Pork Sautè with Spicy Corn
Here, the corn kernels infuse the milk, giving it extra body and corn flavor.
Yield: 4 servings
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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
- 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
- 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.
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