Post by wilderness on Oct 16, 2023 8:16:37 GMT -5
Porterhouse pork chops (ATK)-annrms
2 (14-16oz.) porterhouse pork chops [1-inch]
Salt & pepper, to tasteSalt the chops for at least 1 hour before cooking: Sprinkle each chop with 1½ teaspoons Diamond Crystal Kosher salt or 1 1/8 teaspoons Morton's. Refrigerate them for at least 1 hour, and pat them dry with paper towels before cooking. If the pork is enhanced (injected with salt solution), do not salt the chops ahead.
Pat chops dry with paper towels and sprinkle both sides with pepper. Place chops 1 inch apart in a COLD 12-inch nonstick skillet, arranging so narrow part of 1 chop is opposite wider part of the second. Place skillet over high heat and cook for 2 minutes. Flip chops and cook for 2 minutes. (Neither side of chops will be browned at this point.)
Flip chops, reduce heat to medium; and continue to cook, flipping chops every 2 minutes, until exterior is well browned and meat registers 140 °, 10-15 minutes longer.
Transfer chops to carving board, and let sit, covered loosely with foil 10 minutes. Safe temp is 145° and will rise after the cooked chops have rested under loose foil. We take the chops and trim them as I warm /cook the sides. Nibble the bones...the best part!!! (Meat near the bone may be slightly pink despite being cooked.) Leftovers great!!!
