Recipes! Creamed Corn and Sweet and Spicy Pork

When I was home last weekend, I got to cooking for the family!
I made two delicious dishes! An easy creamed corn (could easily be a mexican corn if you add chilis) and some sweet and spicy pork chops.
Photo from here...I always forget to take pics of what I cook…so I find google images of similar looking food! 🙂
Creamed Corn:
-3 oz. cream cheese (can use low-fat….but not the fat free kind…it doesn’t melt well)
-1 onion chopped
-2 cans corn (drained) or 2.5 cups frozen corn
-1 tsp garlic powder
-1/2 tsp black pepper
-1 tablespoon butter
Melt butter in the pan and add onions.  Saute on medium until translucent and starting to brown.  Add corn and turn to medium high.  Saute the corn and let it get sweeter, and start to brown (DON’T burn it!  Keep stirring!).  Add the seasonings and cream cheese and take off the heat and stir to melt.  Would be REALLY YUMMY Mexican corn if you added some drained rotel or a can of chopped green chilis.
Photo from here…mine looked very similar to this!
Sweet and Spicy Pork:
-There are two ways to cook this.  Pork chops on the stove top….or a pork roast in the slow cooker.  I made it on the stove this past weekend.
-Pork (chops or roast).
-1 medium can peaches,  not drained
-1 cup salsa
-1/2 cup raisins
-1 cup juice (orange-y juice…I actually used orange peach mango juice)
-1 tablespoon rosemary
-1 tsp garlic powder
-1 tsp black pepper
If using crock pot….season pork with rosemary, garlic and pepper and place in slow cooker and top with other ingredients and cook on high 3-5 hours or low 5-7 hours until roast is tender.  Slice and serve.
If using stove top….place seasoned pork chops (season with rosemary, garlic and pepper) in a pan on medium high heat.  Let each side brown (1-3 minutes each side).  Meanwhile in a sauce pan, add salsa, peaches and raisins and let thicken a little.  After pork chops brown, add juice to pan and cover and let simmer.  After several minutes (I think it was 6-8 for me as my pork chops were sorta thick), top with salsa mixture and let simmer for a couple more minutes.  Serve when pork is no longer pink. 


  1. YUM! That cream corn looks amazing! I usually use low fat cream cheese when cooking. It tastes the same as regular, but the fat free kind is gross! Ha! Thanks for sharing.

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