- Special Pricing
Grilled Porterhouse (Bone-In Loin) Pork Chops with Chipotle Cilantro Butter
- Active Time 10m
- Total Time 35m
Fire up the grill and get ready for some serious flavor! This pork Porterhouse chop is topped with butter blended with fresh cilantro and chipotle peppers.
- 4 Porterhouse (bone-in loin) pork chops, about 1-inch thick
- 2 teaspoons paprika
- Salt and pepper, to taste
- Olive oil, for brushing grill
- Corn on the Cob:
- 4 pieces corn, shucked
- 2 teaspoons olive oil
- Chipotle-Herb Butter:
- 4 tablespoons butter, unsalted, at room temperature
- 2 tablespoons cilantro, chopped
- 1 tablespoon chipotle chile* in adobo sauce, chopped
- 1 teaspoon lime juice, fresh
Preheat grill over medium high heat and brush with olive oil. Sprinkle paprika, salt and pepper on both sides of the chops.
Grill the pork for 8-9 minutes, turning once halfway through, until cooked to 145 degrees F. Remove the pork from the grill, tent it with foil and let it rest for 3 minutes.
Brush the corn with olive oil and place on the grill. Grill the corn for a few minutes on each side, turning regularly until it is charred. Remove from grill and set aside.
In a food processor, combine softened butter, cilantro, chipotle pepper and freshly squeezed lime juice. Pulse for 1 minute until it’s fully combined.
Dish up 1 tablespoon of the compound butter on top of each piece of pork, and serve alongside a piece of corn on the cob.
*You can find chipotle pepper in adobo sauce canned in the ethnic or Latin section of most major supermarkets.
Recipe reprinted by permission of National Pork Board. All rights reserved.
nutrition information per serving
330 calories; 19g total fat; 100mg cholesterol; 90mg sodium; 18g carbohydrates; 3g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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