This meal was a throwback to our childhoods--mine with the corn casserole and my fiance's with the country gravy. Ever since I found this corn casserole recipe months ago, I've been dying to make it to see if it tastes as delicious as the full fat version my family makes. So I finally caved and decided to make it and I thought the pork chops with country gravy would be a nice addition.
For the pork chops, the recipe was very simple and straightforward. I didn't make any changes except to alter the cooking time because my chops were very thinly sliced.
I also didn't make any changes to the corn casserole. However, if you decide to make this, make sure you pay attention to the can sizes you need. I had double the amount of cream style corn and almost ruined the whole thing.
As of today's post 64 people rated the pork chops on average a 5 out of 5! The corn casserole has an average rating of 4 out of 37 reviews.
I hope you enjoy this in your home as much as we did in ours!!!
Pork chop recipe by Lorrie Hulston Corvin, Cooking Light, June 2006
Easy Corn Casserole recipe by Peg Tantillo, Cooking Light, September 2007
PORK CHOPS WITH COUNTRY GRAVY
Yield: 4 servings (serving size: 1 chop and 1/2 cup gravy)
- 1/4 cup all-purpose flour (about 1 ounce)
- 3/4 teaspoon salt
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rubbed sage
- 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
- 1 tablespoon butter
- Cooking spray
- 1 1/2 cups 1% low-fat milk
PreparationLightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.
- Calories: 252 (34% from fat)
- Fat: 9.6g (sat 4.4g,mono 3.6g,poly 0.8g)
- Protein: 28.9g
- Carbohydrate: 10.6g
- Fiber: 0.3g
- Cholesterol: 83mg
- Iron: 1.5mg
- Sodium: 584mg
- Calcium: 142mg
EASY CORN CASSEROLE
Yield: 8 servings
- 1/4 cup egg substitute
- 1/4 cup butter, melted
- 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
- 1 (8 3/4-ounce) can no-salt-added cream-style corn
- 1 (8 1/2-ounce) package corn muffin mix
- 1 (8-ounce) carton plain fat-free yogurt
- Cooking spray
PreparationPreheat oven to 350°.
Combine first 6 ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 45 minutes or until set.
- Calories: 238 (35% from fat)
- Fat: 9.2g (sat 4.8g,mono 3g,poly 0.6g)
- Protein: 4.9g
- Carbohydrate: 35.2g
- Fiber: 1.5g
- Cholesterol: 16mg
- Iron: 1.3mg
- Sodium: 327mg
- Calcium: 43mg