Dry Rubbed Porterhouse Pork Chops with Steakhouse Butter Recipe | Yummly

Dry Rubbed Porterhouse Pork Chops With Steakhouse Butter

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Dry Rubbed Porterhouse Pork Chops With Steakhouse Butter

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  • 6 porterhouse (bone-in loin) pork chops (About 1-Inch Thick)
  • 2 tsp. kosher salt
  • 2 tsp. turbinado sugar (Raw Or)
  • 1 tsp. chili powder
  • 1/2 tsp. ground coriander
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. black pepper
  • 1/2 tsp. granulated onion
  • 8 Tbsp. butter (1 Stick Room Temperature, Divided)
  • 1/4 cup shallots (Finely Chopped)
  • 1 clove garlic (Crushed)
  • 1/2 tsp. kosher salt
  • 1 Tbsp. fresh parsley (Chopped)
  • 1 1/2 tsp. fresh lemon juice
  • 1/4 tsp. white pepper
  • 1/4 tsp. worcestershire sauce
  • 1 pinch dried thyme
  • 1 pinch dried thyme
  • 1/4 tsp. chopped fresh thyme
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    1. At least two hours before you plan to grill, make the butter: In a medium skillet over medium heat, melt 2 tablespoons of the butter. Add the shallots, garlic, and salt and cook, stirring occasionally, until the shallot is soft, 3 to 5 minutes. Transfer to a medium bowl and let cool 15 minutes.
    2. Add the remaining 6 tablespoons of butter to the bowl, along with the parsley, lemon juice, white pepper, Worcestershire, and thyme. Use a fork to mash and stir the mixture until well blended.
    3. Arrange an approximately 12x12-inch piece of wax paper on a work surface. Place the butter mixture in the center, arranging it into an 8-inch-long log shape. Use the wax paper to roll the butter up, twisting the ends of the paper tightly to form an even, round log of butter. Set aside in the refrigerator until firm, about 1 hour. (The butter can be made up to 2 days in advance.)
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