Serious Eats: Recipes
Cook the Book: Pork Porterhouse with Pancetta-Dried Cherry Vinaigrette
Today's Cook the Book recipe, pork porterhouse with pancetta-dried cherry vinaigrette, has been outlined very stringently by authors Rick Tramonto and Mary Goodbody; it calls specifically for thin porterhouse pork steaks, to be cooked over a grill.
It's cold out, though, so I think you could get away with doing the chops on an indoor grill pan and finishing them in the oven. And if you prefer a thicker sort of chop to the two thin chops they suggest per person, by all means have it. The important things are the herb marinade and that vibrant vinaigrette, floating with the dried cherries that pair so well with pork's natural sweetness.
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