Natural pork cutlet on the bone with corn and arugula

Ingredients:

• 4 pork steaks on the bone (1–1.5 cm thick, weighing approximately 800 g)
• 1/4 cup olive oil
• 5 ears of corn, kernels removed (or 3 cups frozen corn kernels, thawed)
• 1 red onion, thinly sliced
• 3 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 3 tablespoons white balsamic or wine vinegar
• 2 tablespoons of honey
• 150 g of arugula
• 1 cup fresh basil, torn

Preparation:

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the pork with salt and pepper and add to the skillet. Cook until browned and cooked through, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
2. Wipe out the skillet and heat another 1 tablespoon of olive oil over medium heat. Add the corn, red onion, and 1/2 teaspoon of salt. Cook, without stirring, until the corn begins to char, about 3 minutes. Then stir and continue cooking until tender, about 2 minutes more. Add the garlic and red pepper flakes and cook until softened, about 30 seconds. Stir in 2 tablespoons of vinegar and honey. Remove from the heat.
3. In a large bowl, combine the arugula with the remaining 2 tablespoons olive oil and 1 tablespoon vinegar. Season with salt and pepper and toss. Divide the pork and arugula among plates. Stir the basil into the corn mixture and spoon it over the pork.