Pork Porterhouse Recipe

Temper and season

Remove pork porterhouse chops from the refrigerator 20–30 minutes before cooking so they come closer to room temperature. Pat dry with paper towels. Season both sides evenly with kosher salt, black pepper, and garlic powder.

Sear

Heat a large ovenproof skillet over medium-high heat until hot. Add 2 tbs neutral oil and swirl to coat. Place the chops in the pan, bone side down if space requires, and sear without moving for 3–4 minutes until a deep golden crust forms. Flip and sear the second side 2–3 minutes.

Baste and finish in oven

Reduce heat to medium, add 2 tbs unsalted butter, fresh thyme sprigs, and crushed garlic to the pan. Tilt the pan and spoon the melted butter and aromatics over the chops for 1 minute. Transfer the skillet to a preheated 375°F (190°C) oven and roast until the internal temperature reaches 140°F (60°C) for medium (about 6–10 minutes depending on thickness). Remove from oven and tent loosely with foil; rest 6–8 minutes (carryover will reach about 145°F/63°C).

Cook the dried spaetzle (or egg noodles) in a large pot of salted boiling water according to package instructions until al dente. Reserve 2 tbs of pasta cooking water, then drain well.

In a large skillet over medium heat, melt 3 tbs unsalted butter until foaming. Add the minced shallot and sauté 1–2 minutes until translucent but not browned. Add the drained spaetzle and increase heat to medium-high. Toss and spread into an even layer; allow to sit undisturbed 1–2 minutes to get a light toast, then stir and repeat once so spaetzle develops golden edges (total 3–4 minutes). If mixture seems dry, add up to 2 tbs reserved pasta water.

Season toasted spaetzle with 0.5 tsp salt and 0.25 tsp pepper. Stir in chopped parsley, taste and adjust seasoning. Keep warm until plating.

Rinse sauerkraut briefly in a fine mesh strainer if you prefer milder tang; drain thoroughly. Heat 1 tbs unsalted butter in a skillet over medium heat. Add thinly sliced onion and cook 3–4 minutes until soft and translucent.

Add sliced apple, caraway seeds, and cook 1–2 minutes until apple softens slightly. Stir in drained sauerkraut, 1 tsp brown sugar, and 30 ml apple cider (or wine). Simmer gently, stirring occasionally, for 6–8 minutes to let flavors meld and liquid reduce slightly. Season with 0.25 tsp freshly ground black pepper (do not add salt unless needed because sauerkraut is already salty). Keep warm.

In a small bowl combine 2 tsp Dijon mustard, 1 tsp whole-grain mustard, 3 tbs sour cream, 1 tsp mayonnaise, 1 tsp lemon juice, 0.25 tsp salt, and 0.125 tsp black pepper. Whisk until smooth and creamy. Taste and adjust acid or salt if needed. Refrigerate until ready to serve; it can be made up to a day ahead.

In a small bowl stir together 3 tbs apple butter, 1 tsp apple cider vinegar, and 0.125 tsp cinnamon (if using) until smooth. Taste and adjust vinegar or cinnamon to balance sweetness. Keep at room temperature.

Place a generous spoonful of butter-toasted spaetzle on each plate. Spoon warm sauerkraut with apple alongside the spaetzle. Place a rested pork porterhouse chop atop or beside the spaetzle. Drizzle or dot the mustard crème around the plate and add a small quenelle or spoonful of apple butter near the sauerkraut for contrast.

Garnish with chopped chives or microgreens and serve immediately with a lemon wedge if desired for brightness.