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Corn Roasted in the Husk and BBQ Pork Chop

Prepare and easy, no-fuss meal on the BBQ grill, tender, fresh corn with a zesty pork chop.

How many servings?

From kitchen to table in 1 hour (includes time for corn to soak).

barbecue sauce
lime juice
dried rosemary
garlic salt

French bread
butter or margarine (half for corn, half for bread)

Corn Roasted in the Husk and BBQ Pork Chop


  1. Trim any loose silk from the top of the corn. Soak in water for 30 minutes.
  2. Heat BBQ grill.
  3. Mix BBQ sauce, lemon juice, dried Rosemary, garlic salt and pepper together.
  4. Place pork chop on grill and brush lightly with BBQ sauce. Close cover on grill.
  5. Spread butter or margarine over bread and wrap in foil. Remove corn from water and shake off excess.
  6. Turn pork chops and brush again with sauce. Place corn and foil-wrapped bread on top shelf of grill. Close lid again and roast for five minutes.
  7. Turn pork chop again and brush with any remaining sauce. Turn corn and bread and recover.
  8. Repeat two more times turning pork, corn and bread at five minute intervals.
  9. Serve with salad.

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