Delicious and comforting and perfect for a special meal! Seared in a pan in duck fat and dressed with butter and fresh rosemary and thyme. Pasture-raised, bone-in porterhouse pork chops are available this week from one of our new vendors for 2023, Thistle Draw Farm!
- 2 Porterhouse pork chops
- Kosher salt and cracked black pepper for seasoning
- 2 Tablespoons duck fat (or other high-heat fat)
- 2 large sprigs rosemary
- 6 – 8 sprigs thyme
- 2 large cloves garlic, thinly sliced
- 2 Tablespoons butter
Preheat oven to 325 F. Season the two chops with salt and pepper on both sides and set aside for about 20 minutes.
Over high heat, heat a cast iron or a heavy bottom pan that will accommodate both chops.
Add the duck fat. When the fat begins to shimmer, carefully add the meat to the pan. Allow the chops to cook for 5 minutes before moving them. Add the fresh herbs.
Flip the chops and lower the heat to medium-high. Let cook for five minutes more. Add sliced garlic and butter to the pan.
Very carefully transfer pan to the oven and roast for about 15 minutes, until a meat thermometer reads 145 F.
Remove from oven and tilt pan and spoon the butter over top the chops. Serve immediately.
