Pork Chops with Charred Corn and Arugula

Name: Pork Chops with Charred Corn and Arugula
Ingredients: 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