Skillet Pork Chops With Corn, Onions, and Butter

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 boneless pork chops (about 6 oz each, 3/4-inch thick)
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 1 medium yellow onion, thinly sliced (about 2 cups)
• 2 (15.25 oz) cans whole kernel corn, drained (about 3 cups)
• 1 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar (or lemon juice)
• 2 tbsp chopped parsley (optional)

Do This

• 1. Pat chops dry; season with 1 tsp salt, pepper, and garlic powder; lightly dust with flour.
• 2. Sear in oil in a large skillet over medium-high heat, 3–4 minutes per side; remove to a plate.
• 3. Lower heat to medium; melt 2 tbsp butter; cook onion 5 minutes until soft and lightly golden.
• 4. Stir in corn and remaining 1/4 tsp salt; cook 2 minutes.
• 5. Add broth; simmer 2 minutes, scraping up browned bits.
• 6. Return chops and juices; cover and simmer on low 6–10 minutes until 145°F inside.
• 7. Off heat, stir in remaining 2 tbsp butter and vinegar; rest 3 minutes; garnish with parsley.

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Why You’ll Love This Recipe

• Uses everyday staples (canned corn, onion, broth, butter) but tastes like a cozy skillet supper.
• One pan, minimal cleanup, and a built-in buttery pan sauce.
• Quick enough for weeknights, yet hearty and satisfying.
• The pork stays tender thanks to a gentle simmer to 145°F.

Grocery List

• Produce: 1 medium yellow onion, parsley (optional)
• Dairy: unsalted butter
• Pantry: canned corn (2 cans), low-sodium chicken broth, olive oil, all-purpose flour, kosher salt, black pepper, garlic powder, apple cider vinegar (or lemon juice)

Full Ingredients

For the Pork Chops

• 4 boneless pork chops, about 6 oz each and 3/4-inch thick
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil

For the Corn and Onion Skillet Sauce

• 4 tablespoons unsalted butter, divided
• 1 medium yellow onion, thinly sliced (about 2 cups)
• 2 (15.25 oz) cans whole kernel corn, drained (about 3 cups)
• 1 cup low-sodium chicken broth
• 1 tablespoon apple cider vinegar (or 1 tablespoon lemon juice)

To Finish (Optional but Nice)

• 2 tablespoons chopped fresh parsley
• Extra black pepper, to taste

Step-by-Step Instructions

Step 1: Prep and lightly flour the pork chops

Pat the pork chops dry with paper towels (this helps them brown instead of steam). Season both sides with 1 teaspoon of the kosher salt, the black pepper, and garlic powder. Sprinkle the flour over both sides and rub it in so you have a thin, even coating; shake off any excess. The flour helps create a better sear and lightly thickens the buttery pan sauce later.

Step 2: Sear the pork chops

Heat a large, heavy skillet (12-inch is ideal) over medium-high heat for 2 minutes. Add the olive oil and let it shimmer. Lay in the pork chops in a single layer (work in batches if your skillet is crowded). Sear for 3 to 4 minutes per side until deeply browned.

Transfer the chops to a plate and keep any juices on the plate (those juices add flavor to the sauce).

Step 3: Soften the onions in butter

Reduce the heat to medium. Add 2 tablespoons of the butter to the skillet. Once melted, add the sliced onion and cook, stirring often, for 5 minutes until the onion is soft and starting to turn golden at the edges. If the skillet looks dry at any point, add 1 tablespoon of broth to keep things moving.

Step 4: Add the corn and season

Stir in the drained corn and the remaining 1/4 teaspoon kosher salt. Cook for 2 minutes, stirring, until the corn is hot and picks up some of the buttery onion flavor.

Step 5: Deglaze with broth and start a quick simmer

Pour in the chicken broth and bring it to a simmer. Use a wooden spoon to scrape up the browned bits from the bottom of the skillet (that’s concentrated flavor from the pork). Simmer for 2 minutes so the sauce starts to reduce slightly.

Step 6: Simmer the chops gently until just done

Reduce the heat to low. Nestle the pork chops back into the skillet along with any juices from the plate. Cover the skillet and simmer gently for 6 to 10 minutes, depending on thickness, until the pork reaches an internal temperature of 145°F (63°C) in the thickest part.

If the sauce is reducing too quickly, add a splash more broth (2–4 tablespoons). If it’s too thin, leave the lid slightly ajar for the last 2 minutes to help it reduce.

Step 7: Finish with butter and a bright splash, then rest

Turn off the heat. Add the remaining 2 tablespoons butter and stir it into the corn-onion mixture until glossy and melted. Stir in the apple cider vinegar (or lemon juice) to brighten the rich butter sauce.

Let the pork chops rest in the skillet for 3 minutes. Sprinkle with parsley (if using) and a pinch of extra black pepper. Serve each chop with a generous spoonful of the buttery corn and onions.

Pro Tips

• Don’t skip drying the pork. Moisture is the enemy of browning; dry chops sear faster and taste better.
• Use a thermometer for perfect doneness. Pull at 145°F for juicy pork; overcooking is the main reason chops turn tough.
• Control the simmer. Keep it low and gentle after the chops go back in; a hard boil can tighten the meat.
• Make the sauce taste “big” with what you have. The deglaze step (scraping up browned bits) is what makes pantry staples taste restaurant-y.
• Adjust the salt based on your broth. If your broth isn’t low-sodium, start with 1 teaspoon total salt and add more at the end if needed.

Variations

• Creamy corn-butter sauce: After Step 5, add 1/4 cup heavy cream and simmer 1 minute before returning the chops.
• Smoky skillet version: Add 1/2 teaspoon smoked paprika with the seasonings, and stir in 2 tablespoons chopped roasted red peppers at the end.
• Spicy-sweet: Add 1/4 teaspoon crushed red pepper flakes with the onions and finish with 1 teaspoon honey stirred into the sauce.

Storage & Make-Ahead

Cool leftovers within 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth (1–2 tablespoons) until the pork is warmed through, about 6–8 minutes. Avoid microwaving on high, which can make pork chops tough; if using a microwave, use 50% power in short bursts.

Make-ahead tip: Slice the onion up to 24 hours ahead and store refrigerated. You can also measure out the dry seasonings in advance.

Nutrition (per serving)

Approximate, based on 4 servings: 430 calories, 30 g protein, 24 g fat, 24 g carbohydrates, 3 g fiber, 6 g sugar, 820 mg sodium.