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RED WINE MARINATED PORK PORTERHOUSE CHOPS

Red Wine Marinated Pork Porterhouse Chops with Sweet Potato and Bacon Salad

SERVINGS: 4

INGREDIENTS:

Red Wine Marinated Pork Porterhouse Chops

• 4 Each Pork Porterhouse Chops
• ½ Cup Soy Sauce
• ¼ Cup Red Wine
• 3 Tbsp Brown Sugar
• 1 tsp Garlic, minced
• 1 tsp Ginger, minced
• 1 tsp Honey
• ¼ Cup Olive Oil

Sweet Potato and Bacon Salad

• 3 Each Sweet Potatoes, peeled, cut into ½” cubes
• 1 Cup Celery, thinly sliced
• ½ Cup Scallion, thinly sliced
• ½ Cup Dried Cherries
• 4 Each Slices Thick Cut Bacon, chopped, rendered
• ½ Cup Bacon Fat
• 2 Tbsp Whole Grain Mustard
• ½ Cup Mayonnaise
• 2 Each Garlic Cloves, minced
• 3 Tbsp Apple Cider Vinegar
• ¼ tsp Salt
• To Taste Fresh Ground Black Peppercorns

DIRECTIONS:

Red Wine Marinated Pork Porterhouse Chops

1. Combine soy sauce, wine, sugar, honey, garlic and ginger in small sauce pan and bring to a simmer. Mix until the sugar dissolves. Then allow mixture to cool.
2. Once marinade is cool, whisk in olive oil and pour over pork chops. Allow chops to marinate for up to 12 hours.
3. Preheat grill for at least 10 minutes before grilling chops.
4. Place chops on hot grill and allow grill marks to develop. Grill for about 4-5 minutes on each side, or until chops reach an internal temperature of 150˚F.
5. Remove chops from grill and allow them to rest for 5-10 minutes before serving.

Sweet Potato and Bacon Salad

1. Preheat oven 400˚F.
2. Toss the diced sweet potatoes in melted bacon fat, then spread out on a baking sheet.
3. Place in oven and bake for about 15 minutes. You want the potatoes to get a little color on the edges.
4. Remove from heat and drain off any excess fat. Allow potatoes to cool.
5. Place mustard, Mayonnaise, Garlic, Vinegar and salt in mixing bowl and mix until incorporated.
6. Toss the potatoes, bacon cherries, celery and scallions in the mayonnaise mixture until they are coated evenly. Transfer to serving vessel. Allow 15 minutes before serving so the flavors have a chance to incorporate.

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