Double Chop with Kickin' Skillet Corn Recipe

Double Chop with Kickin' Skillet Corn Recipe

Double Chop with Kickin' Skillet Corn

What’s better than a grilled pork chop? How about a frenched double chop? This impressive cut may require a special order from your butcher, but have no fear, that’s about as complicated as this recipe gets.

We partnered with Lodge Cast Iron to prepare a recipe that's sure to get your grill firing.  Use Southwest Kick Sear Blend to give this chop a little scoot in its boot. Paired with skillet corn and lots of zesty, buttery sauce, it’s an impressive addition to your next cookout. 

Level: Intermediate
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4
Cook It With: Lodge Cast Iron Dual Handle Pan



  • 2 double-cut pork chops, bones frenched
  • 2 tablespoons, plus 1 teaspoon Lodge Southwest Kick Sear Blend, divided
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil, divided
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 4 ears of corn, kernels removed
  • 1 jalapeño pepper, seeds removed and minced (optional)
  • 2 tablespoons butter
  • Juice of 1 lime
  • 1 teaspoon lime zest
  • ¼ cup cilantro, chopped
  • Salt and pepper, to taste


  1. Preheat your gas grill to medium-high, about 5-10 minutes.
  2. Pat the pork chops dry with a paper towel. Season both sides of the pork chops with 2 tablespoons of Southwest Kick and 1 teaspoon salt, pressing the spices into the meat.
  3. Heat 1 tablespoon of vegetable oil in a 12 inch cast iron pan on the grill. Once the oil is hot, add the pork chops to the skillet and sear them for 3-4 minutes per side, until well browned. Sear the edges as well, rolling the chop to ensure all sides get some skillet love. 
  4. Remove the chops from the skillet and place on the top rack of the grill. Shut the lid to allow the skillet to get hot again, 3-4 minutes.
  5. Heat the remaining tablespoon of vegetable oil in the skillet. Add the remaining Southwest Kick,  as well as the corn, red bell pepper, onion, garlic, and jalapeño pepper (if using). Sauté for 5-7 minutes until the vegetables are tender and slightly charred. Add the butter and stir until melted. 
  6. Squeeze in the lime juice and season with zest, salt, and pepper to taste. Continue cooking for another minute or two to combine the flavors. Return the chops to the skillet before serving. Sprinkle with chopped cilantro and enjoy!

Credits: Chef Kris Stubblefield


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