Center-cut Porterhouse Chop

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. 

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.)