Creamy Cheesy Corn Baked Pork Chops Casserole

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 pork chops (boneless or bone-in), 1-inch thick (about 6–7 oz each)
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/4 cups whole milk
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 2 tbsp honey
• 3 cups corn kernels (frozen, thawed) or 2 (15 oz) cans corn, drained
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp chopped green onions (optional)

Do This

• 1) Heat oven to 400°F. Lightly butter a 9×13-inch baking dish.
• 2) Season pork chops with 1 tsp salt, pepper, and smoked paprika.
• 3) Sear chops in oil in a hot skillet, 2 minutes per side; transfer to a plate.
• 4) In the same skillet, cook butter, onion, and garlic; whisk in flour, then milk to thicken.
• 5) Stir in cream cheese, sour cream, honey, corn, and most of the cheese; spread in baking dish.
• 6) Nestle chops into the corn mixture, top with remaining cheese, and bake 22–28 minutes to 145°F internal.
• 7) Rest 5 minutes, sprinkle with green onions, and serve.

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Why You’ll Love This Recipe

• Comfort-food flavor: Creamy corn and melted cheese turn simple pork chops into a cozy casserole-style dinner.
• Sweet-and-savory balance: A touch of honey makes the corn taste extra sweet without turning the dish sugary.
• Weeknight friendly: One skillet plus one baking dish, and it’s mostly hands-off once it hits the oven.
• Great leftovers: The creamy corn stays rich and reheats well for lunches.

Grocery List

• Meat: pork chops (1-inch thick)
• Produce: yellow onion, garlic, green onions (optional)
• Dairy: butter, whole milk, cream cheese, sour cream, sharp cheddar, Monterey Jack
• Pantry: olive oil, kosher salt, black pepper, smoked paprika, all-purpose flour, honey, corn (frozen or canned)

Full Ingredients

Pork Chops

• 4 pork chops, 1-inch thick (boneless or bone-in; about 6–7 oz each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp olive oil

Creamy Corn Mixture

• 2 tbsp unsalted butter (plus a little extra for the baking dish)
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/4 cups whole milk
• 4 oz cream cheese, softened and cubed
• 1/2 cup sour cream
• 2 tbsp honey
• 1/4 tsp kosher salt (plus more to taste)
• 3 cups corn kernels (frozen and thawed) or 2 (15 oz) cans corn, drained well

Cheese and Finishing

• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp sliced green onions (optional, for serving)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the baking dish

Preheat your oven to 400°F. Lightly butter a 9×13-inch baking dish (or a similarly sized casserole dish) and set it aside.

Step 2: Season the pork chops

Pat the pork chops dry with paper towels (this helps them brown). Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.

Step 3: Sear the pork chops for better flavor

Heat 1 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add the pork chops and sear for 2 minutes per side. You’re not cooking them through yet; you’re just building flavor and color.

Transfer the chops to a plate. Keep the skillet on the stove (you’ll use it for the sauce).

Step 4: Start the creamy base (onion, garlic, roux)

Reduce heat to medium. Add 2 tbsp butter to the skillet. Once melted, stir in the diced onion and cook for 3–4 minutes, stirring often, until softened.

Add the minced garlic and cook for 30 seconds.

Sprinkle in 2 tbsp flour and stir constantly for 1 minute. This cooks out the raw flour taste and thickens the mixture.

Step 5: Make it creamy, then fold in corn and cheese

Slowly whisk in 1 1/4 cups whole milk. Keep whisking until smooth. Cook for 2–3 minutes, stirring frequently, until it thickens to a creamy sauce (it should coat a spoon).

Reduce heat to low. Stir in the cream cheese until fully melted, then stir in the sour cream, honey, and 1/4 tsp kosher salt.

Stir in the corn. Remove the skillet from heat and mix in 1 cup shredded cheddar and all 1/2 cup Monterey Jack until melty and well combined.

Step 6: Assemble the casserole

Pour (or spoon) the creamy corn mixture into the prepared baking dish and spread into an even layer.

Nestle the seared pork chops into the mixture so they sit slightly down in the sauce. Sprinkle the remaining 1/2 cup cheddar evenly over the top.

Step 7: Bake until the pork is juicy and the top is bubbly

Bake uncovered at 400°F for 22–28 minutes, or until the pork chops reach an internal temperature of 145°F in the thickest part (use an instant-read thermometer for best results).

Let the dish rest for 5 minutes before serving. This helps the juices redistribute and the sauce set slightly. Sprinkle with green onions if you like.

Pro Tips

• Use a thermometer: Pork chops go from juicy to dry quickly. Pull them at 145°F and rest 5 minutes.
• Drain canned corn well: Extra liquid can make the sauce thinner than intended. If using frozen corn, thaw and pat dry if it seems watery.
• Thicken to “coat-a-spoon” stage: Let the milk mixture simmer until it visibly thickens before adding the dairy and corn.
• Shred your own cheese if possible: Pre-shredded cheese can contain anti-caking agents that melt less smoothly.
• Keep the sweetness balanced: Honey is meant to lift the corn’s flavor. If your corn is very sweet, reduce honey to 1 tbsp.

Variations

• Spicy-sweet version: Add 1 minced jalapeño with the onion and swap Monterey Jack for Pepper Jack.
• Crunchy topping: Before baking, sprinkle on 1/2 cup crushed buttery crackers mixed with 1 tbsp melted butter.
• Extra savory: Stir in 4 slices cooked bacon, crumbled, right before assembling the casserole.

Storage & Make-Ahead

Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.

Reheat: Warm individual portions in the microwave in 60–90 second bursts, or reheat in a 350°F oven, covered, for 15–20 minutes until hot.

Make-ahead: You can prepare the creamy corn mixture up to 24 hours ahead and refrigerate it. Assemble with freshly seared chops right before baking (or add a few extra minutes to bake time if everything is chilled).

Freeze: For best texture, freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate (based on 4 servings): 640 calories, 44 g protein, 25 g carbohydrates, 40 g fat, 18 g saturated fat, 3 g fiber, 7 g sugar, 900 mg sodium.