One easy-to-cook recipe that takes around 30 minutes to make is summer corn and tomato pasta from Every Day with Rachael Ray. Another is pork chops with herb-mustard butter from Southern Living, which takes 20 minutes to make.
To make the summer corn and tomato pasta, cook 1 pound of bow-tie pasta according to the package instructions. While the pasta cooks, heat 2 tablespoons of olive oil over medium heat before adding two smashed garlic cloves and 1 pint of cherry tomatoes. Cook the tomatoes until softened, about 5 minutes, stirring occasionally. Add the corn, and cook at a slightly higher heat for another 5 minutes or until the corn is heated through. Season with salt to taste, then add the tomato mixture to the pasta along with 2 tablespoons of salted butter and 1/4 cup of torn, fresh basil leaves. Toss and serve the dish.
To make pork chops with herb-mustard butter, sprinkle 4 1/2 inch thick bone-in pork loin chops with 1 teaspoon salt and 1/2 teaspoon black pepper. Place the chops on an aluminum rack in a broiler pan lined with foil. In a small bowl, blend 1/4 cup softened butter, 1/4 cup chopped parsley, 2 tablespoons honey mustard and 1 teaspoon chopped fresh sage. Place a spoonful of the butter mixture on each chop, then broil the chops 5 inches from the heat source for eight to 10 minutes. The internal temperature should reach at least 155 degrees Fahrenheit in the thickest part of the chop.