Pork Chops with Charred Corn and Arugula

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.

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