Jul 14 2026
Restaurants›Corner Kitchen›Bourbon Sorghum Brushed Pork ‘porterhouse’ Recipe

Bourbon Sorghum Brushed Pork ‘porterhouse’ Recipe

Inspired by Corner Kitchen
Time1h 30m
Serves2

Truffle Corn Spoon Bread, Pancetta, Asparagus, Apple Mostarda

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Ingredients

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Pork Porterhouse

Truffle Corn Spoon Bread

Pancetta and Asparagus

Apple Mostarda

Method

Cook the Pork

  1. 1

    Marinate the Pork

    In a bowl, combine bourbon, sorghum syrup, olive oil, salt, and black pepper. Add the pork steaks and marinate for at least 1 hour, preferably overnight.

  2. 2

    Cook the Pork

    Preheat a grill or skillet over medium-high heat. Remove the pork from the marinade and grill for 6-8 minutes on each side, or until it reaches an internal temperature of 145°F (63°C). Let rest before slicing.

Make the Truffle Corn Spoon Bread

  1. 3

    Prepare the Batter

    Preheat the oven to 350°F (175°C). In a bowl, combine cornmeal, milk, eggs, truffle oil, baking powder, melted butter, and salt. Mix until smooth.

  2. 4

    Bake the Spoon Bread

    Pour the batter into a greased baking dish and bake for 30-35 minutes, or until the top is golden and a toothpick comes out clean.

Prepare Pancetta and Asparagus

  1. 5

    Cook Pancetta

    In a skillet, heat olive oil over medium heat. Add pancetta and cook until crispy. Remove and set aside.

  2. 6

    Sauté Asparagus

    In the same skillet, add asparagus. Season with salt and black pepper, and sauté for 4-5 minutes until tender but still crisp.

Make Apple Mostarda

  1. 7

    Cook Apples

    In a saucepan, combine diced apples, Dijon mustard, brown sugar, apple cider vinegar, and salt. Cook over medium heat until apples are soft and the mixture thickens, about 10 minutes.

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