Article: How to Cook a Porterhouse Pork Chop | Cast Iron Recipes
How to Cook a Porterhouse Pork Chop | Cast Iron Recipes
Golden-browned porterhouse pork chops, seasoned to perfection, are the star of this dish. Complemented by a creamy garlic mushroom sauce made with French garlic sausage, fresh vegetables, and a splash of Chardonnay, this recipe delivers an irresistible flavor combination. Simple yet sophisticated, it's perfect for any occasion.
Cast Iron Porterhouse Pork Chops with Creamy Garlic Mushroom Sauce
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Take your pork chops to the next level with this mouthwatering recipe! Perfectly seasoned with Big Poppa’s Desert Gold and Little Louie’s Seasonings, these golden-crusted porterhouse chops are paired with a rich and creamy garlic mushroom sauce. Whether it’s a weeknight dinner or a weekend indulgence, this dish will impress every time.
Author:Big Poppa
Ingredients
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4 Porterhouse Pork Chops
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Big Poppa’s Desert Gold Seasoning
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Big Poppa’s Little Louie’s Seasoning
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1 cup Grated Parmesan Cheese
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2 Eggs, whisked
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2 cups Mushrooms, sliced
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1 French Garlic Sausage
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2 Tomatoes, chopped into large pieces
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1 Sweet Onion, chopped
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1 Red Bell Pepper, chopped
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5 cloves Garlic, minced
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1/2 cup Chicken Stock
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1/4 cup Chardonnay
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1/2 cup Half & Half
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Olive Oil or Butter for cooking
Directions
Season both sides of the pork chops with Big Poppa’s Desert Gold Seasoning.
Whisk the eggs in a bowl. In a separate plate, mix grated Parmesan cheese with Big Poppa’s Desert Gold Seasoning.
Dip each pork chop in the egg mixture, then coat thoroughly in the Parmesan mixture. Set aside.
Preheat the oven to 350°F. Heat a cast iron skillet with a drizzle of oil over medium-high heat.
Sear the pork chops until golden brown on both sides. Transfer to a baking sheet with a drip rack and bake until the internal temperature reaches 138°F.
In the same skillet, sauté mushrooms without oil or butter until they release their moisture. Add butter, season with Big Poppa’s Little Louie’s Seasoning, and finish cooking. Remove and set aside.
Brown the French garlic sausage in the skillet, breaking it into pieces. Remove and set aside.
Add oil to the skillet if needed, then sauté onion and red bell pepper until translucent. Add tomatoes and garlic, seasoning with Big Poppa’s Little Louie’s Seasoning. Cook until the tomatoes break down.
Return mushrooms and sausage to the skillet, stir, and add chicken stock and Chardonnay. Reduce until thickened and alcohol has cooked out.
Stir in half & half and bring to a gentle boil.
Place a pork chop at the center of each plate. Spoon the creamy garlic mushroom sauce around the chop. Serve immediately and enjoy!
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