Heritage Breed Pork Porterhouse Chops

[Jerome D.]

For tonight's dinner, I cooked up a couple porterhouse chops from the species of heritage breed hog known as the Red Wattle. The meat was leaner than what I've tasted in the past with heritage Berkshire pork, but was still quite flavorful and juicy compared to conventional pork. On to the photos...


The chops were generously seasoned with a maple-garlic rub, then smoked on the Performer with lump charcoal and a small chunk of pecan wood. The chops were pulled from the grill after reaching an internal temperature of 150°F.




And here are the plated photos. The chops absorbed just the right amount of smoke and had a pleasant natural pork flavor. Thanks for checking out the pics!

 

[Michael C.]

Chops looks great!!!!!

 

[Pat G]

Those look outstanding Jerome. I love the cut up plated shot. It's the same way the porterhouse for two comes out at Ruth's Chris Steakhouse.

 

[Cliff Bartlett]

Chops look outstanding Jerome.

 

[Dennis Y]

Looks great. How long did the cook take?

I've always cooked chops direct so it's done in matter of minutes.

 

[JRAiona]

Nicely done Jerome.

 

[Kemper Morris]

Outstanding Jerome

 

[Barb D]

Jerome, those are outstanding and you can pass them this way for sure.

 

[Rich Dahl]

Great looking chops Jerome, nice photos too.

 

[Bill Schultz]

Perfectly done as always my friend. Looks fantastic

 

[WB Zipf]

Mouth watering. I want to taste be of thoes babies!

 

[Enrico Brandizzi]

Those pork chops are amazing and cooked to perfection Jerome

 

[Robert-R]

My wife would kill for those chops! Good job.