SOURCE: National Pork Board

May 02, 2013 05:00 ET

There's a New Pork Porterhouse in Town

MISSION, KS--(Marketwired - May 2, 2013) - (Family Features) Nothing beats a tender, juicy pork chop on the grill -- a versatile canvas for a wide range of culinary creations. With new pork cut names to be revealed at the meat case later this summer, home cooks will soon have an easier way to select and prepare their favorite pork meals.

Extensive research was conducted to help prevent confusion when selecting your favorite protein. To simplify the shopping experience, new labeling will begin to appear on your favorite cuts of pork including Porterhouse Chops and Ribeye Chops.

You can now take your beef grilling know-how and put it to use when grilling pork chops. These new cuts will have easy-to-identify names, so you'll know exactly how to "grill pork chops like a steak." For the most juicy and tender chops, grill to an internal temperature between 145 degrees Fahrenheit for medium rare and 160 degrees Fahrenheit for medium, followed by a 3-minute rest. Be sure to use a digital cooking thermometer to ensure an accurate final temperature.

Impress your guests and pleasure taste buds at your next gathering with these flavorful Chipotle-Herb Butter Porterhouse Chops. Be sure to check out www.PorkBeInspired.com/porksocial for more grilling tips and recipes.

   
Chipotle-Herb Butter Porterhouse Chop with Corn on the Cob 
Prep time: 10 minutes 
Cook time: 25 minutes 
Yield: 4 servings (1 serving: 1 chop, 1 piece of corn and 1 tablespoon of cilantro butter)  
   
4 Porterhouse Chops (AKA bone-in loin chops), about 1-inch thick
2 teaspoons paprika
  Salt and pepper to taste
  Olive oil for brushing
   
Corn on the Cob 
4 pieces of corn, shucked
2 teaspoons olive oil
   
Chipotle-Herb Butter 
4 tablespoons unsalted butter, at room temperature
2 tablespoons cilantro, chopped
1 tablespoon chopped chipotle pepper in adobo sauce
1 teaspoon fresh lime juice
   

Preheat grill over medium high heat and brush with olive oil. Sprinkle paprika, salt and pepper on both sides of chops.

Grill pork for 8-9 minutes, turning once halfway through, until cooked to 145ºF. Remove pork from grill, tent it with foil and let rest for 3 minutes. 

Brush corn with olive oil and place on grill. Grill corn for a few minutes on each side, turning regularly until charred. Remove from grill and set aside.

In food processor, combine softened butter, cilantro, chipotle pepper and freshly squeezed lime juice. Pulse for 1 minute until fully combined.

Dish up 1 tablespoon of compound butter on top of each piece of pork, and serve with piece of corn on the cob.

Note: You can find chipotle pepper in adobo sauce canned in the ethnic or Latin section of most major supermarkets.

Serving Suggestions: Play with this recipe by altering the compound butter for a completely different spin on the dish. Subbing in various types of herbs would be an easy flavor swap -- try parsley instead of cilantro, or garlic instead of the chipotle peppers.

Nutritional Information per Serving (Not including oil used for brushing grill.)
Calories: 330; Fat: 19g; Saturated Fat: 9g; Cholesterol: 100mg; Sodium: 90mg; Carbohydrates: 18g; Protein: 25g; Fiber: 3g

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