Porterhouse Pork Chop Recipe

Bring pork to room temperature

Remove the porterhouse pork chops from the refrigerator and let sit, loosely covered, at room temperature for 20–30 minutes. Pat them dry with paper towels.

Combine kosher salt, black pepper, garlic powder, onion powder, dried thyme, and smoked paprika in a small bowl to make the rub. Mix well.

Brush both sides of each pork chop with olive oil. Evenly sprinkle the rub on both sides and along the exposed bone, pressing lightly so it adheres. Let rest for 5 minutes while you prepare the grill or pan.

Preheat a gas or charcoal grill to medium-high (about 425–450°F / 218–232°C). For stovetop, preheat a heavy cast-iron skillet over medium-high heat and add 1 tbs olive oil if needed.

Oil the grates lightly or ensure skillet is hot and shimmering. Place the pork chops on the grill or in the pan, bone-side facing whichever direction helps fit them. Sear without moving for 4–5 minutes to develop a browned crust.

Flip the chops and sear the other side for 3–4 minutes. After searing, move to indirect heat on the grill or reduce stovetop to medium-low and continue cooking until internal temperature reaches 140°F (60°C) for slightly pink, juicy chops, or 145°F (63°C) for more well-done, about 6–10 more minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part without touching bone.

If using a skillet and the chops are thick, you can finish in a preheated 375°F (190°C) oven for 6–10 minutes until the desired temperature is reached.

Remove chops from heat and tent loosely with foil. Let rest for 5–10 minutes. During this resting time you will prepare the glaze.

While chops cook, combine apple cider, apple cider vinegar, and brown sugar in a small saucepan over medium heat. Stir to dissolve the sugar.

Bring the mixture to a gentle simmer and reduce heat to medium-low. Simmer until the cider has reduced by about half and is slightly syrupy, about 10–12 minutes. Stir occasionally to prevent scorching.

Whisk in Dijon mustard and fresh thyme leaves. Taste and season with 1/4 tsp salt and 1/8 tsp black pepper.

In a small bowl, whisk the cornstarch with 1 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering glaze and cook 1–2 minutes until thickened to a glossy, coat-the-back-of-a-spoon consistency. Remove from heat and swirl in 1 tbs unsalted butter until melted and incorporated.

If the glaze becomes too thick as it cools, return to very low heat and stir in a teaspoon of water at a time to loosen to desired consistency.

Place the rested pork chops on a cutting board or serving plates. Spoon or brush a generous drizzle of the warm apple cider glaze over each chop, ensuring some glaze gets into the bone-side crevice.

Garnish with chopped fresh parsley and serve with a lemon wedge on the side if desired. Serve immediately.