The porterhouse chop is the T-bone of the pork world, with sections of loin (similar to the NY strip in beef) and the tenderloin and is oooh so delectable. These chops shine either slow-cooked in mushroom soup for a perfect gravy (Suzanne's favorite way) or over high heat for a good sear on a grill or stovetop. These chops are from our Ossabaw hogs, and are smaller than our regular porterhouse chops, but absolutely packed with flavor!
Ossabaw pigs are a heritage breed of hog that was singularly saved from extinction by our good friend Eliza at Cane Creek Farm, just down the road. They thrive on our rotated wooded silvopastures and consume only a small amount (1-2 lbs) of certified organic grain daily for the duration of their year-long lives — the rest of their diet is entirely forage. These pigs have double the grow-out time of more common "heritage" hogs, that still consume 5-8 lbs of grain per day towards the end of their half-year lives. The difference is something you will absolutely taste in the flavor profile, and you will notice that the meat is much redder than other pastured, heritage pork, and some people find that it looks closer to beef than grocery-store pork.
Rare-breed heritage animals like this need to have a job to survive, and ours have an important one: turning marginal, cut-over woodlands and scrub pastures into a verdant Eden for our cows and sheep. These pigs are ecological masters when managed correctly, and this is truly how pork should be.
For really spectacular results, brine for at least an hour or ideally overnight with apple cider vinegar before cooking. (Read more about why traditional cultures always cure pork in some way before eating here.