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.
Za'atar Crusted Grilled Pork Chops
Ingredients
- 4 Porterhouse Pork Chops or alternative cut
- 2 tablespoons olive oil
- 2 tablespoons za'atar
- 1 ½ teaspoons kosher salt
- ½ teaspoon fresh cracked pepper
- Lebanese Chopped Salad with Chickpeas photographed on the side
Instructions
- 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.
Chef's Notes
Check out this helpful guide on pork cooking temperatures and cook times based on the type of cut.
barb
I understand how to cook pork but a friend does not so this is getting sent to her. She will surely thank you!!
Question tho…………I think the cuts of pork in my grocers case are a bit different than what you have posted maybe my grocer hasn’t caught up yet.
Liz DellaCroce
Hmm.. that’s a great question. I’ve seen the new names throughout my stores but perhaps they are being rolled out in stages! Either way let me know if you have any questions!
Meredith
Insanely delicious!
Liz DellaCroce
Thank you so much Meredith!!
Gaby
This looks like an incredible dinner!
Liz DellaCroce
Thanks so much Gaby!
cheri
Za atar is one of my favorite spices, it goes well on so many different foods.
Liz DellaCroce
I couldn’t agree more – I’m a huge fan!
Kristen
I love your creativity and how you introduce us to new techniques. This looks amazing! Thanks so much for being a part of this campaign!
Liz DellaCroce
Oh thank you so much Kristen!! That means so much coming from you!!! So glad you liked it – they are actually on our menu again this week. :)
Nicole ~ Cooking for Keeps
So plump and juicy!!
Liz DellaCroce
Just the way I like it!! :)
Norma | Allspice and Nutmeg
Zesty, delicious, I want to make this now.
Lisa LaRocco
This recipes looks so yummy. Have never used that spices and am looking forward to trying it out. Also, the explanation about the different cuts was helpful. It is sometimes hard to find the porterhouse cut. I usually have to ask for them to cut it as a special order. They told me the reason they don’t normally carry that cut is because so many people want the pork tenderloin.
Thanks for sharing,
Lisa
Christine from Cook the Story
This dish is simply gorgeous, and thanks for the great explanation of the new cuts of pork!
Brenda @ a farmgirl's dabbles
Ohhhhh…I cannot wait to try these pork chops. My zaatar has been waiting for just this recipe!!
Rachel (@rachelcooksblog)
This looks amazing! This is probably a stupid question, but does green za’atar still have sumac in it?
ashley - baker by nature
Looooooove these pork chops, Liz! So yummy!!!