Categories: Meals
Ingredients
- 1/4 cup olive oil
- 4 bone-in pork chops
- Kosher salt and black pepper
- 5 ears of corn, kernels removed
- 1 red onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes
- 3 tbsp. white balsamic vinegar
- 2 tbsp. honey
- 5 oz. container baby arugula
- 1 cup torn fresh basil
Directions
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Heat 1 tbsp. 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.
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Wipe out the skillet and heat 1 more tbsp. olive oil over medium-high heat. Add the corn, red onion and 1/2 tsp 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 tbsp. vinegar and the honey; remove from the heat.
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Combine the arugula and the remaining 2 tbsp. olive oil and 1 tbsp. vinegar in a large bowl. Season with salt and pepper to toss. Divide the pork and arugula among plates. Stir the basil into the corn mixture and spoon over the pork.