Grilled Pork Porterhouse With Delta Asparagus, Bellwether Ricotta and Preserved Lemon Gremolata

Pork Foodservice


  • 6 porterhouse (bone-in loin) pork chops
  • 2 tablespoons Berbere spice
  • kosher salt (As needed, OR sea salt)
  • 3 bunches asparagus (large, trimmed, peeled and blanched)
  • olive oil (As needed)
  • ground black pepper (As needed)
  • 1 cup ricotta cheese (Bellwether)
  • 6 tablespoons lemon gremolata (preserved)
  • 1/2 cup seasoned breadcrumbs
  • 8 cups water
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar (packed)
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 5 sprigs thyme
  • 5 sprigs rosemary
  • 1 piece star anise
  • 1/4 cup preserved lemon (diced)
  • 2 cloves garlic (minced)
  • 2 tablespoons parsley (chopped)
  • 2 tablespoons celery leaves (inner, chopped)
  • 1 teaspoon coriander seed (crushed)
  • 3 tablespoons extra virgin olive oil
  • 2 cups day old bread (preferably whole grain)
  • 1 teaspoon parsley (minced)
  • 1 teaspoon garlic (minced, sweated in a little olive oil)
  • 1/2 teaspoon lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons coriander seed
  • 1 teaspoon fenugreek seeds
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon whole allspice
  • 6 cardamom pods (white)
  • 4 whole cloves
  • 1/2 cup onion flakes
  • 5 chiles de árbol (dried, stemmed, seeded and broken into small pieces)
  • 3 tablespoons paprika
  • 2 teaspoons kosher salt
  • 1/2 teaspoon nutmeg (ground)
  • 1/2 teaspoon ginger (ground)
  • 1/2 teaspoon cinnamon


  1. Brine Porterhouse Chops for 4 to 6 hours. Remove from brine and pat dry before cooking.
  2. Season with Berbere spice and salt liberally.
  3. Grill chops for 4-6 minutes per side (depending on thickness) or until medium rare to medium. About 140 degrees and let rest for 3 minutes.
  4. While chops are resting. Drizzle asparagus with a little olive oil, salt and pepper and grill until warmed through.
  5. Slice the meat away from the bone and slice each side on a slight bias. Place meat back on the bone for presentation and garnish with the preserved lemon gremolata.
  6. Place asparagus on plate and spoon about two tablespoons of ricotta on top. Garnish with seasoned bread crumbs.
  7. Place 4 cups of water in small sauce pot and add remaining ingredients. Place on stove on medium heat until salt and sugar are dissolved.
  8. Add the remaining 4 cups of cold water and allow brine to cool to room temperature. Place porterhouse chop in brine for 4 to 6 hours in refrigeration.
  9. Combine and thoroughly mix
  10. Tear bread apart or slice and dry in oven at 225 degrees until fairly dry.
  11. Place in a food processor using the blade and pulse until bread is processed into crumbs.
  12. Add the remaining ingredients and pulse a few times until everything is thoroughly combined
  13. In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.
  14. Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chilies, and grind with the other spices until fine.
  15. Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.
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