Ingredients
2
bone-in pork rib chops, 1/2 inch thick (3/4 lb)
3
teaspoons southwestern seasoning mix
2
tablespoons chopped fresh cilantro
2
teaspoons butter or margarine, melted
1
teaspoon lime juice
2
ears frozen corn-on-the-cob
Preparation
Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Sprinkle pork chops with 2 teaspoons of the seasoning mix. Let stand at room temperature no more than 5 minutes.
Meanwhile, in small bowl, mix cilantro, melted butter, lime juice and remaining 1 teaspoon seasoning mix. Coat corn with 1 tablespoon cilantro mixture; reserve remaining mixture. Wrap each ear of corn in heavy-duty foil, sealing edges well and leaving room for heat expansion.
Place pork on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Place corn directly over medium heat. Cover grill; cook 10 minutes. Turn pork and corn; cook 7 to 8 minutes longer or until corn is hot, pork is no longer pink and meat thermometer inserted in center of pork reads 160°F. Serve remaining melted butter mixture with corn and pork.
