- In a saucepan over medium heat, soften the onion in the butter. Add the corn and continue cooking for 1 minute. Add the cream and simmer for about 2 minutes or until the corn is tender. Add the milk and, with a stick mixer, purée half the corn mixture. Continue cooking over medium-low heat, stirring a few times, for about 20 minutes or until the mixture becomes creamy. Season with salt and pepper.
- Meanwhile, in a large non-stick skillet over high heat, brown the chops in 2 tbsp of the oil for 3 to 4 minutes on each side, or until the desired doneness. Season with salt and pepper. Add the garlic and cook for 1 minute. Set aside on a warm plate. Deglaze with the wine and reduce by half. Pour over the chops.
- In the same skillet, brown the zucchini in the remaining olive oil (1 tbsp/15 ml). Add the tomatoes and continue cooking for about 3 minutes or until they soften. Season with salt and pepper. Return the chops and cooking juices to the skillet to warm through and coat with the sauce.
- Serve the chops with the vegetables and creamed corn.