Pork chops are one of those foods that appeal to cooks for a number of reasons, Besides being quite tasty and easy to prepare, they are very versatile. Pork chops can prepared in a number of ways, including baked, fried, grilled and breaded.

They also are very budget-friendly. Like chicken, pork is cheaper than beef. Typically, a pig is ready for butcher after eight to nine months, while it’s more like 18 months for a cow. And a litter of pigs can be from 10 to 14, while a cow usually has only one calf. The only real pricey pork is bacon, which generally comes from older pigs.

Hence, pork chops have been a popular choice for many years, especially for families looking for a quick, tasty and inexpensive meal.

Pork chops were popular at our house when I was a kid. Mom usually fried our pork chops, and I can still remember the milk gravy she used to make out of the drippings. Yummy!

We often had whole-kernel corn with our pork chop dinners along with mashed potatoes. If that wasn’t a comfort-food meal, nothing was.

The other night, I made a variation of our old standby. I created a cream-style corn dish in the drippings of the pork chops and substituted baked potatoes for the mashed.

I think Mom would have approved.

Pork Chops in Creamed-Style Corn
4 pork chops
4 ears corn, husked
1 tablespoon sugar
1 tablespoon all-purpose flour
Salt and freshly ground black pepper
½ cup heavy cream or half-and-half
¼ cup cold water
1 tablespoon bacon grease
1 tablespoon butter
In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife.
Whisk together sugar, flour and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
In a large skillet over medium heat, heat bacon grease. Add pork chops and brown slightly. Remove chops from pan.
Add corn mixture to pan and turn heat down to medium-low, stirring until it becomes creamy, about 20 minutes. Add the butter.
Return pork chops to pan and cook for about 5 to 10 minutes. Serve with potatoes and vegetable.