One of the more popular cuts of meat on restaurant menus are porterhouse pork chops. This cut of meat has a bone down the center with the sirloin portion on one side and the fillet portion on the other. They’re thick, lean, tender, affordable, easy to prepare, and delicious!
Marinate them for about eight hours. While they become tender and soak up the flavors of fresh sage, mustard, and bourbon you can prepare the caramelized maple, pear, cherry sauce well in advance. Fire up the grill and in 20 minutes and you’re ready to eat. Match with your favorite holiday side dishes and this soon-to-be signature recipe will impress your friends and family in both appearance and flavor.
Severson caters to private dinner parties and teaches private or group cooking lessons. He can be reached at philchef1@netzero.net or (612) 802-0616.

Ingredients
4-14 oz. Porterhouse Pork Chops (1-inch thick)
1/4-Cup Virgin Olive Oil
1-Tbsp. Dry Mustard
2-Tsp. Fresh Ground Pepper
1-Tbsp. Fresh Sage
2-Tbsp. Bourbon
4-Pears (cored and sliced)
1/2-Cup Dried Cherries
1-Tbsp. Unsalted Butter
1-Tbsp. Canola Oil
1- Tbsp. Sugar
1-Tsp. Orange Zest
1/2-Tsp. Cinnamon
Juice of 2 fresh oranges
1-Tbsp. Pure Maple Syrup
1/2-Cup Water

Method
Trim excess fat off chops leaving a -inch layer on the outside.
Combine first six ingredients and marinate chops 6-8 hours.
For the sauce combine oil, butter, and sugar in large sauté pan on medium heat until melted. Add pears and cook stirring every few minutes until lightly caramelized. Add remaining ingredients and cook low-med heat for 10 minutes and reduced to a glaze.

Preheat grill to high heat. Lightly season chops with kosher salt. Grill chops 5 minutes on each side until medium. Rotate chops after 2 minutes on each side for attractive grill marks. Remove and let rest 10 minutes in a warm area. Serve with pear sauce and caramelized onions.
Serves 4