Grilled Porterhouse Chops with Chipotle Cilantro Butter
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.
4 porterhouse (bone-in loin) pork chops, about 1-inch thick
2 teaspoons paprika
Salt and ground black pepper to taste
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 chopped chipotle chile in adobo sauce**
1 teaspoon fresh lime juice
- Preheat grill over medium high heat and brush with olive oil.
- Sprinkle paprika, season with salt and pepper on both sides of the chops.
- Grill the pork for 8 to 9 minutes, turning once halfway through, until cooked to 145°F (62.7°C). 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.
Makes 4 servings.
*Oil is not included in the nutritional value since it's for brushing the grill, not the chops.
**You can find chipotle pepper in adobo sauce canned in the ethnic or Latin section of most major supermarkets.
Nutritional Information Per Serving (1/4 of recipe): Calories: 330; Total Fat: 19g; Saturated Fat: 9g; Cholesterol: 100mg; Total Carbs: 18g; Fiber: 3g; Protein: 25g; Sodium: 90mg.
Recipe and photograph provided courtesy of National Pork Board.