Pork Porterhouse Florentine

Name: Pork Porterhouse Florentine
Prep time: 20 min
Cook time: 2 h
Yield: 4 Servings
Cuisine: Pork
Ingredients: ramps (As needed, grilled); radicchio (As needed, grilled); heirloom tomatoes (As needed, grilled); artichoke bottoms (As needed, grilled); 3 cup salt; pepper; salsa verde (As needed); aged balsamic vinegar (As needed); fresh basil (chiffonade); 3 gallons water; 1 7/8 cups sugar; 6 Porterhouse pork chops (each); 1 1/2 cups porcini powder; 1/2 cup sugar (granulated); 1/4 cup black pepper (ground); 1 tablespoon red pepper flakes

Recipe and Photo Courtesy of Pork Checkoff

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 1 - 2 hours

Ingredients:

ramps (As needed, grilled)
radicchio (As needed, grilled)
heirloom tomatoes (As needed, grilled)
artichoke bottoms (As needed, grilled)
3 cup salt
pepper
salsa verde (As needed)
aged balsamic vinegar (As needed)
fresh basil (chiffonade)
3 gallons water
1 7/8 cups sugar
6 Porterhouse pork chops (each)
1 1/2 cups porcini powder
1/2 cup sugar (granulated)
1/4 cup black pepper (ground)
1 tablespoon red pepper flakes

Directions:

In mixing bowl, combine seasonings & mix well to combine.
Combine all ingredients & mix well to combine.
Brine pork porterhouse for 1.5 hours.
Drain pork porterhouses from brine.
Evenly rub pork porterhouses with pork rub.
Char steaks on grill & finish in oven until an internal temperature of 138 degrees internal temperature & rest 5 minutes before slicing.
While steaks are in roasting in oven grill ramps, raddihio, tomatoes & artichokes season with salt & pepper to taste.
Serve steaks with salsa verde & grilled vegetables.
Place grilled vegetables on the top of the plate.
Place prepared salsa verde on bottom of the plate.
Fan & shingle ham steak across salsa.
Evenly sprinkle basil across ham steak.

More Recipes

Breakfast Bread Bowl
keyboard_arrow_right

Brought to you by Operation BBQ Relief

View Recipe

Search All PropaneLocations

keyboard_arrow_right

Become aRetailer