How to Cook a Porterhouse Pork Chop
The Ultimate Cast Iron Porterhouse Pork Chops with Creamy Garlic Mushroom Sauce
If you’re looking for a show-stopping pork chop recipe, this Cast Iron Porterhouse Pork Chop with Creamy Garlic Mushroom Sauce is just what you need. Perfectly seasoned with Big Poppa’s Desert Gold and Little Louie’s Seasonings, these thick-cut chops get a crispy, golden crust before finishing in the oven to juicy perfection. But the real magic happens with the sauce—featuring sautéed mushrooms, French garlic sausage, fresh vegetables, and a rich, creamy finish with a touch of Chardonnay.
Why You’ll Love This Recipe
✔️ Restaurant-Quality at Home – Get that perfect sear with a cast iron skillet and elevate your pork chops with a decadent sauce.
✔️ Bold & Savory Flavors – Big Poppa’s seasonings bring out the best in pork, while garlic sausage and fresh veggies add depth to the sauce.
✔️ Easy but Impressive – Simple steps with big results, making this a great recipe for both weeknight dinners and special occasions.
How to Get the Perfect Pork Chop
1️⃣ Season & Coat – A crispy Parmesan crust locks in flavor and creates an amazing texture.
2️⃣ Sear & Bake – The cast iron skillet ensures a golden-brown crust, while the oven keeps the meat juicy.
3️⃣ Make the Sauce – Sautéed mushrooms, sausage, and a creamy garlic-infused sauce take this dish to the next level.
Pro Tip
Use a meat thermometer to check for doneness—aim for an internal temp of 138°F before resting. This keeps the chops tender and juicy!
Let’s Get Cooking!
Ready to make the best pork chops of your life? Check out the full recipe below!
Cast Iron Porterhouse Pork Chops with Creamy Garlic Mushroom Sauce
Big Poppa
4
20 minutes
30 minutes
American
Main Course
Take your pork chops to the next level with this mouthwatering recipe! Perfectly seasoned with Big Poppa’s Desert Gold and Little Louie’s Seasonings, these golden-crusted porterhouse chops are paired with a rich and creamy garlic mushroom sauce. Whether it’s a weeknight dinner or a weekend indulgence, this dish will impress every time.
Ingredients
4 Porterhouse Pork Chops
Big Poppa’s Desert Gold Seasoning
Big Poppa’s Little Louie’s Seasoning
1 cup Grated Parmesan Cheese
2 Eggs, whisked
2 cups Mushrooms, sliced
1 French Garlic Sausage
2 Tomatoes, chopped into large pieces
1 Sweet Onion, chopped
1 Red Bell Pepper, chopped
5 cloves Garlic, minced
1/2 cup Chicken Stock
1/4 cup Chardonnay
1/2 cup Half & Half
Olive Oil or Butter for cooking
Directions
Season both sides of the pork chops with Big Poppa’s Desert Gold Seasoning.
Whisk the eggs in a bowl. In a separate plate, mix grated Parmesan cheese with Big Poppa’s Desert Gold Seasoning.
Dip each pork chop in the egg mixture, then coat thoroughly in the Parmesan mixture. Set aside.
Preheat the oven to 350°F. Heat a cast iron skillet with a drizzle of oil over medium-high heat.
Sear the pork chops until golden brown on both sides. Transfer to a baking sheet with a drip rack and bake until the internal temperature reaches 138°F.
In the same skillet, sauté mushrooms without oil or butter until they release their moisture. Add butter, season with Big Poppa’s Little Louie’s Seasoning, and finish cooking. Remove and set aside.
Brown the French garlic sausage in the skillet, breaking it into pieces. Remove and set aside.
Add oil to the skillet if needed, then sauté onion and red bell pepper until translucent. Add tomatoes and garlic, seasoning with Big Poppa’s Little Louie’s Seasoning. Cook until the tomatoes break down.
Return mushrooms and sausage to the skillet, stir, and add chicken stock and Chardonnay. Reduce until thickened and alcohol has cooked out.
Stir in half & half and bring to a gentle boil.
Place a pork chop at the center of each plate. Spoon the creamy garlic mushroom sauce around the chop. Serve immediately and enjoy!
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