Name: Pork Chops with Charred Corn and Arugula
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 4 bone-in pork chops (1/2 to 3/4 inch thick; about 1 3/4 pounds); Kosher salt and freshly ground pepper; 5 ears of corn, kernels removed (or 3 cups thawed frozen corn); 1 red onion, thinly sliced; 3 cloves garlic, thinly sliced; 1/4 to 1/2 teaspoon red pepper flakes; 3 tablespoons white balsamic or white wine vinegar; 2 tablespoons honey; 1 5-ounce container baby arugula (about 8 cups); 1 cup torn fresh basil

Directions

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the pork with salt and pepper and add to the skillet. Cook until browned and just cooked through, about 3 minutes per side. Remove to a plate and loosely cover with foil to keep warm.
Wipe out the skillet and heat 1 more tablespoon olive oil over medium-high heat. Add the corn, red onion and 1/2 teaspoon salt. Cook, without stirring, until the corn starts browning, about 3 minutes. Stir and continue cooking until charred and tender, about 2 more minutes. Add the garlic and red pepper flakes and cook until softened, about 30 seconds. Stir in 2 tablespoons vinegar and the honey; remove from the heat.
Combine the arugula and the remaining 2 tablespoons olive oil and 1 tablespoon vinegar in a large bowl. Season with salt and pepper and toss. Divide the pork and arugula among plates. Stir the basil into the corn mixture and spoon over the pork.

Photograph by Ryan Dausch

Pork Chops with Charred Corn and Arugula

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