Pan Seared Pork Porterhouse - biscuits and such
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Pan Seared Pork Porterhouse

porterhouse 2

I think it’s safe to say that in the past year I’ve learned more about meat than in any of my previous years manning the helm of my cast iron collection. After spending the better part of the winter writing and cooking and testing 50 recipes for The Meat Cookbook, I can bone a chicken without even thinking about it and making ribs comes as easily these days as making pie dough. I even made a turducken, for Heaven’s sake! If only my 18 year old vegetarian self could have seen me stuffing pats of butter between layers of birds…

porterhouse 3

This is all to say, however, that no matter how much knowledge I’ve acquired in the kitchen, there is always more to learn. It was only recently, in fact, that I learned that pork can be served a delightfully pink medium. Gone are the days of pork chops so dry you drain your water glass with the first bite, these days chefs and home cooks a like are gravitating towards a more tender experience. For this month’s North Carolina Pork Council recipe I took on the pan-seared porterhouse, a new name for a classic cut. Lightly spiced and seared in butter and olive oil to an internal temperature of 120F, this pork chop has given me a fresh appreciation for everything that pork can be. I can’t believe I’ve spent so many years in the dark! Three cheers for seared and medium-rare pork!

porterhouse 1

This post is sponsored by the North Carolina Pork Council.

Pan Seared Pork Porterhouse
serves 2

2 bone-in cuts of pork porterhouse (also known as bone-in pork chops)

1 tbsp olive oil

1 tbsp salted butter

Salt, pepper, red pepper flakes, and paprika to taste

Clean and season your pork on both sides. Combine oil and butter in a skillet and bring the skillet to a medium-high temperature. Cook the chops 2-3 minutes on each side, or until golden brown. Let rest 5 minutes, then serve.

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5 Comments

  • Matt Robinson

    23.06.2014 at 20:30 Reply

    Love how you made these, they look so moist too!

  • Polymicroboy

    20.11.2015 at 16:32 Reply

    Sorry, The cuts you illustrate here are not Porterhouse cuts but look like Loin Chops. At least on the Left Coast, we recognize porterhouse cut taken from short loin with a sizeable portion of tenderloin attached.

    • Elena Rosemond-Hoerr

      20.11.2015 at 18:53 Reply

      I can only relay the information that was given to me by the butcher and the Pork Council. I’m no expert, by any means.

  • biscuits and such | Apple Buck

    04.11.2016 at 13:45 Reply

    […] Slice apple and simmer over medium/low heat for 45 minutes until apples have softened. Let cool and transfer to a container in the fridge. Allow to sit overnight (at least). Separate the apples and the juice. The pickled apple juice is fantastic for this recipe, and the apples are delicious served with pork chops. […]

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    04.11.2016 at 14:09 Reply

    […] Slice apple and simmer over medium/low heat for 45 minutes until apples have softened. Let cool and transfer to a container in the fridge. Allow to sit overnight (at least). Separate the apples and the juice. The pickled apple juice is fantastic for this recipe, and the apples are delicious served with pork chops. […]

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