Porterhouse Pork Chops with Chiles and Grilled Tropical Fruit

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A flavorful marinade gives these thick-cut pork chops an infusion of flavor, made even better by a few minutes on a hot grill and a finishing glaze of garlic, thyme, jalapeño and Oregon-made pepper jelly. Top them with grilled tropical fruit and you’ll have yourself a sensational summer meal in a snap.

Serves: 4
Difficulty: easy
Cook time: 15-20 min
Special tools: grill


Porterhouse Chops
1/3 c tamari or light gluten-free soy sauce
3 T brown sugar
1 T Worcestershire sauce
1 T Dijon mustard
3 garlic cloves, minced
1/2 t black pepper, ground fresh
4 thick-cut Porterhouse pork chops, bone-in (approx. 2 lb)
1/4 c garlic cloves, roasted*
12 sprigs lemon thyme
1 jalapeño or red chili, sliced
3 T pepper jelly (such as Rose City Pepperheads Cherry Bomb)

Grilled Tropical Fruit
1 med, ripe papaya, peeled and seeded, cut into 8 wedges
1 mango, peeled and pitted
1 avocado, pitted (leave peel intact for grilling)
1 orange or red bell pepper, cut into 8 pieces
1 red onion, sliced thick
4 T extra virgin olive oil, divided
pinch ea salt and pepper
1 lime, juiced
1 lime, quartered for plating
2 T pepper jelly


Porterhouse Chops
Combine tamari through black pepper in large dish or plastic bag and marinate chops 1-3 hours. Remove chops and reserve marinade. Cook pork on preheated grill over medium-high heat, 4-6 min per side, with grill cover down. Check doneness with meat thermometer in thickest part of chops, near the bone, and remove from heat when internal temp reaches 140 degrees. Let rest 5 min. Meanwhile, in a skillet add roasted garlic, thyme, chili, jelly and 1/4 c marinade; reduce until bubbling and thickened. Pour over chops and serve with Tropical Grilled Fruit (recipe follows).

Grilled Tropical Fruit
Drizzle cut fruits and vegetables with 2 T olive oil. Grill mango and avocado briefly, just until marked and warmed; remove from grill, peel avocado, slice both and keep warm. Grill papaya, onion and bell pepper until well-marked and softened; remove from grill and cut into large pieces. Combine 2 T olive oil, salt, pepper, jelly and juice; drizzle over fruit and vegetables. Serve immediately, dividing among plates with grilled pork chops, topped with lime wedges.

*Available at our Olive Bar.