Porterhouse Pork Chop Recipe

Prepare the Pork Chop

Pat the bone-in porterhouse pork chop dry with paper towels. Rub both sides with olive oil, salt, black pepper, and garlic powder.

Sear the Pork Chop

Preheat a grill or skillet over medium-high heat. Once hot, place the seasoned pork chop on the grill/skillet and sear for about 4-5 minutes on each side, until it gets a nice brown crust.

Finish Cooking

Reduce the heat to medium-low and cook the pork chop for an additional 10-12 minutes, or until it reaches an internal temperature of 145°F (63°C). Remove from heat and let it rest for 5 minutes before serving.

Cook the Bacon

In a medium saucepan over medium heat, cook the bacon until crispy. Remove the bacon and crumble it into pieces, leaving the rendered fat in the pan.

Sauté Onions

In the same saucepan with bacon fat, add the finely chopped onion. Sauté for about 5 minutes, or until translucent.

Combine Ingredients

Add the crumbled bacon back to the saucepan along with maple syrup, bourbon, apple cider vinegar, black pepper, and red pepper flakes. Stir well to combine.

Simmer the Jam

Bring the mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally, until it thickens to a jam-like consistency.

Glaze the Pork Chop

Brush the maple bacon bourbon jam over the cooked pork chop just before serving.