1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
1 cup thinly sliced sweet onion
1 cup fresh or frozen (thawed) whole kernel sweet corn
1/4 cup whiskey
1 tablespoon fresh lemon juice
1/4 cup shredded fresh basil leaves
Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 6 to 7 minutes or until browned on first side. Turn pork; reduce heat to medium, and continue to cook 4 to 5 minutes longer or until pork is no longer pink in center (at least 145°F). Transfer to plate; cover with foil to keep warm. In same skillet, melt remaining 1 tablespoon butter over medium-high heat. Add onion and corn; cook 3 to 4 minutes or until onion softens and begins to brown. Remove from heat; add whiskey, and return to heat. Cook 1 to 2 minutes over medium-high heat until whiskey evaporates. Stir in lemon juice. Pour corn mixture over pork. Sprinkle with basil.