- 3 cups fresh corn kernels (about 6 ears)
- 3/4 cup 2% reduced-fat milk
- 8 (2-ounce) boned center-cut loin pork chops (1/4 inch thick)
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 teaspoons vegetable oil, divided
- Cooking spray
- 1/3 cup chopped green onions
- 1 teaspoon finely chopped unsalted, dry-roasted peanuts
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons brown sugar
- 1/2 teaspoon crushed red pepper
- calories 350
- caloriesfromfat 30 %
- fat 11.7 g
- satfat 3.5 g
- monofat 4.5 g
- polyfat 2.6 g
- protein 27.2 g
- carbohydrate 36.7 g
- fiber 5.7 g
- cholesterol 62 mg
- iron 2 mg
- sodium 225 mg
- calcium 86 mg
How to Make It
Combine corn kernels and milk in a large saucepan. Bring the corn mixture to a boil over medium heat; reduce heat, and simmer 20 minutes, stirring frequently. Strain the corn mixture through a sieve over a bowl, reserving liquids and solids.
Sprinkle pork chops with black pepper. Place reserved corn liquid in a shallow dish. Dip one side of each chop in corn liquid; dredge in flour.
Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Place 4 pork chops, floured sides down, in pan, and cook 2 minutes. Turn the pork chops over, and cook 2 minutes or until done. Repeat the procedure with 1 teaspoon oil and the remaining pork chops. Set the pork chops aside, and keep warm.
Add onions to skillet, and saute for 30 seconds over medium-high heat. Add reserved corn solids and peanuts; sauté 4 minutes. Add soy sauce, sugar, and red pepper; sauté 4 minutes or until liquid evaporates. Place 2 pork chops on each of 4 plates; top each serving with 1/2 cup corn mixture.