ElinorC
06-13-2004, 03:40 PM
I was going through my old Cl magazines when I ran across this recipe and tried it today. It was very good, especially the corn. It wasn't exactly spicy but peppers or spices could be added (which I will do the next time) to jazz it up a little. The fresh corn was very good cooked in this way and went very well with the pork flavor. (I used pork tenderloin instead of chops since I needed something easier to chew due to dental work.)I added the corn milk to the corn in the skillet even though the recipe didn't specify it. I liked the extra liquid.
* Exported from MasterCook *
Pork Sauté with Spicy Corn
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork & Ham Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups fresh corn kernels -- (about 6 ears)
3/4 cup 2% low-fat milk
8 2 ounce boned center-cut pork chops -- (1/4" thick)
1/4 teaspoon black pepper
1/4 cup all-purpose flour
2 teaspoons vegetable oil -- divided
cooking spray
1/3 cup green onions -- chopped
1 teaspoon unsalted peanuts, dry-roasted -- finely chopped
1 tablespoon low-sodium soy sauce
2 teaspoons brown sugar
1/2 teaspoon crushed red pepper
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 miinutes or until liquid evaporates. Place 2 pork chops on each of 4 plates; top each serving with 1/2 cup corn mixture.
Yield: 4 servings
Per Serving (excluding unknown items): 326 Calories; 9g Fat (25.2% calories from fat); 27g Protein; 36g Carbohydrate; 4g Dietary Fiber; 55mg Cholesterol; 221mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Pork Sauté with Spicy Corn
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork & Ham Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups fresh corn kernels -- (about 6 ears)
3/4 cup 2% low-fat milk
8 2 ounce boned center-cut pork chops -- (1/4" thick)
1/4 teaspoon black pepper
1/4 cup all-purpose flour
2 teaspoons vegetable oil -- divided
cooking spray
1/3 cup green onions -- chopped
1 teaspoon unsalted peanuts, dry-roasted -- finely chopped
1 tablespoon low-sodium soy sauce
2 teaspoons brown sugar
1/2 teaspoon crushed red pepper
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 miinutes or until liquid evaporates. Place 2 pork chops on each of 4 plates; top each serving with 1/2 cup corn mixture.
Yield: 4 servings
Per Serving (excluding unknown items): 326 Calories; 9g Fat (25.2% calories from fat); 27g Protein; 36g Carbohydrate; 4g Dietary Fiber; 55mg Cholesterol; 221mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.