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Recreate a Restaurant Classic

Serve Porterhouse Pork Chops with Steakhouse Butter


(Family Features) Everyone loves eating out – but with grilling season in full swing, there is no better time to recreate a restaurant classic in your own backyard.

“You can ‘wow’ your guests at your next backyard gathering by making one of my favorite restaurant-worthy meals at home – like Dry-Rubbed Porterhouse Pork Chops with Steakhouse Butter,” said Ray “Dr. BBQ” Lampe, chef and author of the recently released cookbook, “Pork Chop.” “The steakhouse butter is extra savory, and it perfectly complements the juicy, tender chops coated in a tangy, mildly-spiced dry rub.”

Serve these pork chops with traditional restaurant fare – like a baked potato and creamed spinach – and follow Lampe’s tips for pork chop perfection:

  1. Preheat the grill and cooking grate completely before cooking; it will help for even browning and cooking.
  2. Ask your guests if they prefer their pork chops cooked medium or medium-rare.
  3. To get your pork chops to the preferred internal temperature, grill them like a steak – between 145°F (medium-rare) and 160°F (medium), followed by a three-minute res, and use a meat thermometer to check the temperature.
  4. For smoky flavor, add a handful of soaked wood chips to the fire right before you add the chops. For a gas grill, place soaked wood chips in a single sheet aluminum foil packet with four to six holes on the top. Place packet, holes facing up, directly on the grate, off to one side.

Visit www.PorkBeinspired.com for more recipes to keep your grill hot all summer.

National Pork Board

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