Smoked Porterhouse Chop Recipe

Name: Smoked Porterhouse Chop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gallon water; 1 1/2 cups kosher salt; 2 cups brown sugar packed, dark brown; 1 1/2 ounces pink salt #1 cure; 20 ounces pork loin wt porterhouse chops, bone-in center cut; 8 sprigs fresh thyme; 8 bay leaves each; 1 pound butter; 5 peaches each, ripe, pitted, wedges; 2 cups cream quark crumbled; 3/4 cup basil fresh, chiffonade at time of service; verjus blanc as needed saba

Servings: persons

1 gallon water
1 1/2 cups kosher salt
2 cups brown sugar packed, dark brown
1 1/2 ounces pink salt #1 cure
20 ounces pork loin wt porterhouse chops, bone-in center cut
8 sprigs fresh thyme
8 bay leaves each
1 pound butter
5 peaches each, ripe, pitted, wedges
2 cups cream quark crumbled
3/4 cup basil fresh, chiffonade at time of service
verjus blanc as needed saba

1
1. In a container large enough to hold the chops, combine all the brine ingredients, mix well to combine and dissolve salt and sugar
2
2. Submerge chops in brine, weight down to keep them completely submerged and soak for two days
3
3. Remove chops rinse under cool water, pat dry. On full sheet tray with baking grate, place chops and refrigerate uncovered for 12-24 hours
4
4. Hot smoke chops at 200 degrees for one hour and allow to cool completely
5
5. When cool, individually vacuum pack each chop with: 1 sprig of thyme, 1 bay leaf, 1/4 cup butter & 1 handful of hay
6
6. Sous-vide at a constant temperature of 145 degrees for 3 hours
7
7. Leave the chops in the bags and stop cooking by running the chops under cool water for 10 minutes. Then submerge the chops into ice water
8
8. Reheat chops out of their bags on a grill or in an oven until warmed through

2005

kcal

Calories

155

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 gallon water, 1 1/2 cups kosher salt, 2 cups brown sugar packed, dark brown, 1 1/2 ounces pink salt #1 cure, and more.

Yes, Smoked Porterhouse Chop falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Porterhouse Chop

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