Grilled Porterhouse (Bone-In Loin) Chops with Chipotle Cilantro Butter



  • 4 porterhouse (bone-in loin) pork chops (about 1-inch thick)
  • 2 teaspoons paprika
  • salt
  • black pepper
  • olive oil (for brushing*)
  • 4 pieces corn (shucked)
  • 2 teaspoons olive oil
  • 4 tablespoons butter (unsalted, at room temperature)
  • 2 tablespoons cilantro (chopped)
  • 1 tablespoon chipotles in adobo (chopped*)
  • 1 teaspoon lime juice (fresh)


  1. Preheat grill over medium high heat and brush with olive oil.Sprinkle paprika, salt and pepper on both sides of the chops.
  2. 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.
  3. 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.
  4. In a food processor, combine softened butter, cilantro, chipotle pepper and freshly squeezed lime juice. Pulse for 1 minute until it’s fully combined.
  5. 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.
  6. *You can find chipotle pepper in adobo sauce canned in the ethnic or Latin section of most major supermarkets.
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