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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.