Pork Porterhouse With Sage Chile Garlic Butter

Tammy | Chez Nous
by Tammy | Chez Nous
2 pork chops
45 min

I love to grill any time of year, and 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!

What is a pork porterhouse?

A pork porterhouse is also known as a loin chop and is like a beef porterhouse. It is a bone-in cut with the top loin on one side and the tenderloin on the other making it a great cut to ensure a tender pork chop. It does really well on the grill or seared in cast-iron.

Is a pork porterhouse difficult to cook?

Cooking a pork porterhouse can be challenging because the top loin and the tenderloin cook at different rates. That said, I have great success on the grill or in a cast iron skillet as long as I make sure to take it off the heat when the top loin side registers 135-140°F.

Can I use a different cut of pork?

Absolutely! It's your kitchen so you do you! Straight up tenderloin might be your jam, or boneless pork chops? Truth is, the real deal is in the sauce!

Gimme the low-down on this Sage Chile Garlic Butter!

You guys, seriously, this melted butter action is all that and more! And you know what? I carry that cast iron skillet right out to the grill!

Slice the garlic thinly, leave the sage leaves whole, and put the chile in whole. Use as many chiles as you want to make it as spicy as you want or cut the chile open to expose the seeds (where much of the spice is concentrated). I only used one here because ... well, do you SEE how long it is?! Yikes ... spicy!

Make the Sage Chile Garlic Butter when the pork chops are nearly done or keep it away from the direct heat. After the butter melts and the garlic and sage leaves get all crispy and amazingly delicious, set the skillet on the upper rack of the grill.

How to serve Pork Porterhouse with Sage Chile Garlic Butter

It makes sense to me that while you've got the grill going, you might as well serve the Pork Porterhouse with a grilled vegetable. Cut zucchini lengthwise, coat them with olive oil, salt, and pepper, and grill them just as the pork is getting done. It also makes sense that Sage Chile Garlic Butter makes baked potatoes or sweet potatoes crazy delicious!

Serve the melted Sage Chile Garlic Butter poured over each chop and have some extra for those that love sauce! They know who they are!

Pork Porterhouse With Sage Chile Garlic Butter
Recipe details
  • 2  pork chops
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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  • 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

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.
  • You can, of course, use any pork chop you like or even just a tenderloin. It's your kitchen ... do you!
Tammy | Chez Nous
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