Grilled Pork Chops with Charred Corn and Lime Butter

Instructions

1. 1

   Prepare the lime butter by mixing softened butter with lime zest, lime juice, minced garlic, and chopped cilantro in a small bowl. Season with a pinch of salt and set aside.

   Tip: Make the compound butter ahead of time and refrigerate for easier handling.

2. 2

   Pat the pork chops dry with paper towels. In a small bowl, combine sea salt, black pepper, smoked paprika, and cumin. Rub this spice mixture evenly over both sides of each pork chop.

   Tip: Dry meat ensures better browning and caramelization on the grill.

3. 3

   Brush the corn cobs lightly with olive oil and season with a small pinch of salt and pepper.

   Tip: Oil prevents the corn from sticking and helps create those desirable char marks.

4. 4

   Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: Test the grill temperature by holding your hand 4 inches above the grates; you should feel heat after 3-4 seconds.

5. 5

   Place pork chops on the hot grill and cook for 5-6 minutes on the first side without moving them. Flip and cook for another 5-6 minutes until the internal temperature reaches 145°F.

   Tip: Avoid pressing down on the pork chops; let them cook undisturbed for the best crust.

6. 6

   Simultaneously, place corn cobs on the grill perpendicular to the grates. Turn them every 3-4 minutes until all sides are lightly charred, approximately 12-15 minutes total.

   Tip: Charring the corn brings out natural sweetness and adds depth of flavor.

7. 7

   Transfer the cooked pork chops to a cutting board and let them rest for 3-4 minutes to retain juices.

   Tip: Resting allows carryover cooking to finish and keeps the meat tender and moist.

8. 8

   Place a dollop of lime butter on top of each pork chop and corn cob while still warm. Serve immediately with extra lime wedges on the side.

   Tip: The residual heat will melt the butter beautifully over the hot meat and corn.