Menu Close

what is pork porterhouse chop

What Is Pork Porterhouse?

A Pork Porterhouse is a bone-in chop that includes both a loin and a tenderloin separated by a T-bone. Each Pork Porterhouse Chop averages in size around 10 ounce. They’re generally lean with a strip of fat along the outside of the loin side. When cooked, the chop derives extra flavor from the bone. A Porterhouse Pork Chop looks just like a steak Porterhouse because they both contain two premium cuts which are separated by a center T-bone. But a steak Porterhouse is much larger averaging in size around 24 ounces.

A Pork Porterhouse comes from the hip part of the loin and includes a piece of the tenderloin and loin separated by a T-bone. The T-bone is great for broiling, braising or pan frying because it adds more juiciness and flavor.

Pork steaks are cut from the pig’s shoulder , a.k.a. the Pork Butt. Pork chops come from the loin part of the pig that runs from the hip to the shoulder. Porterhouse Pork is considered a chop because it’s cut from the loin area. Both steaks and chops are among the first areas to be butchered from the pig which makes them primal cuts.

A 10 oz. Chop is a large amount of meat that usually feeds two. But many diners can eat it all by themselves.

How To Cook Pork Porterhouse

A 10 oz. pork chop looks very similar to a Porterhouse Steak. However it’s a lot smaller. It’s a great chop to grill, broil, pan fry or braise.

When cooking pork, heat to an internal temperature of 145 degrees Fahrenheit to a slight pink blush in the middle. This insures a moist and tender pork chop that’s not under or over cooked.

Use a meat thermometer to check the internal temperature of the meat. Insert the thermometer inter the center of the fattest section of meat.

Pork Porterhouse is a lean cut so you don’t want to overcook it because it can become dry and flavorless.

Heat the grill to medium and grill chops 6-8 minutes per side. Turn the chops at a 90 degrees angle after 3-4 minutes to create some nice diamond grill marks. Cook time will vary based on the temperature of your grill and the thickness of the chop. Make sure to check the internal temperature of the meat before you remove it from the grill.

Drizzle a little olive oil on the Chops and rub it over the meat. It’ll add flavor and keep the meat from sticking. Sprinkle both sides of the Chop with salt and pepper just like a beef steak.

Remove the chops from direct heat once they’ve reached an internal temperature of 145 degrees Fahrenheit. Let your chops rest on a rack above the heat or move the chops to a cool side of the grill.

Cooking a 1 inch thick chop takes about 15 – 18 minutes. A thicker Chop takes longer while a thinner one cooks faster. The temperature of your grill will affect the time needed to reach 145°F.

When braising, pan frying or broiling the meat still has to reach a minimum internal temperature of 145 degrees Fahrenheit.

How To Cook Porterhouse Pork Chops In The Oven

Chops are easy to cook in the oven. You can do it in either the oven or the broiler.

Chops are lean but have a strip of fat running along the loin side of the chop. If you leave the fat on while you cook it, you don’t have to add additional fat to the meat. There’s also a center T-bone between the loin and tenderloin cuts. The bone adds even more flavor and juiciness to the meat.

Cook pork to an internal temperature of at least 145 degrees Fahrenheit as measured by a meat thermometer. At this temperature, the meat won’t be overcooked or under-cooked. it will be tender and juicy.

Like steak, let the meat sit for about 5 minutes before serving after you remove it from the oven. This allows the inside to cook a bit more as the juices settle.

I cook my pork with the oven at around 350 – 400. At this temperature the meat will slowly cook and not burn.

If you cook the pork without the fat strip you may need to add a little fat. Butter is great with chops. It creates a nice crust if you use the right spices.

Put your vegetables right in the same pan as the chops. They’ll soak up some of the pork flavor as they cook.

Porterhouse Pork Chops Nutritional Value

Serving Size: 3 oz. (85g)

Amount Per Serving % Daily Value
Calories 170  
Calories from Fat 70  
Total Fat 8g 12%
Saturated Fat 3g 14%
Trans Fat 0g  
Cholesterol 60mg 20%
Sodium 40mg 3%
Total Carbohydrate 0g  
Dietary Fiber 0g  
Sugars 0g  
Protein 20g  
Vitamin A 0%
Vitamin C 0%
Calcium 1%
Iron 3%<

*Percent Daily Values are based on a 2,000 calorie diet.

Is A Pork Porterhouse Good?

The Pork Porterhouse Chop is a delicious bone-in chop that includes both a loin and a tenderloin cut separated by a T-bone. The bone adds lots of flavor if you’re pan frying, braising or broiling the meat. Unless you overcook the meat, it’s a delicious cut that’s very tender and lean.

Some types of pork are fatty but not this one. There’s usually just a long section of fat running along side the loin side. I cook the meat with fat on and then trim it before serving. Cooking the meat with the fat on adds to the flavor.

Most chops are about 10 oz. which is usually enough for one or two diners.

Summary: What Is Pork Porterhouse?

A Pork Porterhouse is a bone-in chop that includes both a loin and a tenderloin separated by a T-bone. Each Pork Porterhouse Chop averages in size around 10 ounce. They’re generally lean with a strip of fat along the outside of the loin side. When cooked, the chop derives extra flavor from the bone. A Porterhouse Pork Chop looks just like a steak Porterhouse because they both contain two premium cuts which are separated by a center T-bone. But a steak Porterhouse is much larger averaging in size around 24 ounces.

A Pork Porterhouse comes from the hip part of the loin and includes a piece of the tenderloin and loin separated by a T-bone. The T-bone is great for broiling, braising or pan frying because it adds more juiciness and flavor.

Pork steaks are cut from the pig’s shoulder , a.k.a. the Pork Butt. Pork chops come from the loin part of the pig that runs from the hip to the shoulder. Porterhouse Pork is considered a chop because it’s cut from the loin area. Both steaks and chops are among the first areas to be butchered from the pig which makes them primal cuts.

A 10 oz. Chop is a large amount of meat that usually feeds two. But many diners can eat it all by themselves.

If you have any questions about pork, email any time.

Related Posts

SUBSCRIBE

Get Notified About New Articles, GREAT DEALS on Home Goods, Videos & Product Reviews.

We Update Weekly & It’s All Completely FREE.