| 5 ears Corn, husked and silk removed | 4 ( 10 oz.) bone-in center-cut pork chops, about 3/4 inch thick, trimmed and sides slit |
| Salt and Pepper | 2 tablespoons Vegetable Oil |
| 1/2 Cup Minced Onion | 1 Garlic Clove, minced |
| 1/2 teaspoon minced, fresh Thyme | Pinch of Cayenne Pepper |
| 1 1/2 Cups Heavy Cream 1 tablespoon chopped, fresh Parsley | |
Stand the corn upright in a bowl and carefully cut the kernals from 3 ears of corn using a paring knife. Grate the remaining 2 ears of corn on the large holes of a box grater set in the bowl with the cut kernals. Before discarding the cobs, scrape any remaining pulp and milk from them using the back of a butter knife.
Pat the pork chops dry with paper towels and season with salt and pepper. Heat 1 tablesppon of the oil in a large skillet over medium-high heat until just smoking. Place the pork chops in the skillet in a pinwheel formation with the tips pointing towards the pan edge and cook until golden brown on both sides, about 8 minutes, flipping halfway through. Transfer pork chops to a plate.
Heat the remaining 1 tablespoon oil in the skillet over medium heat until shimmering. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic, thyme, cayenne, and 1/8 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in corn mixture and cream, scraping up any browned bits.
Return the pork chops, along with any accumulated juices, to the skillet. Spoon the corn mixture over the pork chops to cover. Bring to a simmer and cook until the center of the pork chops registers 140 to 145 degrees on an instant-read thermometer, about 10 minutes.
Transfer the pork chops to a serving plate, tent loosely with foil, and let rest until the center of the pork chops registers 150 degrees, about 10 minutes. Return the corn mixture to a simmer and cook until thickened, 5 to 7 minutes. Off the heat, stirn in the parsley and season with salt and pepper to taste. Pour the corn mixture over the pork chops and serve.
