Serve maque choux plain or with skillet pork chops for a robust fall dish.
Makes 2 servings
1 1/2 tablespoons butter, divided
1 small red onion, chopped
1 celery rib, trimmed and chopped
1 green bell pepper, cored, seeded and chopped
1 garlic clove, minced
1 cup cooked corn kernels (see note)
1 large tomato, cored and chopped
1/4 teaspoon dried, crushed thyme
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
Melt 1 tablespoon butter in large skillet. Add onion, celery, bell pepper, garlic and corn. Cook over low-medium heat for 5 minutes or until onion is tender. Add tomato, thyme, red pepper flakes, salt and pepper. Simmer for 5 minutes or until tomato is pulpy, stirring frequently. Add remaining 1/2 tablespoon butter and melt in. Remove from heat.
Each serving has: 200 calories; 10 grams total fat; 5 grams protein; 29 grams carbohydrates; 31 milligrams cholesterol; 310 milligrams sodium and 5 grams dietary fiber.
Note: Cook 2 ears of corn and scrape off the kernels to yield 1 cup.
Skillet Pork Chops
Makes 2 servings
1 tablespoon flour
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
2 (6-ounce) boneless top-loin pork chops, cut about 1 to 1 1/4 inches thick
1 tablespoon canola oil
1 cup reduced-sodium chicken broth
Combine flour, paprika, salt and pepper on a plate. Dust pork with flour mixture. Heat oil in heavy-bottomed skillet over medium heat. Arrange pork in skillet. Brown for 3 minutes per side. Pour in broth. Reduce heat to low. Cover skillet and simmer for 8 to 10 minutes, turning pork over after 4 minutes. When pork is done, remove from skillet to dinner plates. Increase heat to high, scrape up browned bits in skillet with a spoon and reduce broth slightly. Pour broth over pork.
Each serving has: 300 calories; 17 grams total fat; 30 grams protein; 27.5 grams carbohydrates; 85 milligrams cholesterol and 490 milligrams sodium.