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

Recipe by Cooking Light July 1998


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

350 calories; calories from fat 30%; fat 11.7g; saturated fat 3.5g; mono fat 4.5g; poly fat 2.6g; protein 27.2g; carbohydrates 36.7g; fiber 5.7g; cholesterol 62mg; iron 2mg; sodium 225mg; calcium 86mg.