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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