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Pork Chops with Creamed Mexican Street Corn

Serves 2


Pork Chops

  • 2 Bone-in Pork Chops 3/4-1” Thick (or Loin End Pork Chops)
  • 2 oz La Lechonera Natural Mojo Marinade
  • 1/2 Tsp Paprika
  • 1 Tsp each Salt & Pepper

Mexican Street Corn

  • 1 block of Queso Fresco (8-10 oz)
  • 2 Ears of corn (or 1 can Whole Kernal Corn)
  • 2 Tbls Sour cream
  • 1 Tsp Garlic Salt
  • 1/2 Tsp Paprika
  • 1 Bunch of Cilantro, chopped
  • 3-4 Tbls Unsalted Butter
  • 1 1/4 cups water


Pork Chops

  1. Use 2 oz of the La Lechonera Mojo Marinade and place it in a meat injector.
  2. Inject the pork chop with the marinade and coat with salt and pepper.
  3. Sprinkle paprika and coat both sides of the pork chops lightly with the paprika. Let sit for at least 1 hour for all the flavors to combine.
  4. After marinating, pat chops dry with a paper towel but be careful not to remove any of the seasoning.
  5. Heat a heavy cast iron skillet or griddle heat over medium heat, place the pork chops in the pan and cook for 6-7 minutes per side until the outside becomes seared and some of the fat renders out. Flip and cook for an additional 6-7 minutes on the opposite side to 165 degrees.
  6. Set aside and let rest for a minimum of 5 minutes, to prevent the juices from leaving the meat.


  1. Cut the kernels off of corn cobs
  2. Using a medium saute pan (approximately 8-10” in diameter), melt unsalted butter over medium-high heat. Add corn and cook for 5-6 minutes.
  3. Add the sour cream to the saute pan, mixing until combined, then add water.
  4. Once the sour cream has the consistency of thick milk, add the garlic salt and the remainder of the paprika. Cook until the liquid is reduced to a little under half its original volume
  5. Grate 1/2 the block of queso fresco into the corn mixture, thickening up the rest of the mixture.
  6. Plate the pork chops and corn, take the rest of the block of queso fresco and grate the cheese over both the corn and the pork chops.
  7. Top the pork chop and the corn with cilantro and serve.

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