Cilantro Lime Pork Chop and Corn Bake

This one-dish pork chop and corn bake brings together juicy bone-in chops and sweet mini corn in a bright, tangy sauce of lime, cilantro, and chili.

The butter melts over the meat, basting it as it bakes, so every bite is tender and flavorful. With just a handful of ingredients and minimal prep, this is an easy weeknight dinner that feels a little special.

This recipe turns a simple pork chop dinner into a vibrant, one-pan meal. Bone-in pork chops and mini corn cobs bake together in a sauce made from fresh lime juice, chopped cilantro, and chili powder. Butter slices melt over the chops, keeping them moist and adding richness to the pan sauce.

The result is a tangy, buttery dish with a gentle kick, perfect for serving straight from the oven. The video shows the entire process: arrange the meat and corn, pour over the sauce, top with butter, and bake. This page fills in the details, like amounts and temperature, so the dish comes out perfectly every time.

Ingredients

Why this recipe works

Baking the pork chops and corn together in one dish lets the flavors mingle as they cook. The lime and chili sauce coats everything evenly, while the butter melts and bastes the meat, keeping it juicy.

The corn absorbs the seasoned butter, becoming tender and slightly sweet, which balances the tangy sauce. This method is hands-off and forgiving, making it ideal for busy evenings.

The bone-in chops are key here: the bone adds flavor and helps the meat stay moist during baking. A moderate oven temperature of 375°F (190°C) cooks the chops gently, so they reach a safe internal temperature of 145°F (63°C) without drying out. The resting period after baking allows the juices to redistribute, ensuring each slice is tender and succulent.

Notes and substitutions

Choose pork chops that are about 1 inch thick and bone-in for the best results. They should be similar in size so they cook evenly. Mini corn cobs are convenient and cook quickly, but regular corn cobs cut into chunks work just as well. If using frozen corn cobs, thaw them first and pat dry.

Fresh lime juice is essential for the bright, zesty flavor; bottled juice is a backup but lacks the same vibrancy. Cilantro should be chopped finely, including the stems, which are flavorful.

Chili powder can be adjusted to taste, but it should not overpower the lime. Unsalted butter allows you to control the salt level, but salted butter works if you reduce the added salt.

• Bone-in pork chops: Boneless pork chops (about 1 inch thick) — reduce cooking time by 5 minutes.
• Mini corn cobs: Frozen corn kernels (about 2 cups) — add during the last 10 minutes of baking.
• Fresh lime juice: Bottled lime juice (use 3 tablespoons) — fresh is brighter, but bottled works.
• Chili powder: Smoked paprika or ancho chili powder for a deeper, smokier flavor.

Equipment

• Large baking dish (9x13-inch)
• Small bowl
• Measuring cups and spoons
• Chef's knife
• Cutting board
• Foil (optional)