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- 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.