Southwest Grilled Pork Chops and Corn

Southwest Grilled Pork Chops And Corn Recipe

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Nancy Campbell


Betty Crocker

I used taco seasoning for the southwestern seasoning mix. Try corn off the cob as well, stir in butter mixture. Cook in skillet on grill.

★★★★★ 1 vote


bone in pork rib chops, 1/2 in thick
3 tsp
southwestern seasoning mix
2 Tbsp
chopped fresh cilantro
2 tsp
butter or margarine, melted
1 tsp
lime juice
ears frozen corn-on the cob

How to Make Southwest Grilled Pork Chops and Corn


  • 1Heat gas or charcoal grill for indirect cooking as directed by manufacturere. Sprinkle pork chops with 2 teaspoons of seasoning mix. Let stand at room temperature no more than 5 minutes.
  • 2Meanwhile, in small bowl, mix cilantro, melted butter, lime juice and remaining 1 teaspoon seasoning mix. Coat corn with 1 tablespoon cilantro mixture; reserve remaining mixture. Wrap each ear of corn in heavy-duty foil, sealing edges well and leaving room for heat expansion.
  • 3Place pork on unheated side of two-burner gas grill or over drip pan on charcoal grill, or over low heat. Cover grill; cook 10 minutes. Turn pork and corn; cook 7 to 8 minutes longer or until corn is hot, pork is no longer pink and meat thermometer inserted in center of pork reads 160 F. Serve remaining melted butter mixture with corn and pork.

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About Southwest Grilled Pork Chops and Corn

Course/Dish: Pork, Steaks and Chops