I’ll teach you my proven method for cooking perfect porterhouse pork chops using a two-step process. First, I bring the 1.5-2 inch thick chops to room temperature and season generously with salt and pepper. Then, I sear them in a cast-iron skillet for 3-4 minutes per side before finishing in a 400°F oven with butter, garlic, and fresh herbs until they reach 145°F internal temperature. My technique guarantees a golden crust and juicy center every time.
Recipe
The porterhouse pork chop, a premium cut combining both the tenderloin and loin separated by a distinctive T-shaped bone, offers an exceptional dining experience when prepared correctly. This thick-cut chop requires careful attention to achieve the perfect balance of a golden-brown crust while maintaining a juicy, tender interior.
This recipe focuses on pan-searing followed by oven-finishing, a method that guarantees even cooking and ideal flavor development. The key lies in bringing the meat to room temperature before cooking and allowing proper resting time afterward to retain the natural juices.
- 2 porterhouse pork chops (1.5-2 inches thick)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves, crushed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Remove the pork chops from the refrigerator 30 minutes before cooking and season generously with salt and pepper. Preheat the oven to 400°F.
Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the chops for 3-4 minutes per side until golden brown. Add butter, garlic, and herbs to the pan before transferring to the oven. Cook for 8-10 minutes or until internal temperature reaches 145°F.
Remove from oven, transfer chops to a cutting board, and let rest for 5-10 minutes before serving.
For best results, choose pork chops of equal thickness to guarantee even cooking. Avoid moving the chops while searing to achieve proper crust formation.
A meat thermometer is essential for accuracy, as cooking time can vary based on thickness. If the crust browns too quickly, lower the heat to prevent burning. The chops will continue cooking slightly during the resting period, so consider removing them from the oven when the internal temperature reaches 140°F.
Final Toughts
Mastering this porterhouse pork chop recipe opens up new possibilities for elevating your home cooking to restaurant quality.
I’ve found that once you understand the core cooking techniques – from proper searing to achieving the ideal internal temperature – you can consistently produce exceptional results. These skills transfer well to other cuts of meat and cooking methods.
I encourage you to experiment with different flavor pairings beyond what I’ve suggested.
Try Asian-inspired marinades with soy and ginger, or Mediterranean herbs like oregano and rosemary. The porterhouse’s versatility makes it an ideal canvas for culinary creativity.
Remember that confidence in the kitchen comes from practice, and this recipe serves as a foundation for developing your expertise with premium pork cuts.
Frequently Asked Questions
How Thick Should a Porterhouse Pork Chop Be for Optimal Cooking?
I recommend cutting your chop to 1.5-2 inches thick for ideal cooking techniques. This thickness guarantees I’ll get perfect searing while maintaining a juicy interior through controlled heat.
Can I Substitute Bone-In Pork Chops for Porterhouse Cuts?
Like swapping players mid-game, I recommend substituting pork chops carefully. Center-cut bone-in chops work as chop alternatives, but they’re leaner and cook faster than true porterhouse cuts.
What’s the Ideal Internal Temperature for a Juicy Porterhouse Pork Chop?
I recommend cooking your pork to 145°F (63°C) for ideal juiciness, then letting it rest 3-5 minutes. If you exceed 155°F, you’ll risk drying out this premium cut.
How Long Should I Let Porterhouse Pork Chops Rest Before Serving?
I recommend letting your chops rest for 5-10 minutes, which allows the meat juices to redistribute throughout. The resting time guarantees you won’t lose those flavorful juices when cutting.
Why Is My Porterhouse Pork Chop Turning Out Tough and Dry?
I find that tough, dry chops usually result from overcooking or poor cooking techniques. Quality meat needs monitoring with a thermometer and shouldn’t exceed 145°F, or it’ll lose moisture.