Half Baked Harvest

0 1. Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet and place on a plate. 2. Season the pork chops all over with salt and black pepper, then rub with flour on both sides. 3. Melt 1 tablespoon of the butter over medium-high heat. Add the pork chops and cook until browned on the outside, 2 to 3 minutes per side. Add another tablespoon of butter and the thyme, tilting the pan to swirl the butter around the chops. Continue cooking, spooning the butter over the chops, until the pork is cooked through, about 5 minutes. Transfer the pork to the plate with the prosciutto. 4. Add the remaining 1 tablespoon of butter, the onion, garlic, and chili flakes. Cook 5 minutes, then add the corn and cook until the corn is golden. 5. Reduce the heat to medium-low and pour in the wine. Stir in the cream and parmesan. Add the pork and cook another few minutes until warmed through. Remove from the heat and top with prosciutto.6. Serve the pork with the cream corn sauce, prosciutto, and lots of fresh basil. Enjoy!