20 to 25 minutes
4 (1/2 inch thick) Bone-in pork loin chops
4 ears H-E-B intensly sweet corn
1/2 slices Bacon cut in half
1/4 cup Diced sweet onions
1 Tbsp. butter
Season pork chops with steak seasoning on both sides and set aside.
Cut corn kernels away from cob and hold in a bowl.
Heat a non-stick skillet over medium heat. Cook bacon and onions until they begin to brown. Once they are starting to crisp, add corn and reduce heat to medium low and stir occasionally.
While corn simmers, cook pork chops in a large grill skillet or on an outdoor grill for 6 to 8 minutes on both sides. Remove and cover with foil and set aside.
Follow microwave instructions for asparagus and serve with corn and pork chops
No Nutritional Information Available
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