Porterhouse Pork Chop

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  • 1 thick Villari Market Porterhouse Pork Chop (1 to 1-1/2 inches thick is ideal; should not be more than 1-1/2 inches thick)
  • 2 teaspoons Crushed Black Peppercorns (or use cracked black pepper)
  • 2 teaspoons Sea Salt
  • 1 Tablespoon Canola Oil
  • 3 Tablespoons Unsalted Butter, cut into small pieces
  • 3 Garlic Cloves, crushed
  • 3 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 1 sprig of sage
  • 1/2 Cup Merlot Wine
  • 1 Cup Beef or Chicken Stock (can substitute Broth)


  1. Pat Villari Market Porterhouse Pork Chop dry and season both sides with salt and pepper.
  2. Heat Canola Oil and 1 Tablespoon of butter in an ovenable skillet over medium heat until butter melts. Add Rosemary, Thyme, Sage, and Garlic and cook over medium heat, stirring occasionally, until herbs and garlic are fragrant (about 1 minute).
  3. Add Villari Market Porterhouse Pork Chop and cook until nicely browned, about 2 or 3 minutes per side. Transfer skillet to oven and cook until an instant-read thermometer registers 145° F (about 7-8 minutes).
  4. Transfer Porterhouse Pork Chop with tongs to a small platter, reserving the skillet, and let the Chop rest for 10 minutes.
  5. While the Chop rests, pour off the Oil, leaving the Garlic and Herbs in the skillet. Add Wine and boil over medium-high heat, scraping up browned bits (deglaze the pan). Let the Wine reduce by half, which should take a couple of minutes.
  6. Add Stock or Broth and any meat juices from platter, and boil until liquid is reduced by 60-75%. This should take about 5 minutes. Taste as you go until you have rich flavored sauce.
  7. Remove skillet from heat and whisk in the remaining 2 Tablespoons of Butter until it's incorporated. Season with salt if needed.
  8. Strain warm sauce into a serving dish.
  9. Transfer the Villari Market Porterhouse Pork Chop to a cutting board, and cut the meat off both sides of the bone (you should have two solid pieces of meat – one is the loin side and the other is the tenderloin side). Thinly slice each piece, then rearrange the slices around the bone on a platter. Drizzle with some of the strained sauce.
  10. Serve the rest of the sauce separately for those who want more. Sauce is also great drizzled over mashed potatoes or rice as well.

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