← Back to Search Results
grilling Italian
Pork Porterhouse with Pancetta Dried Cherry Vinaigrette

Photo by: Joseph De Leo
Comments: 1


Bisteccone di Maiale con Vinaigrette di Cilegia e Pancetta


If you can find good heirloom pork, this dish will be even more delicious. Heritage pork is tender and juicy with silky, buttery meat that tastes unlike any you have had before. Look for it at farmer’s markets and good butcher shops. Pork’s natural sweetness makes it a natural to pair with fruit, which is why the dried cherry vinaigrette is such a sure thing here.

Yield: Serves 4


Pork chops

  • ½ cup extra virgin olive oil
  • 1 lemon, thinly sliced
  • 4 sprigs fresh oregano
  • 1 teaspoon hot red pepper flakes
  • Pinch of fresh thyme leaves 
  • Eight 5-ounce pork porterhouse chops, about ½-inch thick
  • Kosher salt and freshly ground black pepper 


  • 1 cup extra virgin olive oil
  • ½ cup diced pancetta
  • 4 shallots, sliced into rings
  • ½ cup apple cider vinegar
  • ¼ cup dried cherries



1.    To prepare the pork chops: In a glass, ceramic or other nonreactive dish, stir together the olive oil, lemon slices, oregano, hot pepper flakes, and thyme. Sprinkle the chops with salt and pepper and then put in the dish with the marinade. Turn to coat with the marinade, cover and refrigerate for at least 6 hours and up to 12 or overnight.

2.    To make the vinaigrette: In a sauté pan set over low heat, heat 1 tablespoon of oil and when hot, add the pancetta and cook for about 5 minutes or until the fat is rendered and the pancetta is crispy. Add the shallots, vinegar, and cherries and cook for about 6 to 8 minutes or until reduced by half.

3.    Add the remaining olive oil, stir well, and set aside to cool.

4.    Prepare a charcoal or gas grill by first spraying the grilling rack with nonstick vegetable spray. Let the grill heat so that the heating elements or charcoal are very hot.

5.    Lift the pork chops from the marinade and wipe off any excess oil. Season lightly with salt and pepper and grill for 1 to 2 minutes. Turn the chops and cook for about 1 minute longer or until cooked through. The thin chops do not take long to cook over a hot fire.

6.    Arrange the chops on a large platter and dress with the cooled vinaigrette. Serve immediately.


© 2008 Rick Tramonto

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

1353kcal (68%)
91mg (9%)
24mg (39%)
36mcg RAE (1%)
210mg (70%)
629mg (26%)
23g (114%)
116g (179%)
3mg (17%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • paulae

    12.23.09 Flag comment

    This looks wonderful. I'm going to try it this week. However, I'm going to reserve some of the vinaigrette before putting the pork in it to marinate, for serving with the meat. It would not be smart or appetizing to serve the marinade as a sauce unless it was first boiled. Reserving some before marinating makes more sense.


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
living-raw-food Living Raw Food
by Sarma Melngailis
new-american-table New American Table
by Marcus Samuelsson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
mom-a-licious Mom-a-Licious
by Domenica Catelli
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
food-to-live-by Food to Live By
by Myra Goodman
spice Spice
by Ana Sortun
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?