Porterhouse Chop Recipe

Prepare marinade

In a small bowl whisk together 2 tbs olive oil, 1 tbs soy sauce, 1 tsp apple cider vinegar, 1 tsp brown sugar, 1 tsp minced garlic, chopped rosemary and thyme, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined.

Marinate chop

Place the 12 oz bone-in pork chop in a shallow dish or resealable bag. Pour the marinade over the chop ensuring both sides are coated. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours. Remove from refrigerator 20 minutes before grilling to bring closer to room temperature.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 425–450°F / 220–230°C). Oil the grates or brush the chop lightly with 1 tbs olive oil to prevent sticking.

Grill pork chop

Place the pork chop on the hot grill. Sear with the lid open or closed for 4–5 minutes until nicely browned, then flip and grill another 4–6 minutes. Use an instant-read thermometer inserted into the thickest part (not touching bone). Cook to an internal temperature of 140–145°F (60–63°C) for a slightly pink center or 150°F (66°C) for fully done. Total cook time will be ~8–12 minutes depending on thickness and grill heat.

Rest chop

Transfer the chop to a cutting board or warm plate and tent loosely with foil. Let rest 5–8 minutes to allow juices to redistribute. Reserve any pan or grill drippings (scraped from a foil-lined tray or collected) for the gravy (about 2 tbs).

While the chop is marinating (or just before grilling), place the potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Drain the potatoes thoroughly and return them to the hot pot. Over low heat for 30 seconds to 1 minute, shake the pot gently to dry the potatoes of excess moisture.

Add 2 tbs unsalted butter, warmed 1 cup whole milk, and 2 tbs sour cream to the potatoes. Mash with a potato masher or ricer until smooth but still creamy. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Adjust milk, butter, and seasoning to desired texture and taste. Keep warm until serving.

In a medium saucepan over medium heat melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously to form a blond roux, cooking 1.5–2 minutes until lightly golden but not burned.

Slowly whisk in 2 cups beef or chicken broth until smooth. Add the reserved 2 tbs pan drippings from the grilled pork, 1 tsp Worcestershire sauce and 1/2 tsp soy sauce. Bring to a gentle simmer and cook 3–5 minutes until the gravy thickens to coat the back of a spoon.

Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting as needed. If gravy is too thick, whisk in a little extra broth or water, 1 tbs at a time, until desired consistency is reached. Keep warm until plating.

Slice the rested pork chop across the bone if desired or leave whole. Spoon a portion of mashed potatoes onto the plate, place the pork chop alongside or leaning against the potatoes, and drizzle 2–3 tbs of warm brown gravy over the potatoes and a little onto the chop.

Garnish with chopped fresh parsley and serve immediately.