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A silver dish with handles containing creamed corn and a large grilled pork chop with spicy pecans on top served with a square plate of kale salad on the side.

Pork Chop with Creamed Corn

kale slaw, spicy pecans, green onion

STARS

If you’re in the mood for a homey Southern supper, you’ve come to the right place. We recommend starting with a premium pork chop and serving it with that quintessentially American side dish, creamed corn. Hardly the old-fashioned mush Grandma used to serve, this side is spiked with a pinch of jalapeno—perfect for topping with spiced pecan bacon crumble and tangy kale slaw.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  60 hours
Active Time:  30 minutes
Ingredients

Pecan Bacon Crumble 

  • 1 teaspoon brown sugar
  • 1 teaspoon granulated sugar 
  • ¼ teaspoon cinnamon 
  • Pinches cayenne pepper
  • 1 pinch salt, to taste 
  • Pepper, to taste
  • 3 tablespoons pecan halves
  • 1 egg white
  • 6 pieces bacon, chopped 

Grilled Pork Chops 

  • 4 8-ounce bone-in pork chops
  • 1 tsp salt 
  • 1 pinch pepper

Jalapeño Creamed Corn

  • 1½ cups store-bought bechamel sauce
  • 2¼ cups white corn kernels
  • ½ jalapeño, diced 
  • ½ yellow onion, diced 
  • 1 celery stalk, diced
  • 2 teaspoons sugar
  • 1 teaspoon thyme
  • ¾ teaspoon salt, to taste 
  • Pepper, to taste
  • 2 green onions, minced 

Kale Slaw

  • ½ red onion, julienned
  • 1 jalapeño, diced
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt, to taste 
  • 1 pinch pepper, to taste 
  • 1 tablespoon olive oil
  • 3 cups kale, chiffonade

Toppings

  • 1 green onion, minced 
Directions
1
Preheat the oven to 320℉. Spray a baking sheet with cooking spray.
2
Combine the brown sugar, white sugar, cinnamon, cayenne, salt, and pepper in a bowl. In a separate bowl, mix together the pecans and egg whites. Coat the pecans with the spice mixture. Spread the pecans on the prepared baking sheet. Roast for 15-20 minutes, stirring every few minutes to avoid burning. Set aside to cool. 
3
Turn the oven up to 350℉. Spread the bacon out on a baking sheet. Roast for 10-15 minutes or until crispy. Drain off fat and cool the bacon bits. Once cool, toss with glazed pecans and a pinch each of cayenne and black pepper. 
4
Turn the oven up to 375℉. Season the pork chops with salt, pepper, and oil. Grill marks can be made on the pork chop by cooking on a hot grill for 2-3 minutes per side (optional). Then roast on a baking sheet until the internal temperature reaches 150℉, 17-20 minutes. 
5
To make the creamed corn, heat the bechamel in a skillet until it begins to boil, stirring until smooth. Then add the corn, jalapeño, onion, celery, sugar, thyme, salt, and pepper. Simmer for 15-20 minutes. Let cool slightly, then add green onions. 
6
Place the kale in a bowl and add the sliced onion and diced jalapeño. Separately combine the red wine vinegar, salt, pepper, and olive oil. Add the dressing to the vegetables and mix.
7
Serve the pork on a bed of jalapeño creamed corn, topped with green onions, pecan bacon crumble and kale slaw on the side. 

Pork Chop with Creamed Corn

kale slaw, spicy pecans, green onion

STARS

If you’re in the mood for a homey Southern supper, you’ve come to the right place. We recommend starting with a premium pork chop and serving it with that quintessentially American side dish, creamed corn. Hardly the old-fashioned mush Grandma used to serve, this side is spiked with a pinch of jalapeno—perfect for topping with spiced pecan bacon crumble and tangy kale slaw.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  60 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Pecan Bacon Crumble 

  • 1 teaspoon brown sugar
  • 1 teaspoon granulated sugar 
  • ¼ teaspoon cinnamon 
  • Pinches cayenne pepper
  • 1 pinch salt, to taste 
  • Pepper, to taste
  • 3 tablespoons pecan halves
  • 1 egg white
  • 6 pieces bacon, chopped 

Grilled Pork Chops 

  • 4 8-ounce bone-in pork chops
  • 1 tsp salt 
  • 1 pinch pepper

Jalapeño Creamed Corn

  • 1½ cups store-bought bechamel sauce
  • 2¼ cups white corn kernels
  • ½ jalapeño, diced 
  • ½ yellow onion, diced 
  • 1 celery stalk, diced
  • 2 teaspoons sugar
  • 1 teaspoon thyme
  • ¾ teaspoon salt, to taste 
  • Pepper, to taste
  • 2 green onions, minced 

Kale Slaw

  • ½ red onion, julienned
  • 1 jalapeño, diced
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt, to taste 
  • 1 pinch pepper, to taste 
  • 1 tablespoon olive oil
  • 3 cups kale, chiffonade

Toppings

  • 1 green onion, minced 

Directions

1
Preheat the oven to 320℉. Spray a baking sheet with cooking spray.
2
Combine the brown sugar, white sugar, cinnamon, cayenne, salt, and pepper in a bowl. In a separate bowl, mix together the pecans and egg whites. Coat the pecans with the spice mixture. Spread the pecans on the prepared baking sheet. Roast for 15-20 minutes, stirring every few minutes to avoid burning. Set aside to cool. 
3
Turn the oven up to 350℉. Spread the bacon out on a baking sheet. Roast for 10-15 minutes or until crispy. Drain off fat and cool the bacon bits. Once cool, toss with glazed pecans and a pinch each of cayenne and black pepper. 
4
Turn the oven up to 375℉. Season the pork chops with salt, pepper, and oil. Grill marks can be made on the pork chop by cooking on a hot grill for 2-3 minutes per side (optional). Then roast on a baking sheet until the internal temperature reaches 150℉, 17-20 minutes. 
5
To make the creamed corn, heat the bechamel in a skillet until it begins to boil, stirring until smooth. Then add the corn, jalapeño, onion, celery, sugar, thyme, salt, and pepper. Simmer for 15-20 minutes. Let cool slightly, then add green onions. 
6
Place the kale in a bowl and add the sliced onion and diced jalapeño. Separately combine the red wine vinegar, salt, pepper, and olive oil. Add the dressing to the vegetables and mix.
7
Serve the pork on a bed of jalapeño creamed corn, topped with green onions, pecan bacon crumble and kale slaw on the side.