The pork equivalent of a steakhouse porterhouse. One thick chop with the loin on one side of the T-bone and the tenderloin on the other — two different textures in a single cut. Cut about 1.5 inches thick.
The porterhouse is cut from the rear of the loin, where the loin muscle and the tenderloin meet across the T-bone. It is the most prized chop on the hog because you get two cuts in one. The tenderloin side cooks faster than the loin side, so orient the chop with the tenderloin away from the hottest part of the pan.
Like all our pork, the porterhouse rewards a careful hand. Pull it off the heat while there is still some give in the center, let it rest, and slice across the grain. It will be pink. That is right.
Salt 40 minutes ahead. Sear in cast iron over high heat 4 minutes per side, then finish in a 375°F oven 5-8 minutes. Rest 8 minutes.
Freezer up to 6 months. Thaw overnight in the fridge. Refrigerate up to 4 days after thawing.