out during the hour-long bake.

The cream of mushroom soup stirred into the pan drippings at the end with a splash of milk makes a quick, rich gravy without having to build a roux from scratch.

Kitchen Tips

• Use thick-cut butterfly chops, at least an inch. Thin chops dry out long before the dressing finishes cooking.
• Don’t pack the dressing too tight on top of the chops. A loose pile bakes more evenly and gets crispier on the edges.
• Check the water level halfway through baking. If the pan goes dry, the drippings burn and your gravy is gone.

Variations

• Cornbread dressing: Swap the soft bread crumbs for crumbled cornbread for a more Southern take.
• Smoked chops: Use smoked pork chops and skip the browning step. The smoke flavor carries through the dressing beautifully.
• Cheese topping: Sprinkle shredded cheddar over the dressing in the last 10 minutes for a melted cheese crust.