10 min
PREP TIME
14 min
COOK TIME
301
CALORIES
12
INGREDIENTS
Ingredients
Preparation
Related Recipes
Reviews
INGREDIENTS 8 SERVINGS
- Pork Porterhouse Chops
- 1/4 cup (60 milliliter) Smoked Paprika and Onion Seasoning
- 1/3 cup (75 milliliter) oil
- 2 tablespoons (30 milliliters) white vinegar
- 4 bone-in porterhouse pork chops
- Creamy Corn Salad
- 2 ears corn , husks and silk strands removed
- 1/3 cup (75 milliliters) sour cream
- 5 cherry tomatoes , quartered
- 3 tablespoons (45 milliliters) chopped red onion
- 2 tablespoons (30 milliliters) finely chopped cilantro
- 2 tablespoons (30 milliliters) lime juice
- 1 tablespoon (15 milliliters) pure maple syrup
- 1 teaspoon (5 milliliters) Smoked Paprika and Onion Seasoning
Preparation
- 1 For the Pork Porterhouse Chops, mix Seasoning, oil and vinegar in small bowl until well blended. Divide mixture in half. Brush half of the mixture evenly on both sides of pork chops. Reserve remaining half of seasoning mixture for basting. Refrigerate chops 1 hour or longer for more flavour.
- 2 Grill chops over medium heat 5 to 7 minutes per side or until desired doneness. Remove from grill. Baste with remaining seasoning mixture. Let rest 5 minutes.
- 3 Meanwhile, for the Corn Salad, place corn on grill; close lid. Grill over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally. Let cool slightly. Carefully cut kernels from cobs.
-
4
Mix grilled corn with remaining ingredients in medium bowl. Serve warm with Pork Chops.
Test Kitchen Tip: Substitute 1 cup (250 milliliters) whole corn kernels in place of corn on the cob. Cook in cast iron skillet on grill, or large nonstick skillet on stovetop until lightly charred.
NUTRITION INFORMATION
(per Serving)
