Pork Sautè with Spicy Corn

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

Yield:

4 servings

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

July 1998