Ingredients
Units
Scale
- 4 Smithfield Hickory Smoked Brown Sugar Pork Chops
- 14 ounces canned creamed corn
- 2 eggs
- 1/2 cup milk
- 2 cups baking mix (like Bisquick or Jiffy – gluten free OK)
- 1/3 cup cornmeal
- 1/4 cup butter (approximate measure)
- maple syrup
Instructions
- Preheat your grill. Cook pork chops for about 5 minutes per side or until the internal temperature reaches at least 145 degrees F. Remove to clean plate and cover with foil to keep warm.
- Meanwhile, whisk together corn, eggs, and milk in a medium bowl. Whisk in baking mix and cornmeal until smooth.
- In a large skillet or griddle, melt a pat of butter over medium-high heat. Drop circles of pancake batter onto the hot griddle. (I use 1/3 cup measuring cup for this to keep the pancakes uniform in size.)
- Cook pancakes for 2-3 minutes or until edges are done, and then carefully flip. Cook 2-3 minutes longer before removing to plate. (Cover cooked pancakes with foil to keep them warm while you cook the rest.)
- Add a little more butter to the skillet or griddle, and then repeat step 4 until all pancakes are done.
- Serve hot pancakes with butter, syrup, and pork chops. Enjoy!
- Prep Time: 5
- Cook Time: 20