Pork Chops with Creamed Corn and Green Beans
In the UK: Pork Chops with Creamed Sweetcorn and Green Beans
- 22 mintotal time
- $2.75£2.26a serving
- 536606calories
- 38 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Golden paprika-rubbed pork chops with sweet, creamy pan-cooked corn and garlicky green beans.
Ingredients
Serves 4.
- 1.25 lb boneless pork chops, 4 boneless chops, about 2 cm (¾ inch) thick
- 2¾ cups frozen corn
- ½ cup heavy cream
- 2 tbsp butter
- 11 oz green beans, trimmed
- 1 garlic clove, finely grated
- ¼ bunch green onions, finely sliced
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp sugar
- 1 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: milk. Always read the labels if you cook for someone with an allergy.
Method
- Pat the pork chops dry and rub with the smoked paprika, dried thyme, a good pinch of salt and black pepper. Wash your hands after handling the raw meat.
- Heat the vegetable oil in a large frying pan on medium-high heat and, using tongs, cook the chops for 3–4 minutes each side, until golden and the centre reaches 145°F; for pregnant people, cook until no pink remains (160°F). Using clean tongs, lift onto a plate to rest.
- Meanwhile, cook the green beans in a pan of boiling salted water for 4 minutes, drain and toss with half the butter and the garlic.
- Lower the heat under the frying pan to medium, add the rest of the butter and the corn and cook for 3–4 minutes. Stir in the cream and sugar and simmer for 2–3 minutes until thick, crushing some of the kernels with the back of a spoon. Season and stir in the green onions.
- Serve the chops with the creamy kernels and the beans, with the resting juices poured over.
Leftovers: Keeps in the fridge for 2 days; reheat until piping hot.
Ingredients
Serves 4.
- 600 g pork loin steaks, 4 boneless chops, about 2 cm (¾ inch) thick
- 400 g frozen sweetcorn
- 125 ml double cream
- 30 g butter
- 300 g green beans, trimmed
- 1 garlic clove, finely grated
- ¼ bunch spring onions, finely sliced
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp sugar
- 1 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: milk. Always read the labels if you cook for someone with an allergy.
Method
- Pat the pork steaks dry and rub with the smoked paprika, dried thyme, a good pinch of salt and black pepper. Wash your hands after handling the raw meat.
- Heat the vegetable oil in a large frying pan on medium-high heat and, using tongs, cook the chops for 3–4 minutes each side, until golden and the centre reaches 63°C; for pregnant people, cook until no pink remains (71°C). Using clean tongs, lift onto a plate to rest.
- Meanwhile, cook the green beans in a pan of boiling salted water for 4 minutes, drain and toss with half the butter and the garlic.
- Lower the heat under the frying pan to medium, add the rest of the butter and the sweetcorn and cook for 3–4 minutes. Stir in the cream and sugar and simmer for 2–3 minutes until thick, crushing some of the kernels with the back of a spoon. Season and stir in the spring onions.
- Serve the chops with the creamy kernels and the beans, with the resting juices poured over.
Leftovers: Keeps in the fridge for 2 days; reheat until piping hot.
Nutrition per serving
| Calories | 536 |
|---|---|
| Protein | 38 g |
| Carbohydrate | 28 g |
| Fat | 32 g |
| Fiber | 4 g |
| Sodium | 137 mg |
| Calories | 606 |
|---|---|
| Protein | 38 g |
| Carbohydrate | 12 g |
| Fat | 46 g |
| Fibre | 5 g |
| Sodium | 131 mg |
Worked out from the ingredients, 374 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.75 a serving in the US (range $2.10–$3.65) and £2.26 in the UK (range £1.73–£2.99). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
Build a week around this recipe
Tell us who's eating and your budget. This recipe goes into your week with dinners picked to fit your budget, one list by aisle and its estimated total, and you see the week before you pay.
Build my week
