Pork Chops with Roasted Corn Sauce

Line an 8x8x2-inch baking pan with foil; set aside. Pat thawed corn and chopped sweet pepper dry with paper towels. Spread corn and sweet pepper in prepared pan. Drizzle with the 2 teaspoons oil. Roast, uncovered, in a 450 oven for 10 minutes; stir. Continue roasting about 15 minutes more or until corn begins to brown, stirring twice. Remove corn and sweet pepper from pan; set aside. Meanwhile, in a shallow dish combine the 3 tablespoons flour, the cumin seeds, 1/4 teaspoon of the salt, and the black pepper. Coat pork chops with flour mixture. In a 12-inch skillet heat the 1 tablespoon oil over medium-high heat. Add chops; cook about 4 minutes or until browned, turning once. Reduce heat to medium; cook, covered, for 8 to 10 minutes more or until juices run clear (160 F). Remove chops from skillet; keep warm. For sauce, in the same skillet melt butter over medium heat. Add onion and garlic; cook for 3 to 4 minutes or until tender. Add roasted corn and sweet pepper. Stir in the 2 teaspoons flour, the remaining 1/4 teaspoon salt, and the white pepper. Add the half-and-half or light cream all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. To serve, if desired, place chops over mashed potatoes. Spoon sauce over chops.