These thick and juicy Grilled Porterhouse Pork Chops are going to be the talk of the neighborhood!

Grilled Porterhouse Pork Chops

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We hit the jackpot at our local supermarket last week! These scrumptious, two-inch thick porterhouse pork chops (aka “cowboy pork chops”) were on sale for a ridiculously low price. So I loaded up our cart with four of these gorgeous beauties so we could make these amazing, juicy Grilled Porterhouse Pork Chops!

What is a porterhouse pork chop?

A porterhouse pork chop is a bone-in pork chop with the pork loin on one side of the T-bone and the pork tenderloin on the other.

Grilled Porterhouse Pork Chops

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More often than not, I’ve seen these at the market cut to about one-inch thick, but if you see two-inch porterhouse chops – buy some! The thicker the pork chop, I think, the easier it is to avoid over-cooking – and there is nothing worse than a dry, over cooked pork chop!

Although we made Grilled Porterhouse Pork Chops shown in the recipe today, you can actually use this recipe for any type of pork chop. It’s very simple to make and adds a wonderfully seasoned flavor that complements the pork, without overwhelming it.

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Grilled Porterhouse Pork Chops - A Family FeastGrilled Porterhouse Pork Chops

How do you make Grilled Porterhouse Pork Chops?

It all starts with a simple overnight marinade – a process similar to brining – that helps the pork chops stay nice and juicy as they cook, and also imparts extra flavor.

Our marinade is a simple wet rub made with fresh garlic, thyme, parsley, rosemary, champagne vinegar, salt and pepper, whole grain mustard, a touch of sugar, and extra virgin olive oil. Place your porterhouse pork chops in a large plastic bag (or two bags if your chops are extra large) – then pour the marinade over the chops, coating all sides.)

The next day (at least 12 hours later and no more than 24 hours later) – fire up the grill! Heat one side of your grill to high, and leave the other side low. Sear each side on the high heat side, then move to the low heat side to finish cooking through.

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Grilled Porterhouse Pork Chops

Because these Grilled Porterhouse Pork Chops were so thick – it actually took them close to thirty minutes to cook through. We removed them from the grill once they reached an internal temperature of 145 degrees F – and as the chops rest before serving and slicing, the internal temperature continued to rise to the FDA’s recommended temperature of 160 degrees F.)

If your chops are a thinner cut, the cooking time will be less. As always, when cooking meat, we recommend using either a probe thermometer or an instant read thermometer to help you avoid overcooking your meat.

You may also like these other pork recipes:

  • Crumb-Crusted Pork Chops
  • Perfect Pork Chops
  • Perfect Pork Tenderloin
  • Herb Crusted Grilled Pork Tenderloin with Crispy Shallots
  • Guinness Barbecued Pork Tips

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Grilled Porterhouse Pork Chops

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