Grilled Porterhouse Pork Chops

You can never have too many main course recipes, so give Grilled Porterhouse Pork Chops a try. One serving contains 477 calories, 30g of protein, and 37g of fat. This recipe serves 4 and costs $2.85 per serving. This recipe from A Family Feast requires granulated sugar, garlic, kosher salt, and fresh rosemary. 135 people were impressed by this recipe. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 35 minutes. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 56%, this dish is solid. Grilled Giant Porterhouse (or T-bone) with Grilled Exotic Mushrooms, Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches, and Grilled Pork Chops with Spicy Balsamic Grilled Peaches are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

4 large thick pork chops (ours were 2” thick porterhouse chops and were over a pound each)

3 cloves garlic smashed

Small bunch fresh thyme

Small bunch fresh parsley

1 large sprig fresh rosemary

½ cup champagne vinegar

2 tablespoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon whole grain mustard

1 tablespoon granulated sugar

½ cup extra virgin olive oil

Equipment:

whisk

bowl

grill

kitchen thermometer

Cooking instruction summary:

Instructions Place your pork chops into a large zipper seal bag. (You may need two if your chops are very large.) Add the garlic, thyme, parsley and rosemary to the bag (or split between the two bags). In a medium bowl, whisk the vinegar, salt, pepper, mustard and sugar then slowly whisk in the oil. Add to the bag(s). Refrigerate overnight for at least 12 hours but no more than 24 hours. When you are ready to grill, heat one side of your grill to high and the other to low. Clean and oil your grill grates. Remove pork from the marinade and discard the marinade. Pat the pork dry and brush with some vegetable oil. Place on hot side and grill 2-3 minutes then turn one quarter turn and grill for 2 more minutes. This will create the cross marks on the surface. Flip and grill 2 more minutes then move to the cool side and close the cover. If you can maintain a temperature in the grill, it should be at about 425 degrees F. Cook on the cool side until the internal temperature of the thickest part of the pork chop is 145 degrees F. They will continue to cook once outside the grill. Let sit for ten minutes then serve. Our 2 thick chops took almost 30 minutes to cook. Yours will vary depending on thickness and accuracy of your grill so always use a probe thermometer before removing from the heat.

 

Step by step:


1. Place your pork chops into a large zipper seal bag. (You may need two if your chops are very large.)

2. Add the garlic, thyme, parsley and rosemary to the bag (or split between the two bags).

3. In a medium bowl, whisk the vinegar, salt, pepper, mustard and sugar then slowly whisk in the oil.

4. Add to the bag(s). Refrigerate overnight for at least 12 hours but no more than 24 hours.

5. When you are ready to grill, heat one side of your grill to high and the other to low. Clean and oil your grill grates.

6. Remove pork from the marinade and discard the marinade.

7. Pat the pork dry and brush with some vegetable oil.

8. Place on hot side and grill 2-3 minutes then turn one quarter turn and grill for 2 more minutes. This will create the cross marks on the surface.

9. Flip and grill 2 more minutes then move to the cool side and close the cover. If you can maintain a temperature in the grill, it should be at about 425 degrees F.

10. Cook on the cool side until the internal temperature of the thickest part of the pork chop is 145 degrees F. They will continue to cook once outside the grill.

11. Let sit for ten minutes then serve.

12. Our 2 thick chops took almost 30 minutes to cook. Yours will vary depending on thickness and accuracy of your grill so always use a probe thermometer before removing from the heat.


Nutrition Information:

Quickview
476k Calories
29g Protein
36g Total Fat
5g Carbs
18% Health Score
Limit These
Calories
476k
24%

Fat
36g
56%

  Saturated Fat
7g
44%

Carbohydrates
5g
2%

  Sugar
3g
4%

Cholesterol
89mg
30%

Sodium
3606mg
157%

Get Enough Of These
Protein
29g
59%

Vitamin K
250µg
239%

Selenium
45µg
66%

Vitamin B1
0.92mg
62%

Vitamin B3
10mg
55%

Vitamin B6
1mg
51%

Phosphorus
322mg
32%

Vitamin E
4mg
28%

Vitamin C
21mg
26%

Vitamin A
1259IU
25%

Potassium
618mg
18%

Vitamin B2
0.27mg
16%

Zinc
2mg
15%

Iron
2mg
12%

Magnesium
48mg
12%

Vitamin B12
0.71µg
12%

Vitamin B5
1mg
11%

Manganese
0.19mg
9%

Copper
0.12mg
6%

Folate
22µg
6%

Calcium
45mg
5%

Fiber
0.91g
4%

Vitamin D
0.54µg
4%

covered percent of daily need
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Food Joke

John Smith was the only Protestant to move into a large Catholic neighborhood. On the first Friday of Lent, John was outside grilling a big juicy steak on his grill. Meanwhile, all of his neighbors were eating cold tuna fish for supper. This went on each Friday of Lent. On the last Friday of Lent, the neighborhood men got together and decided that something had to be done about John, he was tempting them to eat meat each Friday of Lent, and they couldn't take it anymore. They decided to try and convert John to Catholicism. They went over and talked to him and were so happy that he decided to join all of his neighbors and become a Catholic. They took him to Church, and the Priest sprinkled some water over him, and said, "You were born a Baptist, you were raised a Baptist, and now you are a Catholic." The men were so relieved, now their biggest Lenten temptation was resolved. The next year's Lenten season rolled around. The first Friday of Lent came, and just at supper time, when the neighborhood was setting down to their tuna fish dinner, came the wafting smell of steak cooking on a grill. The neighborhood men could not believe their noses! WHAT WAS GOING ON? They called each other up and decided to meet over in John's yard to see if he had forgotten it was the first Friday of Lent? The group arrived just in time to see John standing over his grill with a small pitcher of water. He was sprinkling some water over his steak on the grill, saying, "You were born a cow, you were raised a cow, and now you are a fish."

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