Prep Time: 10 minutes
Cook Time: 25 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
4 porterhouse chops, (bone-in loin 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
4 tablespoons butter, unsalted, at room temperature
2 tablespoons cilantro, chopped
1 tablespoon chipotle chile in adobo sauce, chopped*
1 teaspoons 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.
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
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.
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
Recipe from: PorkBeInspired.com