Servings: 4
Prep Time: 10 Min.
Cook Time: 25 Min.

+ 4 porterhouse (bone-in loin) pork chops, about 1-in. thick
+ 2 tsp. paprika
+ salt and pepper to taste
+ olive oil, for brushing*

Corn on the Cob:
+ 4 pieces corn, shucked
+ 2 tsp. olive oil

Chipotle-Herb Butter:
+ 4 Tbsp. butter, unsalted, at room temperature
+ 2 Tbsp. cilantro, chopped
+ 1 Tbsp. chipotle chile in adobo sauce, chopped*
+ 1 tsp. lime juice, fresh

*You can find chipotle pepper in adobo sauce canned in the ethnic or Latin section of most major supermarkets.

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 min., turning once halfway through, until cooked to 145°F. Remove the pork from the grill, tent it with foil and let it rest for 3 min.
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 min. until it's fully combined.
5. Dish up 1 Tbsp. of the compound butter on top of each piece of pork, and serve alongside a piece of corn on the cob.

* Oil is not included in the nutritional value since it's for brushing the grill, vs. the chops

* This is a fun recipe to play with. You can alter the compound butter for a completely different spin on the dish! Subbing in various types of herbs would be an easy flavor swap --try parsley instead of cilantro, or garlic instead of the chipotle peppers.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com

Calories: 330;   Total Fat: 19g;   Saturated Fat: 9g;   Cholesterol: 100mg;   Total Carbs: 18g;   Fiber: 3g;   Protein: 25g;   Sodium: 90mg;