Grilled Porterhouse (Bone-In Loin) Chops with Chipotle Cilantro Butter

Ingredients
4 porterhouse (bone-in loin) pork chops, about 1-inch thick
2 teaspoons paprika
To taste salt and pepper
olive oil, for brushing*

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 teaspoons lime juice, fresh

Cooking Directions
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.


4 servings (1 serving: 1 chop, 1 piece of corn on the cob and 1 tablespoon of cilantro butter)

*Oil is not included in the nutritional value since it’s for brushing the grill, vs. the chops
Serving Suggestions
This is a fun recipe to play with. You can alter the compound butter for a completely different spin on the dish! Subbing in various types of herbs would be an easy flavor swap – try parsley instead of cilantro, or garlic instead of the chipotle peppers.

Nutrition Information
Calories: 330 calories
Protein: 25 grams
Fat: 19 grams
Sodium: 90 milligrams
Cholesterol: 100 milligrams
Saturated Fat: 9 grams
Carbohydrates: 18 grams
Fiber: 3 grams