Pork Sautè with Spicy Corn

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

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 350
  • Calories from fat: 30%
  • Fat: 11.7g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2.6g
  • Protein: 27.2g
  • Carbohydrate: 36.7g
  • Fiber: 5.7g
  • Cholesterol: 62mg
  • Iron: 2mg
  • Sodium: 225mg
  • Calcium: 86mg

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

  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.
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