Imagine waking up to the tantalizing aroma of sweet, fluffy pancakes paired with savory, caramelized pork chops—it's a breakfast dream come true! Our Cream Corn Pancakes with Brown Sugar Pork Chops is not just a meal; it’s an experience that will elevate your brunch game to new heights. In just 35 minutes, you can delight your taste buds with this irresistible combination of flavors that blends the sweetness of corn and brown sugar with the hearty satisfaction of perfectly cooked pork. Ready to impress your family and friends? Dive into this recipe and discover how easy it is to create a dish that will have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cornmeal
- 1 cup milk
- 1/2 cup cream corn
- 2 eggs
- 1 teaspoon baking powder
- Salt to taste
- 4 pork chops
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine cornmeal, milk, cream corn, eggs, baking powder, and a pinch of salt. Whisk ingredients thoroughly until a smooth batter forms, ensuring no lumps remain.
- Allow pancake batter to rest for 5-7 minutes at room temperature to let ingredients blend and cornmeal soften.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of olive oil or butter.
- Pour approximately 1/4 cup of batter for each pancake, spreading gently to create uniform circular shapes. Cook for 2-3 minutes until small bubbles form on the surface.
- Flip pancakes carefully and cook the opposite side for an additional 1-2 minutes until golden brown. Set cooked pancakes aside and keep warm.
- For pork chops, pat meat dry with paper towels to ensure proper seasoning and browning.
- Sprinkle brown sugar evenly over both sides of pork chops, pressing gently to help sugar adhere to the meat.
- Heat olive oil in a separate skillet over medium-high heat. Cook pork chops for 4-5 minutes per side, or until internal temperature reaches 145°F (63°C).
- Let pork chops rest for 3-4 minutes after cooking to retain juices and ensure tenderness.
- Plate corn pancakes and top with brown sugar pork chops. Optional: Garnish with fresh herbs or a drizzle of maple syrup.
Tips
- Let the Batter Rest: Allowing the pancake batter to rest for 5-7 minutes is crucial for achieving a light and fluffy texture. This gives the cornmeal time to soften and absorb the liquids.
- Perfect Pancake Flip: When flipping your pancakes, wait until small bubbles form on the surface before turning them over. This ensures they are cooked through and won’t fall apart.
- Brown Sugar Magic: For the pork chops, pressing the brown sugar into the meat not only enhances the flavor but also creates a delicious caramelized crust when cooked.
- Temperature Check: Use a meat thermometer to check the internal temperature of the pork chops. Aim for 145°F (63°C) for perfectly juicy and tender meat.
- Resting Time: Don’t skip the resting step for your pork chops! Letting them rest for a few minutes allows the juices to redistribute, resulting in a more flavorful bite.
- Garnish for Flair: Elevate your dish by garnishing with fresh herbs or a drizzle of maple syrup for an extra touch of sweetness that complements the savory pork.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
