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Grilled Carlton Farms Porterhouse Pork Chops

By Chef Rick Gencarelli of Lardo and Grassa

The king of all chops! A porterhouse pork chop is a bone-in pork chop with the pork loin on one side of the T-bone and the pork tenderloin on the other. While this recipes calls for four chops, you will be eating leftovers for days from these meaty gems.

Ingredients and directions


  • BRINE: 2 quarts water
  • 1 cup salt
  • 1 t fennel
  • 1 t coriander
  • 1 bay leaf
  • 1 t black peppercorns
  • 1/2 cup brown sugar
  • RUB: 2 T chopped sage
  • 6 large garlic cloves smashed with the back of a knife
  • Salt and Pepper to taste


  1. Combine all of the brine ingredients and bring to a boil.

  2. Allow to cool completely and add 4 Carlton Farms Porterhouse Pork Chops to brine. Leave in brine for 24 hours

  3. Remove chops from brine, rinse with cold water and pat dry with paper towels.

  4. Rub chops with rub ingredients.

  5. Brush chops with olive oil and grill over a medium hot grill.

  6. Grill for approx. 5 minutes per side or until a thermometer reads 140 degrees.