Dry Rubbed Porterhouse Pork Chops with Steakhouse Butter Recipe | Yummly

Dry Rubbed Porterhouse Pork Chops With Steakhouse Butter

PORK
19Ingredients
35Minutes
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Ingredients

US|METRIC
  • 6 porterhouse (bone-in loin) pork chops (About 1-Inch Thick)
  • 2 teaspoons kosher salt
  • 2 teaspoons turbinado sugar (Raw Or)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon granulated onion
  • 8 tablespoons butter (1 Stick Room Temperature, Divided)
  • 1/4 cup shallots (Finely Chopped)
  • 1 clove garlic (Crushed)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon fresh parsley (Chopped)
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon worcestershire sauce
  • 1 pinch dried thyme
  • 1 pinch dried thyme
  • 1/4 teaspoon chopped fresh thyme
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    Directions

    1. At least two hours before you plan to grill, make the butter: In a medium skillet over medium heat, melt 2 tablespoons of the butter. Add the shallots, garlic, and salt and cook, stirring occasionally, until the shallot is soft, 3 to 5 minutes. Transfer to a medium bowl and let cool 15 minutes.
    2. Add the remaining 6 tablespoons of butter to the bowl, along with the parsley, lemon juice, white pepper, Worcestershire, and thyme. Use a fork to mash and stir the mixture until well blended.
    3. Arrange an approximately 12x12-inch piece of wax paper on a work surface. Place the butter mixture in the center, arranging it into an 8-inch-long log shape. Use the wax paper to roll the butter up, twisting the ends of the paper tightly to form an even, round log of butter. Set aside in the refrigerator until firm, about 1 hour. (The butter can be made up to 2 days in advance.)
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