Grilled Pork Chops with Charred Corn and Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Juicy grilled pork chops paired with charred corn and a zingy lime butter create such a vibrant, restaurant quality meal that your family will absolutely love. The best part? Most of these ingredients are probably already in your kitchen. Lime is packed with vitamin C, which boosts your immune system while adding incredible brightness to every bite. The whole thing takes just 45 minutes from start to finish, making it perfect for busy nights when you still want something delicious and satisfying on the table.
Ella x
Ingredients
- 4pork chops(1.5 inches thick)
- 4corn on the cob(husked)
- 4 tablespoonsbutter(softened)
- 2fresh lime(zested and juiced)
- 3garlic cloves(minced)
- 3 tablespoonsfresh cilantro(chopped)
- 3 tablespoonsolive oil
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper
- ½ teaspoonsmoked paprika
- ½ teaspooncumin
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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