These baked pork chops in creamed corn have the perfect balance of sweet creamy corn and savory Italian herbs. There are only eight ingredients and seven steps in this version of a simple old-fashioned dish updated for today.
1Sprig Rosemary, Separated into Small Leaf Groupings
Preheat oven to 375°F/191°C.
In a medium sized bowl mix together the cream style corn and the thawed sweet corn kernels. Set aside for later.
Dry the pork chops completely and season both sides of the chops with the seasoned salt, fresh ground pepper, and Italian herb seasoning.
Heat the safflower oil in a medium frying pan over medium heat until the oil is shimmering. Add the seasoned pork chops two at a time to the skillet and fry them on each side until lightly browned, about 2 minutes per side. Transfer the browned chops to a plate. Repeat with the remaining two chops.
Spoon ⅔ of the corn mixture into a 13 x 9” baking dish. Layer the browned pork chops on top of the corn mixture and spoon the remaining corn mixture on top of the pork chops. Tuck sprigs of rosemary around the chops.
Cover the baking dish with aluminum foil and bake for 1 hour, or until the chops are tender and the creamed corn is hot and bubbling.
Remove the dish from the oven, garnish with additional fresh sprigs of rosemary. Serve & Enjoy!