A medium to full-bodied Chardonnay wonderfully complements pork chops, especially one from California's Russian River Valley. The wine's floral notes, paired with the silky mouth feel allow the pork to maintain its subtle flavor.
Crush garlic clove and set aside. In a large frying pan, heat up some vegetable oil over medium-high heat. Add pork chops to pan, season with salt, and sear for approx. 1 - 2 min. Flip chops, season once more with salt, and sear the other side for another 1 - 2 min. While searing, add garlic and butter. Season with pepper. Transfer chops to a baking dish and bake in the oven at 200°C/400°F for approx. 10 - 15 min.
Roughly chop cilantro. Finely dice parsley and chives. Cut romaine lettuce into bite-sized pieces. Cut corn from the cob.
Juice lemon. In a small bowl, mix together yogurt, chives, parsley, salt, pepper, and some of the lemon juice.
Add corn and rest of lemon juice to pan with pork chop drippings and sauté for approx. 3 – 5 min. until lightly golden brown. Season with salt and pepper.
Add lettuce and cilantro to pan and quickly sauté for approx. 1 - 2 min. Remove from heat. Ladle some of the corn salad into a serving pan. Arrange the pork chops on top and then garnish with more corn salad and yogurt sauce. Enjoy!