Dry-Rubbed Porterhouse Pork Chops with Steakhouse Butter
- Steakhouse Butter:
- 6 Porterhouse Pork Chops, about 1-inch thick
- 1 stick butter at room temperature
- 1/4 cup shallots, finely chopped
- 1 clove garlic, crushed
- 1/2 teaspoon kosher salt
- 1 tablespoon parsley, chopped
- 1/2 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon white pepper
- 1/4 teaspoon Worcestershire sauce
- Pinch of thyme
- Wax paper
- Dry Rub:
- 2 teaspoons kosher salt
- 2 teaspoons raw sugar
- 1 teaspoon chili powder
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander
Adapted from culinary.net
For butter, two hours before grilling, heat medium-sized skillet over medium heat. Add 2 tablespoons butter and melt. Add shallots, garlic and salt. Cook for about 5 minutes, stirring occasionally until shallots are soft. Transfer to medium bowl and let cool for 15 minutes.
Add remaining butter, parsley, lemon juice, pepper, Worcestershire sauce and thyme. Using fork, mash and mix until fully blended.
Lay out a piece of wax paper (approximately 12-by-12 inches) and form butter into an 8-inch-long log shape in center. Roll butter up in wax paper and twist ends tightly to form an even round log of butter. Place in refrigerator for one hour or until firm. This can be made up to two days ahead of time.
For rub, combine salt, sugar, chili powder, onion, garlic, pepper and coriander in small bowl. Mix well. Sprinkle rub liberally on both sides of pork chops. Let rest for 15 minutes.
Prepare grill to cook directly over medium-high heat. Place pork chops on cooking grate and cook for 4 to 5 minutes until golden brown on bottom. Flip chops and cook another 4 to 5 minutes until golden brown on second side and cooked to internal temperature between 145°F (medium rare) and 160°F (medium). Remove from grill and let rest for 3 minutes.
Unwrap butter and cut it into 12 equal-sized medallions. Serve each pork chop with a medallion on top.