Porterhouse Pork Chops

Porterhouse Pork Chops Recipe

This porterhouse pork chop recipe gives your usual steak a run for its money.

If you’re like most, a porterhouse isn’t something you order very often. Maybe for a special occasion, or if the boss is picking up the bill. But we’ve got a take on the porterhouse that’s different from most. And it’s a recipe we think you’ll keep coming back for. Behold: the Porterhouse Pork Chop.

To master this recipe, you’ve got to master the art of indirect grilling. Here’s the short version:

• Remove the top grate from the charcoal grill. Place coals in a chimney starter. Spark the coals and let the coals burn until they are covered with a thick layer of gray ash.
  
• Spread the coals onto one side of the bottom grate. Replace the top grate. If the grill does not have a built-in thermometer, attach an oven thermometer to the top grill grate. Close the grill.

Perfectly cooking a 2-inch thick piece of meat is no easy task, but when it comes to getting the flavor perfect, we’re here to lend a hand.

Before hitting the grill, coat your pork chop with 2 tablespoons of our Brown Sugar Hickory Pork Rub.

Little bit sweet. Little bit salty. Little bit spicy. That’s the holy trinity of a great pork rub. And it’s what you’ll find in this championship rub recipe from Sterling and Molly Smith of Loot N’ Booty BBQ. The same recipe that took first at the 2014 American Royal World Series of Barbecue®.

Porterhouse Pork Chop Relatives: Other Great Recipes

If you love that rub, try it in these other delicious recipes:

• Championship Ribs: Another Sterling original, these ribs are guaranteed to impress anyone at the judges’ table or the dinner table.
• Smoked Scotch Eggs: a smoky take on the ever-popular deviled egg.

After tackling such a hefty piece of meat, you deserve a break. Take a load off and pop open a cold one.

Essential Tools
Sharp paring knife
Cutting board
Oven thermometer
Aluminum foil
Instant-read thermometer

Ingredients
4 (2-inch thick) pork chops (about 1 pound each)
2 tbsp Twist’d Q™ Brown Sugar Hickory Pork Rub (Currently in stores as American Royal Pork Rub)
2 1/2 Tbsp vegetable oil
1 cup of your favorite BBQ sauce
2 Honeycrisp or Granny Smith apples, cut in half through the core, seeds removed
2 Tbsp unsalted butter, cut into small pieces
1 tsp ground cinnamon

Prep Pork Chops

1. Use a sharp paring knife to remove excess fat from the pork chops. Rub the pork chops with the Brown Sugar Hickory Rub so the flavors can penetrate the pork chops.
   Cover and refrigerate the pork chops at least 2 or up to 24 hours.

Set up Charcoal Grill for Indirect Grilling

1. Remove the top grate from the charcoal grill. Place coals in a chimney starter. Spark the coals and let the coals burn until they are covered with a thick layer of gray ash.
   Spread the coals onto one side of the bottom grate. If the grill does not have a built-in thermometer, attach an oven thermometer to the top grill grate, replace the top grate and close the grill.

Cook the Pork Chops

1. Using a kitchen brush, apply 1 tbsp oil to the tops of the pork chops.
2. Once the temperature of the grilling chamber reaches 450°F, use tongs to place the pork chops oiled side down on the hot grill grate directly above the coals. Resist the urge to move pork chops.
3. Leaving the lid open, cook for 3 minutes then use tongs to rotate the pork chops 90 degrees and cook on the same side for 3 more minutes to create crosshatch marks. Brush the tops of the pork chops with 1 tablespoon oil and flip the pork chops over.
4. Cook for 3 minutes, rotate and cook 3 more minutes.
5. Move the pork chops to the opposite side of the hot grill grate over the unlit part of the grill. Close the grill for 8 minutes or until an instant-read thermometer inserted into the pork chops reaches 140°F (internal temperature will rise 5° to 10°F upon standing); brush your favorite BBQ sauce over the tops of the pork chops during the last 4 minutes of grilling.
6. Transfer the pork chops to a cutting board, tent with aluminum foil and let stand 10 minutes before serving.
7. Serve with the cinnamon apples.

Cook the Cinnamon Apples

1. Using a kitchen brush, apply the remaining 1/2 tablespoon oil to the cut sides of the apples.
2. Use tongs to place the apples oiled side down on the hot grill grate directly above the coals. Cook for 6 minutes, flip the apples and cook for 3 more minutes or until a knife can easily be inserted into the apples.
3. Transfer to a plate and top the apples with the butter and sprinkle with cinnamon.

Tips

• Letting the pork chops stand at room temperature for 1 hour to take the chill off before cooking results in even cooking, and tender, juicier pork chops.

Notes

To cook the pork chops on the stovetop: in a large, oven-safe skillet, heat 1 tablespoon of vegetable oil over medium-high heat until it has a nice sheen. Place the chops into the skillet, being sure not to crowd the pan, cooking them in batches if necessary. Cook for 3 minutes, flip the pork chops and cook for another 3 minutes. Transfer the skillet to the oven and cook 8 minutes or until an instant-read thermometer inserted into the pork chops reaches 140°F. Transfer the pork chops to a cutting board, tent with aluminum foil and let stand 10 minutes.

To cook the apples in the oven, place the halved and seeded apples in a baking dish; top with the butter and sprinkle with the cinnamon. Cover with foil and bake in a 375°F oven for 12 minutes or until a knife can easily be inserted into the apples.