Porterhouse Pork Chops


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
started dinner with iron skillet baked potatoes on the Weber

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those were on for 'bout 30 minutes or so at well over 400ºF when the chops made the scene

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they were marinated in Goya Mojo Picante for 'bout 6 hours then lightly seasoned with Galena Street
'bout 7 minutes each side direct, then indirect until a nice 140ºF internal temp...

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spuds look done

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served with roasted Brussel sprouts and a cool cocktail

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everything was lip-smackin' good!
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thanks for stoppin' by! Happy Cinco de Mayo to everyone out there!
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By far the best and nicest possible cut of pig.
When it gets into the right hands, can be conjure up amazing dishes.
Yes, sir Jim Lampe, talking about your Porterhouse Pork Chops;).
Love iron skillet baked potatoes and Brussel sprouts too.
Nice plate my friend!!!
 
I like that potato method, thinking if cut even one more time might give it even more flavor and sear. Hard not to like porterhouse from the pig....great looking meal...........................d
 
I know I am repeating myself but you are the Pork Cook champion of the world. Of course the same could be said about the potatoes and sprouts.
 
Jim I believe I'm gonna have to do some campfire taters like that. Any excuse to get potatoes in pure yummy butter sounds like a great plan to me.
 
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