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Curtis Stone's blackened pork chops with creamy corn

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • Shellfish free
  • Seafood free

Looking for a tasty pork dish? Try Curtis Stone's blackened pork chops with creamy corn. Full of smoky flavour, it will be a new household favourite.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes, + 5 mins resting time
Curtis Stones blackened pork chops with creamy corn


  • 2 tsp ground paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 4 Coles Australian Pork Loin Chops
  • 2 tsp olive oil

Creamy corn

  • 3 corn cobs, husks and silk removed
  • 30g butter, divided
  • 1 small brown onion, finely chopped
  • 1 red capsicum, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 cup (125ml) salt-reduced chicken stock
  • 1/3 cup (80ml) thickened cream
  • 1 tbs finely chopped chives

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a small bowl, combine the paprika, cayenne pepper, thyme, garlic powder, 2 tsp freshly ground black pepper and 2 tsp sea salt flakes. Reserve 1 tsp of the spice mixture in a bowl. Brush the pork with the oil and sprinkle with the remaining spice mixture.
  2. Step 2

    Heat a barbecue grill or chargrill on medium-high. Add the pork and cook for 4 mins each side or until lightly charred and an instant-read meat thermometer registers 60°C when inserted into the centre of the pork. Transfer the pork to a platter. Cover with foil and set aside for 5 mins to rest.
  3. Step 3

    To make the creamy corn, using a large knife, cut down the side of the corn to release the kernels. Heat a large frying pan over medium heat. Melt 20g butter in the pan. Add the onion, capsicum and reserved 1 tsp spice mixture and cook, stirring occasionally, for 5 mins or until the vegetables soften. Add the corn kernels and garlic and cook, stirring occasionally, for 6 mins or until the corn is tender. Stir in the stock and cream and bring to a simmer. Cook for 2-3 mins or until the sauce reduces slightly. Remove from heat and stir in the remaining 10g butter. Season.
  4. Step 4

    Divide the corn mixture and pork evenly among serving plates and sprinkle with chives to serve.

Nutrition Information

Per Serve

Energy: 1939kJ/464 Cals (22%)

Protein: 35g (70%)

Fat: 25g (36%)

Sat fat: 12g (50%)

Carb: 21g (7%)

Sugar: 12g (13%)

Fibre: 8g (27%)

Sodium: 1380mg (69%)

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