Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 3 cloves garlic
  • smashed
  • 3 sprigs rosemary
  • fresh
  • 2 bay leaves
  • 2 pork porterhouse steaks
  • (22- to 24-ounce)
  • olive oil
  • Extra-virgin
  • 2 slices bacon
  • cut into lardons
  • olive oil
  • Extra-virgin
  • 1 onion
  • small cut into 1/4-inch dice
  • Kosher salt
  • 2 Granny Smith apples
  • peeled
  • cored and cut into 1/2-inch dice
  • 1 cup prunes
  • pitted
  • quartered
  • 2 sprigs rosemary
  • fresh
  • needles removed and finely chopped
  • 3/4 cup saba
  • or vincotto
  • 3/4 cup chicken stock
  • 2 tablespoons red wine vinegar

Instruction

  • For the pork, select a container large enough to brine the pork
  • Combine the salt, sugar, garlic, rosemary, bay leaves, and 8 cups water
  • Stir to combine and add the pork
  • Cover and toss the whole shootin’ match into the fridge for 24 hours
  • When ready to cook, preheat a grill to medium and an oven to 400˚F
  • Remove the chops and discard the brine, then let the pork come to room temp for 15 to 20 minutes
  • Pat dry and rub lightly with olive oil
  • For the sauce, in a large pan, combine bacon and a few drops of olive oil over medium heat
  • Cook until bacon is brown and crisp, 6 to 7 minutes
  • Add onion, season with salt, and cook until soft and aromatic, 5 to 6 minutes
  • Add apples, prunes, and rosemary and cook for 3 to 4 minutes
  • Stir in saba, chicken stock and vinegar, then bring to a boil
  • Reduce to a simmer and cook until mixture has thickened to a saucy consistency, 15 to 20 minutes
  • Taste and adjust seasoning if needed
  • Pat dry pork and rub lightly with olive oil
  • Grill on both sides for 9 to 10 minutes, and then for an additional 1 to 2 minutes with the meat standing up on the fat edge to get it really crispy
  • Remove pork from the grill, transfer to a baking sheet and place in the oven until pork has an internal temperature of 140˚F to 145˚F
  • Transfer pork to a platter or cutting board, and cover loosely with foil
  • Let rest for 12 to 15 minutes
  • To serve, cut each steak off the bone, then slice thinly on the bias and drizzle with sauce