Reverse Sear Porterhouse Pork Chop

Makes 2 servings

2 (12- to 14-ounce) Fantasma's Finest Porterhouse Pork Chops

Course salt and pepper

Olive oil, for searing

1 large fresh rosemary sprig

A drizzle of truffle oil or pat of butter, if desired

Remove pork chops from the refrigerator and allow to sit for 30 minutes. Preheat the oven to 250° F. Fit a baking pan with a baking rack.

Remove pork chops from bag, rinse and pat dry with paper towel. Place chops on the rack and season heavily with salt and pepper. Place baking pan in the oven for 20 minutes or to an internal temperature of until 110° F. on a meat thermometer.

Heat a cast-iron skillet over high heat and add a film of olive oil to coat the pan. Remove pork chops from the oven and sear pork on the first side for 3-4 minutes. Add rosemary to the pan; the herb will smoke and add a nice flavor to the pork chops. Flip chops to the second side and sear until well-browned and the pork chop registers an internal temperature of 145° F. on a meat thermometer.

Remove chops from the cast-iron pan and allow to cool slightly. To serve, sprinkle pork chops with a touch more salt and drizzle pork with truffle oil or a pat of butter.