Pork Porterhouse with Sage Chile Garlic Butter
I love to grill any time of year. In fact, if I can make an entire meal on the grill, I'm a happy camper. Pork Porterhouse with Sage Chile Garlic Butter is perfect for the grill! This recipe, inspired by the book Any Night Grilling, only calls for two chops, but as always, you can scale it for as many people as you're serving.
Ingredients
- 2 pork porterhouse chops See notes.
- salt and freshly ground black pepper
- ¼ cup butter
- 4 sprigs fresh sage A sprig will have 3-5 leaves.
- 1 dried chile de arbol Use more if you want more heat, or cut the chile open to expose the seeds.
- 2 cloves garlic sliced thinly
Instructions
- Season the pork porterhouse chops with salt and pepper and leave at room temperature for about 30 minutes before grilling. I use this time to prep any vegetables or salad that I'm serving with the pork chops and to preheat the grill.
- Prepare your grill by building a medium fire or preheat your gas grill to medium-medium high.
- Put the skillet of butter, sage, chile, and garlic on the grill. When the sage leaves and garlic get crispy, move the skillet away from direct heat. I like to move it to the upper rack. Leave the skillet on the grill so it can absorb some of the smoke while the pork chops are cooking.
- Grill the chops 7-8 minutes per side, depending on the thickness and desired doneness, between 140-160°. My personal favorite is on the lower end of the temperature range. Cover loosely and let the chops rest for about 10 minutes. This is just long enough to grill some zucchini! :)
- Serve the pork porterhouses with plenty of Sage Chile Garlic Butter drizzled all over.
Notes
You can, of course, use any pork chop you like or even just a tenderloin. It's your kitchen ... do you!
Tried this recipe?Let us know how it was!