Fat content is essential when dry aging meats. If you pick too lean of a protein it will dry out in the process. Our friends at Compart Family Farms have carefully bred their Duroc stock to achieve beautiful marbling that is perfectly suited for the dry aging process. This aging intensifies the flavor and richness of the meat. It’s definitely worth the extra time and expense to source out these delectable cuts.
Dry Aged Porterhouse Pork Chop with Smoky Apple Compote
- Compart Duroc Dry Aged Porterhouse Pork Chops (www.compartduroc.com)
- Croix Valley Sweet Heat BBQ Dry Rub or Pork Rub Recipe (below)
- Canola oil
- 5 large apples
- 1 cup white sugar
- 1/2 tsp. Cinnamon
Pork Rub Recipe:
- 2 cups Brown Sugar
- 1 cup Granulated Garlic
- 1 cup Granulated Onion
- 1 cup Salt
- 1/4 cup Black Pepper
- 1/4 cup Paprika
- 2 tbsp. Cayenne Pepper
- Preheat grill to 400 degrees.
- Oil and lightly rub both sides of pork chops. Cover and allow to come to room temperature while cooking apples.
- Peel, core, and dice apples into thick chunks.
- Place apples in cold cast iron pan and put on bottom grate of grill. Cook until tender (appx. 15 minutes).
- Add sugar and cinnamon to apples. Combine and continue to cook for another 5 minutes. Stirring frequently.
- Remove apple compote from heat and cover.
- Place chops on top grill grate. Cook for 8-10 minutes, flip and cook an additional 8-10 minutes, or until pork reaches an internal temperature of 145 degrees.
- Remove pork from grill and allow meat to rest for 5 minutes.
- Serve with apple compote and enjoy!