PORTERHOUSE PORK CHOPS, FRIENDS.
I was at QFC shopping for this recipe and found myself in front of the huge selection of pork cuts and one of the butchers was nearby so I asked, “Can you tell me about the Porterhouse Pork Chops?”
*This is a sponsored post. All content — including but limited to shopping, grill prep, grill time, and eating, and pictures of food… are my own.
He was so nice and helpful… he walked me over to the beef case and showed me a side-by-side comparison of the two and FINALLY I know what a porterhouse pork chop is… bone-in with one side tenderloin and one side top loin.
So after I tell you about this new delicious recipe, you can rush right over to QFC and know exactly which cut you are looking for.
And you will find everything you need in one stop…
I found all the pork cuts my heart could desire…
and a selection of maple syrups (did I mention this recipe involves maple syrup?!)… I decided to go with a local sea salt choice, fresh thyme (instead of dried), and would you believe that hard cider selection?!
Swing by  Kroger.com to learn more and find the store nearest you!
I could have gone with regular cider, but why?
I decided to go with the Cider-Brined Porterhouse Pork Chop recipe if only because the recipe calls for hot sauce. And brining. I have been brining chicken lately and am loving the juiciness. I figured it was time to give it a shot with pork chops. Honestly, we love the pork chop recipe we always use – a sprinkling of salt, pepper, and garlic powder… it’s so easy and such a favorite it’s hard to deviate… but then you see something like this recipe and you realize there is more to life than just salt, pepper, and garlic powder.
You will need 4 Porterhouse (bone-in) pork chops.
1/3 cup fine sea salt (or table salt).
1/3 cup plus 1/4/ maple syrup.
2 tablespoons fresh thyme or 2 teaspoons dried thyme.
12 ounces cold, hard apple cider (or apple cider)
1 and 1/2 cups ice water
2 teaspoons hot sauce, divided.
It’s pretty straightforward… you heat up the maple syrup, salt, and water until salt is dissolved.
I used a mix of fresh thyme and dried thyme. Why? Because I grew tired of de-thyming the fresh sprigs. Once the salt has dissolved, remove pan from the heat, and add the cider, ice water, and hot sauce. Once combined place your chops into a gallon ziploc and the brine and place in the fridge for an hour or two.
While your brine is doing it’s business, you can prep your sides. I made corn on the cob, rice in coconut milk, and cauliflower rice (for me… I don’t eat much rice these days). You can also take a picture of your husband waiting for the meat to be ready.
You can take a picture of your dog who follows you everywhere inside and outside of the house…
You will definitely want to make the sauce you will be brushing on your chops the last 2-3 minutes of grilling. It’s a brilliant mix of maple syrup and hot sauce.
And then get to grilling.
Don’t forget to brush the sauce on 2-3 minutes before removing your chops from the grill…
Make sure your serving platter is ready…
Important note! The National Pork Board recommends that you cook your pork chops like a steak, to an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest. Use a digital thermometer to ensure the proper range of doneness and juicy, tender pork.
All that to say, we cooked our chops to temp and let them rest. I am here to attest… resting is a key piece of optimal pork chop deliciousness…
Margarita with hand-squeezed lemon juice is optional.
Oh… and how about a couple extra mouths to feed? Good thing I bought extra chops when I swung by QFC… With two teenagers in the house I need to remember to always buy extra. There always seems to be an extra friend or two hanging out!
For more detailed cooking instructions and a printable version of this recipe, hop on over to Pork Be Inspired to view the full Cider-Brined Porterhouse Pork Chops recipe! And for more info on cut names and all things related to grill crashing, visit http://www.porkbeinspired.com/porkcrash/.
