- 4 Porterhouse pork chops (about 1-inch thick)
- 2 teaspoons paprika
- 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)
- Preheat grill over medium high heat and brush with olive oil.Sprinkle paprika, salt and pepper on both sides of the chops.
- 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.
- 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.
- *You can find chipotle pepper in adobo sauce canned in the ethnic or Latin section of most major supermarkets.