Southwest Grilled Pork Chops and Corn

Southwest Grilled Pork Chops And Corn

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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



  • 2
    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
  • 2
    ears frozen corn-on the cob

How to Make Southwest Grilled Pork Chops and Corn


  1. Heat 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.
  2. Meanwhile, 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.
  3. Place 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.

Printable Recipe Card

About Southwest Grilled Pork Chops and Corn

Course/Dish: Pork Steaks and Chops

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