Cilantro Lime Pork Chop and Corn Bake Step-by-step instructions

Before you start

Before starting, heat the oven to 375°F (190°C). Pat the pork chops dry and season them with salt and pepper. Slice the butter into four even pats. Chop the cilantro and measure the lime juice and chili powder.

If using regular corn cobs, cut them into 2-inch chunks. Have a large baking dish ready. All ingredients should be at room temperature if possible, except the butter, which can be cold. The prep takes about 10 minutes.

Instructions

Assemble the dish

1. 1Arrange the meat and corn
   Heat the oven to 375°F (190°C). Pat the pork chops dry with paper towels and season both sides with salt and pepper. Place the pork chops in a single layer in a large baking dish, tucking the mini corn cobs around and between them.
   Look for The chops and corn should fit snugly in one layer, with the corn nestled around the meat.
   Tip If using regular corn cobs, halve them crosswise so they fit neatly around the chops.
2. 2Make the cilantro lime sauce
   In a small bowl, stir together the lime juice, chopped cilantro, and chili powder. Pour the mixture evenly over the pork chops and corn, making sure the sauce reaches all the pieces.
   Look for The sauce should coat the meat and corn with a green-flecked, reddish tint.
   Tip Use a spoon to lift the chops slightly so the sauce runs underneath them.
3. 3Top with butter
   Place a slice of butter on top of each pork chop. The butter will melt and baste the meat as it bakes, enriching the sauce.
   Look for Each chop has a pat of butter melting over its surface.
   Tip If the butter is very cold, let it sit at room temperature for 10 minutes before slicing.

The pork chops and corn are arranged in the baking dish in a single layer. The sauce is poured over evenly, and each chop is topped with a pat of butter. The dish looks colorful with green cilantro, red chili, and yellow butter against the golden chops and corn.

Bake and rest

4. 4Bake until the pork is cooked through
   Place the dish in the oven and bake for 25 to 30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) when checked with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone. The corn should be tender and the butter bubbling. Let it rest for 3 minutes before slicing.
   Look for The butter is bubbling around the edges, and the pork is browned on top and registers 145°F (63°C).
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Start checking the temperature at 20 minutes; timing varies with chop thickness and oven.
5. 5Rest the pork
   Remove the dish from the oven and let the pork chops rest in the dish for at least 3 minutes. The internal temperature will rise slightly during this time, and the juices will redistribute through the meat.
   Look for The pork is resting in the hot sauce, and the butter has melted into a glossy pan sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cover loosely with foil if the dish is cooling too quickly, but do not seal tightly.

After baking, the dish is bubbling and fragrant. The butter has melted into a glossy sauce, the pork is browned on top, and the corn is tender.

The internal temperature of the pork registers 145°F (63°C). The dish has rested for at least 3 minutes, allowing the juices to settle.

Serve

6. 6Serve with the pan sauce
   Using a spatula, lift each pork chop and arrange it on a serving platter with the corn. Spoon the remaining cilantro lime butter sauce from the dish over the top. Serve hot.
   Look for The sauce is thin, buttery, and flecked with cilantro, coating the pork and corn.
   Tip Warm the serving platter slightly so the sauce doesn't cool too quickly.

The pork chops and corn are lifted out with a spatula and arranged on a serving platter. The remaining sauce is spooned over the top. The sauce is thin, buttery, and flecked with cilantro, coating the meat and corn. Everything is hot and ready to serve.

Common mistakes

Overcooking the pork is the most common mistake, leaving it dry and tough. Use a thermometer and start checking at 20 minutes. Another mistake is using a dish that is too small, which crowds the meat and causes uneven cooking.

Ensure the chops are in a single layer. Forgetting to season the pork before adding the sauce can result in a bland dish. Finally, don't skip the resting period; it's essential for juicy meat.

How to tell it’s done

The pork chops are done when an instant-read thermometer inserted into the thickest part (not touching bone) registers 145°F (63°C). The corn should be tender when pierced with a fork.

The butter should be melted and bubbling around the edges, and the sauce will have reduced slightly. After removing from the oven, let the pork rest for at least 3 minutes before serving. The internal temperature may rise a few degrees during resting.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest