Grilled pork chop with baked potatoes and greens on a blue plate, sitting on a wood table.

Dry Rubbed Porterhouse Pork Chops With Steakhouse Butter

Name: Dry Rubbed Porterhouse Pork Chops With Steakhouse Butter Recipe
Prep time: 4 h
Cook time: 15 min
Yield: 6 Servings
Cuisine: Pork
Ingredients: 6 Porterhouse (bone-in loin) Pork Chops (about 1-Inch Thick); 2 tsp Kosher Salt; 2 tsp Turbinado Sugar (Raw); 1 tsp Chili Powder; 1/2 tsp Ground Coriander; 1/2 tsp Granulated Garlic; 1/2 tsp Black Pepper; 1/2 tsp Granulated Onion; 8 tbsp Butter (1 Stick Room Temperature, Divided); 1/4 cup Shallots (Finely Chopped); 1 clove Garlic (Crushed); 1/2 tsp Kosher Salt; 1 tbsp Fresh Parsley (Chopped); 1 1/2 tsp Fresh Lemon Juice; 1/4 tsp White Pepper; 1/4 tsp Worcestershire Sauce; 1 pinch Dried Thyme; 1/4 tsp Chopped Fresh Thyme; Additional Items:; Mediumn Skillet; Medium Bowl; Wax Paper; Small Bowl

Recipe and Photo Courtesy of Pork Checkoff

Makes: 4 servings
Prep Time: 3 - 4 hours
Cook Time: 10 - 15 minutes

Ingredients:

Porterhouse (bone-in loin) Pork Chops (about 1-Inch Thick)
Kosher Salt
Turbinado Sugar (Raw)
Chili Powder
Ground Coriander
Granulated Garlic
Black Pepper
Granulated Onion
Butter (1 Stick Room Temperature, Divided)
Shallots (Finely Chopped)
Garlic (Crushed)
Kosher Salt
Fresh Parsley (Chopped)
Fresh Lemon Juice
White Pepper
Worcestershire Sauce
Dried Thyme
Chopped Fresh Thyme

Additional Items:

• Mediumn Skillet
• Medium Bowl
• Wax Paper
• Small Bowl

Directions:

At least two hours before you plan to grill, make the butter: In a medium skillet over medium heat, melt 2 tbsp of the butter. Add the shallots, garlic, and salt and cook, stirring occasionally, until the shallot is soft, 3 to 5 minutes. Transfer to a medium bowl and let cool 15 minutes.
Add the remaining 6 tbsp of butter to the bowl, along with the parsley, lemon juice, white pepper, Worcestershire, and thyme. Use a fork to mash and stir the mixture until well blended.
Arrange an approximately 12x12-inch piece of wax paper on a work surface. Place the butter mixture in the center, arranging it into an 8-inch-long log shape. Use the wax paper to roll the butter up, twisting the ends of the paper tightly to form an even, round log of butter. Set aside in the refrigerator until firm, about 1 hour. (The butter can be made up to 2 days in advance.)
To make the rub: In a small bowl, combine the salt, sugar, chili powder, coriander, garlic, black pepper, and onion. Sprinkle the rub liberally on both sides of the chops (you might not use it all) and let rest 15 minutes.
Prepare a grill to medium-high heat. Grill the chops until golden brown and the internal temperature reaches between 145°F (medium rare) and 160°F (medium), 4 to 5 minutes per side. Remove from the grill and let rest 3 minutes.
Unwrap the butter and cut it into 12 slices. Serve each pork chop with 1 or 2 slices on top.