Shelly's Recipe

PORK PORTERHOUSE WITH BOURBON BROWN SUGAR BUTTER

Category: Pork 1 - Chops and Steaks

For the Bourbon Brown Sugar Butter:
3 tbsp salted butter, at room temperature
1 tbsp dark brown sugar
1 tbsp Dijon-style mustard
Freshly ground black pepper
A few drops of bourbon

For the Pork:
4 pork steaks or loin chops (each 1 inch thick and 10 to 12 oz)
4 tsp dry mustard powder
Coarse salt (kosher or sea) and freshly ground black pepper
A few tbsp bourbon

Set up your grill for direct grilling and preheat to high. Ideally, you’ll be using a Tuscan grill grate, so you get killer grill marks. Brush and oil the grill grate.

Make the Bourbon Brown Sugar Butter. Place the butter, brown sugar, and mustard in a mixing bowl and whisk to mix. Whisk in pepper and a few drops of bourbon. Taste and add another drop or two of bourbon, if needed.

Generously season one side of each porterhouse with 1/2 tsp dry mustard and salt and pepper to taste. Sprinkle with a few drops of bourbon, patting the spices and bourbon onto the meat with a fork or your fingertips. Turn the steaks over and repeat on the second side.

Grill the chops until cooked through, about 6 minutes per side, rotating them a quarter turn after 3 minutes to lay on a handsome crosshatch of grill marks.

Transfer the chops to a platter or plates and top each with a spoonful of bourbon brown sugar butter. Serves 4