Category Archives: grilled, barbequed, smoked, and fried

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…

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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.

For the Love of the Grill

Recently I had the opportunity to partner with Luca, a new online platform for making magazines and publications for mobile devices and tablets.  I’ve loved playing around with it, learning the system and seeing what I could come up with. I decided to start with a roundup of some of my favorite recipes for the grill. So grab your phone, tablet, or computer and get ready to grill!

Grilled Pork Tenderloin

pork tenderloin 1

I have this tshirt that I love from Dogfish Head, the brewery. It has the classic image of the pork with the various cuts drawn out, but instead of labeling the parts of the pig with butcher’s terminology, the parts are labeled with the names of DFH brews. It’s a great shirt. Once, while wearing that shirt in a hotel elevator, I had a nun (really) give me a nice long once over and ask, seriously, “so are you on the pork council?” I politely shook my head no, stepped off of the elevator and laughed all the way down the hall. I don’t think you get to be on the pork council simply by way of enthusiasm for the product, but IF ONLY.

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Needless to say, when the North Carolina Pork Council contacted me to see if I was interested in working with them to promote the different ways to prepare pork, I jumped on the opportunity. Because I love North Carolina and pork. It’s a win win. This month’s featured cut is the tenderloin, a cut that is as tender as the name implies. Tenderloin is something that I usually associate with roasted apples and fall holidays, so the challenge of creating a recipe for this time of year was exciting. We decided to marinate the meat with limes and chipotle and grill it, which created a crisp blackened skin and a moist, juicy cut of meat. Served with wilted turnip greens fresh from the Columbus County Community Farmer’s Market and crispy smashed potatoes, this was a perfect summer meal. 

pork tenderloin

This post is sponsored by the North Carolina Pork Council.

Grilled Pork Tenderloin

1 pork tenderloin

1 tbsp chipotle

3 limes

2 tbsp olive oil

6-12 hours before serving, combine pork, chipotle powder, lime juice, and oil in a bag. Refrigerate, turning occasionally.

Heat the grill to med/high heat or 375F. Grill for 6 minutes on each side, or until an internal temperature of 140-145 is reached. Remove from heat and let rest 20 minutes before slicing and serving.