Pork Chops with Corn and Tomatoes
Steamed Rice and Green Beans
Ingredients
- 3 ears corn
- 6 (6-oz) boneless pork chops
- 4 Tbsp butter, divided
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- ½ cup white wine
- ¾ cup heavy cream
- 1½ Tbsp Dijon mustard
- 1 pint grape tomatoes, halved
- 2 Tbsp sliced fresh sage
Instructions
- Cut kernels from corn cobs; discard cobs.
- Season pork lightly with salt and pepper.
- Melt 2 Tbsp butter in a large, deep nonstick skillet over medium heat. Add pork, and cook, in batches if necessary, 4 to 5 minutes per side or until done. Remove from skillet, and keep warm.
- Melt 2 Tbsp butter in same skillet over medium heat; add onion and garlic. Cook, stirring occasionally, 4 minutes.
- Add corn and wine; bring to a boil, reduce heat, and simmer 1 minute. Add cream and mustard; simmer, stirring occasionally, until sauce is thickened. Stir in tomatoes and sage. Season with salt and pepper to taste. Serve over pork.
Side Dish Ingredients
- 2 cups long-grain white rice
- 1 (16-oz) pkg frozen green beans
Side Dish Instructions
- Cook rice according to package directions.
- Cook green beans according to package directions; season with salt and pepper to taste.
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