Porterhouse Pork Chops are brushed with olive oil and za’atar, a Middle Eastern spice blend, then grilled to juicy perfection.
When the Ohio Pork Board invited me to help promote their #PinkPork campaign, I was immediately on board. This might sound a little silly but one of my biggest culinary pet peeves is over cooked meat. It’s my mother’s fault. Let me explain…
You see, I come from a long line of incredible cooks on both sides of my family. Early on, I learned the difference between perfectly cooked meat and dry, lifeless protein. In fact, my mom prides herself on juicy chicken breasts, medium rare steaks and tender pork tenderloin. She always says, “You can continue cooking meat but you can never bring it back to life once you’ve gone too far.” Amen.
The best way to avoid grey, overcooked pork is to remove it from the heat once it reaches an internal temperature of 145 degrees. A meat thermometer is your best friend when it comes to properly cooking meat. The Pork Board has created this handy guide on How to Use a Meat Thermometer Properly if you’re unfamiliar.
If you’ve shopped for pork recently, you may have noticed that your favorite cuts have had a name change. This graphic is a helpful visual to make it easier the next time you’re in the meat aisle. For this particular recipe, I used Porterhouse Pork Chops. While you can certainly use a different chop, the bone-in cut will help lock in juices and flavor during the cooking process.
Za’atar is one of my favorite Middle Eastern spice blends that you can find it major grocery stores, international markets or online. The smoky, toasted flavor of za’atar takes pork to the next level, especially when grilled.
What is your favorite way to prepare #pinkpork? If you’re looking for a little more inspiration, The Ohio Hog Farmers are running a fun Pinterest promotion that is sure to get your creative juices flowing.
Your fork is waiting.
Pre-heat grill or grill pan over medium-high heat.
While grill is pre-heating, let pork chops sit out at room temperature. Brush each side of the pork chops with olive oil then sprinkle with equal amounts of za'atar, kosher salt and pepper.
Place pork on the grill and let sit until a nice crust forms. (Note: Once the pork hits the grill, do not move for at least 6-7 minutes.)
Flip pork to the other side and continue cooking until it reaches an internal cooking temperature of 145-160 degrees. The total time will depend on the thickness and type of pork chop you use. (See notes.)
Remove pork from the pan and cover loosely with foil to keep warm. Let rest at least 3 minutes before slicing to ensure juicy pork.
Letting pork (or any meat) come to room temperature before cooking is the key to avoid excess shrinkage. If you place cold meat directly on a hot grill or pan it will immediately shrink up.
Check out this helpful guide on pork cooking temperatures and cook times based on the type of cut.
Disclaimer: The Ohio Pork Council and the Ohio Soybean Council have compensated me for my time to create this recipe. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts are 100% my own.