Dry Rubbed Porterhouse Pork Chops with Steakhouse Butter

Dry Rubbed Porterhouse Pork Chops with Steakhouse Butter
Contributor
Dry Rubbed Porterhouse Pork Chops with Steakhouse Butter

National Pork Board

Dry Rubbed Porterhouse Pork Chops with Steakhouse Butter

Make steakhouse-quality pork chops at home; a dry rub and herbed butter take standard chops to the next level. Recipe courtesy of the National Pork Board.

6
Servings
112
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8  Tablespoons  butter, (1 stick) room temperature
  • ¼  Cup  shallots, finely chopped
  • clove garlic, crushed
  • ½  Teaspoon  kosher salt
  • 1  Tablespoon  fresh parsley, chopped
  • 1 ½  fresh lemon juice
  • ¼  Teaspoon  white pepper
  • ¼  Teaspoon  Worcestershire sauce
  • Pinch dried thyme, or 1/4 teaspoon chopped fresh thyme
  • porterhouse (bone-in loin) pork chops, about 1-inch thick
  • 2  Teaspoons  kosher salt
  • 2  Teaspoons  raw or turbinado sugar
  • 1  Teaspoon  chili powder
  • ½  Teaspoon  ground coriander
  • ½  Teaspoon  granulated garlic
  • ½  Teaspoon  black pepper
  • ½  Teaspoon  granulated onion

Directions

At least two hours before you plan to grill, make the butter: In a medium skillet over medium heat, melt 2 tablespoons of the butter. Add the shallots, garlic, and salt and cook, stirring occasionally, until the shallot is soft, 3 to 5 minutes. Transfer to a medium bowl and let cool 15 minutes.

Add the remaining 6 tablespoons of butter to the bowl, along with the parsley, lemon juice, white pepper, Worcestershire, and thyme. Use a fork to mash and stir the mixture until well blended.

Arrange an approximately 12-by-12-inch piece of wax paper on a work surface. Place the butter mixture in the center, arranging it into an 8-inch-long log shape. Use the wax paper to roll the butter up, twisting the ends of the paper tightly to form an even, round log of butter. Set aside in the refrigerator until firm, about 1 hour. (The butter can be made up to 2 days in advance.)

To make the rub: In a small bowl, combine the salt, sugar, chili powder, cilantro, garlic, black pepper, and onion. Sprinkle the rub liberally on both sides of the chops (you might not use it all) and let rest 15 minutes.

Prepare a grill to medium-high heat. Grill the chops until golden brown and the internal temperature reaches between 145 degrees F (medium rare) and 160 degrees F (medium), 4 to 5 minutes per side. Remove from the grill and let rest 3 minutes.

Unwrap the butter and cut it into 12 slices. Serve each pork chop with 1 or 2 slices on top.

Nutritional Facts

Total Fat
12g
17%
Sugar
1g
1%
Saturated Fat
7g
29%
Cholesterol
21mg
7%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin A, RAE
116µg
17%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
43µg
48%
Calcium, Ca
16mg
2%
Choline, total
4mg
1%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Phosphorus, P
12mg
2%
Selenium, Se
1µg
2%
Sodium, Na
121mg
8%
Water
12g
0%

Pork Chop Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Chop Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.