Cut from the Loin

Porterhouse chops are cut from the block ready loin, which is the short loin with the fat and chine bone removed, and most of the tenderloin muscle remaining. They are 16oz. porterhouse chops portion-controlled and individually vacuum sealed. They are a thickness of 1 ½ inches, but not much thicker, in order to yield a juicy chop.

Similar to the rib chop, season with olive oil, kosher salt and coarse pepper. Use high heat and hot oil to pan sear the strip side of the chop first (i.e. stand the chop on its side and give the strip side a head start because the tenderloin side needs less cooking time). Then, sear both sides of the chop to a golden brown. Finally, finish in the oven at 350-375 degrees to desired internal temperature. Let the meat rest and lightly sauce to allow the veal's natural flavor to show through. High heat grilling and broiling are other options, but not as recommended.