Pork Sautè with Spicy Corn |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here, the corn kernels infuse the milk, giving it extra body and corn flavor. 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 |
Directions:
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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