Driving into town to pick up a few items, I maneuvered through our tiny village, heading straight toward the First Baptist Church, with its warm colored brick and welcoming front door adorned with a red-ribboned wreath. It was impossible to not take notice of the contrasting gray behind it. I decided in that moment that dinner needed to feel like that petite structure, warm and inviting, rather than cold and bone-chilling, like the slate colored sky at its back.
There’s just something about the silky texture and caramel color of this porterhouse chop that warms me from the inside out. If there were ever a time to apply steakhouse technique to a piece of meat – it’s now. These Restaurant Style Pan Seared Porterhouse Pork Chops with Rosemary & Thyme make dinner, any night of the week, a special one. A loving one.
My good friends at D’Artagnan Foods are doing a wonderful thing by providing home cooks with the caliber of meats that up until recently were not made available to the general public.
The thing I love most about this Berkshire Pork Porterhouse Chop is the fact that the bone is left, its marbling rivals any gorgeous T-Bone, and it weighs in at about a pound, meaning if you’re hungry – you won’t be for long.
Like the Butter-Basted Rib Eye my guy has prepared for me on more than one occasion, I prepared for him this pork chop in similar fashion. Like his steak, I seared it off but went a couple steps further by finishing in the oven and cooking in duck fat. Yep.
When cooked properly this gorgeous piece of meat with all its heft is made tender, succulent and divine.
Did this dinner accomplish my goal?
You bet it did. And then some…
Buon Appetito!
PrintRestaurant Style Pan Seared Porterhouse Pork Chops with Rosemary & Thyme
- Category: Dinner
Ingredients
- 2 D’Artagnan Berkshire Porterhouse Pork Chops
- Kosher salt and cracked black pepper for seasoning
- 2 Tbsp. D’Artagnan duck fat
- 2 large sprigs rosemary
- 6 – 8 sprigs thyme
- 2 large cloves garlic, thinly sliced
- 2 Tbsp. butter
Instructions
- Preheat oven to 325 F.
- Season the two chops with salt and pepper on both sides and set aside for about 20 minutes.
- Over high heat, heat a cast iron or a heavy bottom pan that will accommodate both chops.
- Add the duck fat. When the fat begins to shimmer, carefully add the meat to the pan.
- Allow the chops to cook for 5 minutes before moving them.
- Add the fresh herbs.
- Flip the chops and lower the heat to medium-high.
- Let cook for five minutes more.
- Add sliced garlic and butter to the pan.
- Very carefully transfer pan to the oven and roast for about 15 minutes, until a meat thermometer reads 145 F.
- Remove from oven.
- Tilt pan and spoon the butter over top the chops.
- Serve warm.
CIAO!
Margaret says
I was excited to try this recipe but it was disappointing. Cooking time is too long and my chops were very dry.
Annie says
The thing about pork is that you have to gauge [more] from the internal temp than the roasting time…145F, as mentioned in the recipe, is the correct temp to look for. 🙂
Jeff says
Tried this last night with 2″ porterhouse chops. they were perfect !
Annie says
Love that!! Thank you!
Robin Botie says
How did I miss this one? Yikes. Sounds like a winner. Cheers!
Annie says
How did you miss it? haha 😉 It’s a good one! 🙂
Kathy @ Beyond the Chicken Coop says
This looks mouth watering delicious! Cooking and basting with butter is something I need to do more of! Thanks for a wonderful recipe!
Annie says
Thank you so much, Kathy! Basting with butter is a favorite of mine! 🙂
Ben Maclain says
Oh my goodness, Annie! These pork chops look so succulent and delicious (like you said) that I am ready to grab them and eat all by myself (not going to share!) And that the words of the guy who can easily eat pork only once-twice per year. Yup, this means a lot. Perfect work!
Annie says
That means a lot to me! Thank you for stopping by with a very kind word, my friend! 🙂
mira says
I wish I had these chops on my birthday! Gorgeous, delicious, perfectly cooked meat! Love it! Pinned!
Annie says
I would love it for my birthday, too! Thanks, friend!!
Tammy Renea @SanPasqualsKitchen says
That butter melting on top of that beautiful chop has got me feeling all the
Tammy Renea @SanPasqualsKitchen says
feels! haha
Annie says
…feels! Yes! hahahahah! Love it, Tammy! Thank you, my friend! 🙂
Annie says
Feeling all the….
Cheyanne @ No Spoon Necessary says
You can never go wrong with a bone-in pork chop! SO Much Flava!! These look beyond fabulous, Annie! I am totally drooling ALL over myself right now! Love the pan sear and then finishing it in the oven, I cook mine the same way, but you went a delicious step further with the duck fat! GAHHH! The rosemary and thyme with these bad boys is just perfect. This is dinner heaven right here! Pinned! Cheers, sweets – to a beautiful weekend! xo
Annie says
Well, now we’re even because I can’t get over the braised brisket you have happening today! Delish! Thanks for stopping by with all your sweetness – perfect way to head into the weekend! Cheers, my dear! xo
Medha @ Whisk & Shout says
This looks fabulous! Rosemary and thyme are delicious together 🙂
Annie says
They’re a nice combo aren’t they? Thanks, my dear! 🙂
Rachelle @ Beer Girl Cooks says
Long live the duck fat! Gosh, Annie, that is some gorgeous meat! I don’t normally even like pork chops, but these guys make me want some right now! You definitely accomplished your goal because these chops are the epitome of warm and inviting! And so are your photos! Pinning!
Annie says
Thank you, dear! I am crazy for pork chops so I might be a little biased but these are rather grand! Just a good cut of meat! Have a great weekend! PS) I was noticing the Charlotte Food Blogger workshop you attended on IG – wish I coulda been there! So fun! 🙂
Kevin | Keviniscooking says
I have yet to hear of the Porterhouse Pork Chop? Sounds right up our alley, especially for grilling. BUT this pan seared version, my goodness, that first photo alone has me wanting dinner for breakfast! Shaved garlic, that pat of melting butter topping that caramelized beauty with fresh thyme (my fav herb) is just delicious. I need to find them and that duck fat pronto. Another beauty Annie, have a great weekend!
Annie says
Oh yes! This is good stuff, my friend! This chop would be incredible grilled, as well! Thanks for your kind words! Have a happy weekend! 🙂
Amanda says
What a great meal to make for someone’s birthday (or any day!). This has some serious wow factor! And woohoo for the return of duck fat! ?
Annie says
Hahha! woohoooo! This is a beautiful piece of meat…so tender and delicious! Thanks, dearest! When’s your birthday, btw? 🙂