Pork Sautè with Spicy Corn

Ingredients

• 0.3 teaspoon pepper black
• 2 teaspoons brown sugar 
• 0.5 teaspoon pepper red crushed
• 1 teaspoon dry-roasted peanuts unsalted finely chopped
• 0.3 cup flour all-purpose
• 3 cups corn kernels fresh ( 6 ears)
• 0.3 cup green onions chopped
• 0.8 cup milk 2% reduced-fat
• 1 tablespoon soya sauce low-sodium
• 2 ounce boned center-cut loin pork chops (1/)
• 2 teaspoons vegetable oil divided

Equipment

• bowl
• frying pan
• sauce pan
• sieve

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.
3. Place reserved corn liquid in a shallow dish. Dip one side of each chop in corn liquid; dredge in flour.
4. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot.
5. 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.
6. Add onions to skillet, and saute for 30 seconds over medium-high heat.
7. Add reserved corn solids and peanuts; saut 4 minutes.
8. Add soy sauce, sugar, and red pepper; saut 4 minutes or until liquid evaporates.
9. Place 2 pork chops on each of 4 plates; top each serving with 1/2 cup corn mixture.