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Pork Sautè with Spicy Corn

Yield 4 servings
Here, the corn kernels infuse the milk, giving it extra body and corn flavor.


  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.