Corn and Arugula Pork Chops

End summer on a high note with a meal that highlights the best of summer flavors, including our Solvang Olive Rosemary Extra Virgin Olive Oil and Solvang Olive White Balsamic Vinegar.

Corn and Arugula Pork Chops
Recipe type: Main Course
Cuisine: American
 
Ingredients
  • ¼ cup Solvang Olive Rosemary Extra Virgin Olive Oil
  • 4 bone-in pork chops
  • 1 can of corn
  • 1 red onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • ¼ to ½ tsp red pepper flakes
  • Salt and pepper to taste
  • 3 tbsp Solvang Olive White Balsamic Vinegar
  • 2 tbsp honey
  • 5 oz baby arugula
  • 1 cup torn fresh basil
Instructions
  1. Heat 1 tbsp Solvang Olive Rosemary Olive Oil in a large nonstick skillet over medium-high heat.
  2. Season the pork with salt and pepper and add to the skillet, cooking about 3 minutes per side. Pork should be cooked through and browned. Remove from skillet.
  3. Adding to skillet corn, red onion, and a ½ tsp of salt, cook vegetables for 3 minutes until corn is browned.
  4. Stir and continue cooking until charred and tender, about 2 more minutes. Adding garlic and red pepper flakes cooking for another 30 seconds. Set aside.
  5. Stir in 2 tbsp Solvang Olive White Balsamic Vinegar and the honey; remove from the heat.
  6. Combine the arugula and 2 tbsp Solvang Olive Rosemary Olive Oil and 1 tbsp Solvang Olive White Balsamic Vinegar in a large bowl. Season with salt and pepper and toss.
  7. Enjoy!

 

Photo Credit: Food Network