Grilled Porterhouse Pork Chop Recipe
Pecan Streusel, Bourbon Honey Glaze, Bangin’ Bama Collards
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Ingredients
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Pork Chop
Pecan Streusel
Bourbon Honey Glaze
Bangin’ Bama Collards
Method
Pork Chop Preparation
Season the Pork Chops
Rub the porterhouse pork chops with olive oil, salt, and black pepper. Let them sit at room temperature for about 30 minutes.
Pecan Streusel Preparation
Make the Streusel
In a bowl, combine chopped pecans, brown sugar, flour, and melted butter. Mix until crumbly.
Top the Pork Chops
During the last few minutes of grilling, sprinkle the pecan streusel mixture on top of the pork chops and close the grill lid to allow it to toast slightly.
Bourbon Honey Glaze Preparation
Prepare the Glaze
In a small saucepan, combine bourbon, honey, soy sauce, and minced garlic. Simmer over low heat for about 5 minutes until slightly thickened.
Bangin’ Bama Collards Preparation
Cook the Collards
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent. Add the chopped collard greens and chicken broth. Season with red pepper flakes.
Simmer
Cover and simmer for about 30 minutes or until the greens are tender.