The Ultimate Pan-Seared Pork Chops with Charred Corn

Are you looking for a spectacular summer dinner that is bursting with fresh flavor, comes together in about 30 minutes, and is made almost entirely in a single skillet? These incredible Pan-Seared Pork Chops with a warm, charred corn and arugula salad are the perfect answer.

This is your ultimate guide to creating a restaurant-quality meal that perfectly balances savory, sweet, and tangy notes. We’ll show you the secrets to a perfectly juicy pork chop and how to create a quick, smoky-sweet corn relish right in the same pan. It’s a complete, elegant, and surprisingly easy meal that celebrates the best of summer produce.

What makes this recipe so special is its incredible efficiency and the way it builds layers of flavor with simple techniques. This isn’t just a pork chop and a side dish; it’s a cohesive, beautifully composed plate. These Pan-Seared Pork Chops are destined to become a new staple in your weeknight dinner rotation.

Table of Contents

Table of Contents

The Secret to Juicy, Flavorful Pan-Seared Pork Chops

The number one fear when cooking pork chops is that they will end up dry and tough. This recipe is designed to be foolproof, but following these simple tips will guarantee a perfect, juicy result every time.

1. Choose the Right Cut: The recipe calls for 1/2 to 3/4-inch thick, bone-in pork chops. This is a great choice for quick pan-searing. The bone helps insulate the meat and keep it moist, while the thinner cut ensures it cooks through quickly before it has a chance to dry out.
2. Don’t Overcook! This is the golden rule. The only way to ensure a perfectly cooked pork chop is with an instant-read meat thermometer. Pork is at its juiciest and is perfectly safe to eat when the internal temperature reaches 145°F.
3. Let it Rest: After cooking, you must let the pork chops rest on a plate for a few minutes while you finish the dish. This allows the juices to redistribute throughout the meat, guaranteeing every bite is tender and flavorful.

The Magic of the Charred Corn Relish

The star of this Pan-Seared Pork Chops dish is the incredible warm corn relish that also serves as the sauce. The key to its amazing flavor is the charring technique.

The recipe instructs you to cook the corn and onions in a hot skillet without stirring for the first few minutes. This is a brilliant pro-tip! This allows the corn kernels to have uninterrupted contact with the hot pan, causing their natural sugars to caramelize and develop a deep, sweet, and smoky char. This one simple step adds a layer of flavor that tastes like it came straight off an outdoor grill.

The Key Ingredients for Your Pork Chop Dinner

This recipe for Pan-Seared Pork Chops uses a handful of fresh, vibrant, and powerful ingredients.

• Bone-In Pork Chops: Provide a rich, savory flavor and cook up juicy and tender.
• Fresh Corn: The sweet, summery star of the relish. Using fresh corn cut from the cob during peak season will yield the best flavor.
• Red Onion & Garlic: The classic aromatic base that adds a sharp, savory bite.
• The “Dressing”: A simple, tangy-sweet dressing for the corn relish is made right in the pan with a splash of white balsamic or white wine vinegar and a touch of honey.
• The Greens: A bed of fresh, peppery baby arugula provides a fresh, cool contrast to the warm pork and corn relish.
• Fresh Basil: Stirred in at the very end, fresh basil adds a final, sweet, aromatic note that ties the whole dish together.

Step-by-Step Guide to Your Pan-Seared Pork Chops

This elegant meal comes together efficiently in one main skillet.

1. Sear the Pork Chops: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Pat your pork chops dry and season them generously with salt and pepper. Add the chops to the hot skillet and cook for about 3 minutes per side, until they are golden brown and cooked through to 145°F.
2. Rest the Pork: Transfer the cooked pork chops to a plate and loosely cover them with aluminum foil to keep warm while you make the relish.
3. Start the Corn Relish: Wipe out the skillet and heat 1 more tablespoon of olive oil over medium-high heat. Add the fresh corn kernels, the thinly sliced red onion, and 1/2 teaspoon of salt. Spread them in an even layer and cook, without stirring, for about 3 minutes, until the corn starts to get a nice brown char on the bottom.
4. Finish Cooking the Veggies: Stir the corn and onion mixture and continue to cook for about 2 more minutes, until the vegetables are charred in spots and tender-crisp. Add the thinly sliced garlic and the red pepper flakes and cook for about 30 seconds more, until fragrant.
5. Create the Sauce: Stir in the 2 tablespoons of vinegar and the honey. This will deglaze the pan and create a light, syrupy sauce that coats the corn and onions. Remove the skillet from the heat.
6. Prepare the Salad Base: In a large bowl, combine the baby arugula with the remaining 2 tablespoons of olive oil and 1 tablespoon of vinegar. Season with salt and pepper and toss to lightly dress the greens.
7. Assemble and Serve: Divide the dressed arugula among your plates. Stir the torn fresh basil into the warm corn mixture in the skillet. Place a juicy pork chop on each plate alongside the salad, and spoon the warm charred corn relish generously over the top of the Pan-Seared Pork Chops.

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Conclusion: A Taste of Summer on a Plate

This Pan-Seared Pork Chops with Charred Corn and Arugula is a perfect celebration of simple, elegant, and fresh summer cooking. It’s a balanced, healthy, and incredibly flavorful meal that comes together in under 30 minutes, making it an ideal choice for a sophisticated weeknight dinner. This is a recipe that proves that a few high-quality ingredients and smart techniques are all you need to create something truly special.

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