Pork · Loin
Pork Porterhouse Chop
A big loin chop from the rear of the loin with a T-shaped bone, with loin on one side and tenderloin on the other.
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| Animal | Pork |
|---|---|
| Section | Loin |
| Bone | Bone-in |
| Tenderness | Tender |
| Also called | porterhouse pork chop, T-bone pork chop |
Best ways to cook it
- Grill
- Pan-sear
- Broil
- Roast
About this cut
What it is and how to use it
The pork porterhouse is cut from the back end of the loin, where the tenderloin is still attached. Its T-shaped bone separates the loin muscle from the smaller tenderloin muscle, so you get two textures in one chop. It is thick and meaty and does best grilled, pan-seared, or roasted. It is the pork equivalent of a beef porterhouse.
Cook’s tipKeep the tenderloin side away from the hottest heat. Cook to 145°F and rest three minutes.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours