Porterhouse Chops with Dijon-Citrus Sauce

Serves 2


  • 2 tablespoons white wine

  • 1/3 cup Dijon mustard

  • 1 tablespoon Worcestershire sauce

  • 1 cup coarsely chopped mandarin orange segments,
    with juice

  • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme

  • 1 tablespoon chopped fresh rosemary leaves

  • 1 garlic clove, minced

  • Dash cayenne

  • 2 pork porterhouse chops

  • Vegetable oil, for grates

  • Kosher salt and freshly ground black pepper

  • 1/2 cup French fried onions


In a shallow nonreactive dish just large enough to hold the meat in a single layer, stir together the white wine, mustard, Worcestershire, orange segments with juice, thyme, rosemary, garlic, and cayenne. Reserve 1/2 cup of the mixture as a sauce and refrigerate until ready to use.

Place the pork chops in the marinade and gently toss until well coated. Cover, refrigerate, and marinate for at least 2 hours or overnight. Remove from the refrigerator 30 minutes before cooking.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chops from the marinade and shake off the excess. Discard the marinade. Season with salt and pepper to taste.

Place the chops on the grill. Close the lid and cook, turning once, until desired temperature, 6 to 8 minutes per side for medium. Remove the chops from the grill. Let rest for 5 minutes before serving.

Place the reserved sauce in a small sauce pan and reheat over medium-low heat.

To serve, place a spoonful of sauce over each chop and garnish with French fried onions.