The porterhouse pork chops are just like the beef porterhouse only pork (and smaller). Who knew? The weight will actually be between 14 and 16 oz each, so a single chop is a healthy serving. Thickness will be between 1 1/4″ and 1 1/2″ each. Will present a dramatic center of the plate picture while delivering a tender, flavorful meal.
Product ships frozen
Sourced from heritage breeds of pork, we focus on either Berkshire or Duroc to deliver the best flavor and tenderness.
Pork chops can be a funny thing. However, if they cook up dry and tough, all humor tends to leave the room. To avoid this deadly silence at the dinner table, it used to be a safer bet to buy porterhouse pork chops cut from the rib end.
OK, time once again for Bryan’s physiology lesson! Imagine you are a pig (come on, just play along); starting at your hip and running up to about the shoulder blade is the pork loin. At the top is the rib end and at the bottom is the loin end. The rib end, just like the Prime Rib of beef, will have more internal fat as it nears the shoulder and much less as it nears the hip. So with marginal pork, you have a better chance of keeping the chop moist if you opt for the end that has more fat to begin with because this delivers a form of self-basting if you will.
Because the loin end was leaner, it tended to dry out and was therefore less in demand from the consumer. So the packers, bless their hearts, instead of improving the quality of their product, decided to change the way they cut it, and thus was the birth of the pork tenderloin. They would take the loin end of the loin, remove the tenderloin (filet) in one piece, then remove the bones from the remaining loin and market a boneless pork loin as a new and improved cut of pork. New, yes; improved, no.
But all that’s changed now that we’re back to good pork to begin with. So we have reintroduced the bone-in porterhouse pork chop cut from quality breeds that have proper marbling and color to ensure a raucous dinner table. Instead of the courteous silence from your guests, you won’t be able to shut them up and probably will never invite them over again, but that’s not my problem.
Almost any method you like will be outstanding with this cut. On a grill, pan seared on the stovetop, or some combination of either with a finish in a moderate oven (325/350 degrees).
One important point when cooking pork: back off on the heat. While we recommend full heat when cooking beef on the grill, with pork, I’d go about 75% of full temp. Lower and slower is the key. The only time I would go full heat is if I’m intending to sear first then oven finish. In that case, literally only 2 to 3 minutes to get the sear on will not adversely affect the tenderness; but extended high heat will. Additionally, as with our basic cooking recommendation, you’ll have great success if you split the time (even with the lower heat) to 2/3 on the first side and 1/3 on the second.