Chipotle Lime Pork Chops with Corn on the Cob
- SERVES
- 6
- COOK TIME
- 4 Hr
Chipotle Lime Pork Chops with Corn on the Cob...mmm mmm! The vinegar in the marinade tenderizes these juicy chops. And because the corn is cooked on top of the chops, you don't have to worry about it overcooking.
What You'll Need
- 1/2 cup all-purpose flour
- 1 1/2 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 6 bone-in center-cut pork chops (about 1/2-inch thick)
- 2 to 3 tablespoons olive oil, divided
- 1 (12-ounce) bottle Baja chipotle marinade
- 1/4 cup lime juice
- 2 scallions (green onions), sliced
- 1 cup barbecue sauce
- 4 large cloves garlic, pressed
- 3 ears fresh yellow corn, cut in half
What to Do
- Combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper in a large resealable plastic freezer bag; add pork, tossing to coat.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook pork, in batches, 2 minutes on each side or until browned, adding additional 1 tablespoon oil, if needed.
- Place pork in a lightly greased 5- to 6-quart slow cooker. Combine marinade and next 3 ingredients; pour over pork in slow cooker. Combine marinade and next 3 ingredients; pour over pork in slow cooker. Rub remaining 1 tablespoon oil and the garlic evenly over corn. Sprinkle corn with remaining 1/2 teaspoon each of salt and pepper; add corn to slow cooker.
- Cover and cook on LOW setting 4 hours, or until meat is tender.