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The Ultimate Pan-Seared Pork Chops with Charred Corn

A knife slicing into the juicy, finished Pan-Seared Pork Chop.

A quick, one-pan skillet meal perfect for a summer evening, this dish features pan-seared bone-in pork chops. The chops are served with a warm relish made from fresh corn kernels that are charred in the same skillet with red onion and garlic, then tossed in a sweet and tangy honey-vinegar dressing with fresh basil. A simple arugula salad accompanies the pork and corn.

Ingredients

Scale
  • 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

Instructions

  1. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
  2. Season the pork chops with salt and pepper. Add them to the hot skillet and cook for about 3 minutes per side, until browned and just cooked through.
  3. Transfer the cooked pork chops to a plate and loosely cover with foil to keep them warm.
  4. Wipe out the skillet and heat 1 more tablespoon of olive oil over medium-high heat.
  5. Add the corn, red onion, and 1/2 teaspoon of salt to the skillet. Cook for about 3 minutes, without stirring, to allow the corn to start browning and charring.
  6. Stir the corn mixture and continue to cook for about 2 more minutes, until it is charred in spots and tender.
  7. Add the sliced garlic and red pepper flakes and cook for about 30 seconds until fragrant.
  8. Stir in 2 tablespoons of vinegar and the honey, then remove the skillet from the heat.
  9. In a large bowl, combine the arugula with the remaining 2 tablespoons of olive oil and 1 tablespoon of vinegar. Season with salt and pepper and toss to dress the salad.
  10. To serve, divide the pork chops and arugula salad among plates. Stir the torn basil into the warm corn mixture and spoon it over the pork chops.

Notes

  • Using the same skillet to cook the pork chops and the corn relish helps to build flavor in the final dish.
  • Letting the corn cook undisturbed for the first few minutes is a key technique to achieve a nice char.
  • The fresh basil is stirred into the corn mixture at the very end, off the heat, to preserve its fresh flavor and aroma.

Nutrition

Find it online: https://cookupjoy.com/pan-seared-pork-chops/