• 6 Bone-In Pork Chops
  • 2 Tbsp. paprika
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 tsp. ground black pepper
  • 1 tsp cayenne pepper
  • 2 Tbsp. salt
  • 2 Tbsp. grapeseed oil
  • 1 Tbsp. fresh rosemary leaves
  • 4 cups frozen corn (use fresh if in season)
  • 4 slices bacon, diced
  • 1 Tbsp. butter
  • 1 yellow onion, diced
  • 1/2 cup cream
  • 2 teaspoon sugar
  • salt and pepper to taste



Pork Chops

Meal Course:


Dish Type:



Creamed Corn

  1. In a medium sauce pot on medium heat, render bacon until crispy, then remove with slotted spoon onto a paper towel-lined plate. Reserve bacon fat in pan.
  2. Add yellow onion to bacon fat and cook until translucent, approximately 5 minutes.
  3. Add remaining ingredients, bring to a simmer and cook until cream is thickened and corn is warmed through.

Bone-In Pork Chops

  1. Pre-heat oven to 350° F.
  2. Combine paprika, garlic powder, onion powder, black pepper, cayenne and salt and mix thoroughly to combine.
  3. Coat pork chops evenly with this blackening seasoning on both sides.
  4. In a heavy bottomed sauté pan, heat grape seed oil over high heat. Add pork chops and cook for approximately 4 minutes. Flip and place in pre-heated oven.
  5. Cook for 8-10 minutes or until the internal temperature reaches 145°F. Add rosemary to the pan and allow to warm briefly. The residual heat from the pan will crisp the rosemary leaves. Use a spoon to baste the pork chops with the rosemary oil.