Pork Chops with Charred Corn and Arugula
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 550
- Total Fat
- 30 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 95 milligrams
- Sodium
- 506 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 3 grams
- Protein
- 39 grams
- Sugar
- 18 grams
- Total: 35 min
- Active: 35 min
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.