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porterhouse steak with peach august

Grilled Pork Porterhouse with Peach Agrodolce

Grilled Pork Porterhouse with Peach Agrodolce

Recipe and photo credit: &


  • Peach Agrodolce:
  • 2 tablespoons raisins

  • 2 tablespoons tawny port wine

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon olive oil

  • 2 large fresh, ripe peaches, peeled and diced into 1-inch pieces

  • Salt and freshly ground pepper

  • Grilled Pork Porter House with Peach Agrodolce:
  • 4 (1 1/2-inch-thick) pork porterhouse chops (about 2 1/2 lb.)

  • 1 tablespoon olive oil

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground pepper

  • Peach Agrodolce


  • How to Make the Peach Agrodolce:
  • Cook raisins, port, and 2 Tbsp. water in a small saucepan over medium heat, stirring occasionally, 5 minutes.
  • Remove from heat; whisk in parsley, vinegar, and oil.
  • Stir in peaches and salt and pepper to taste.
  • Grilled Pork Porter House with Peach Agrodolce:
  • Let pork stand at room temperature 30 minutes. Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Brush pork with olive oil, and sprinkle with salt and pepper.
  • Grill pork over lit side of grill, covered with grill lid, 4 minutes on each side; transfer pork to unlit side, and grill, covered with grill lid, 10 minutes on each side or until a meat thermometer registers 150°. Let stand 5 minutes. Arrange pork on a serving platter, and top with Peach Agrodolce.


  • Agrodolce (agro: sour; dolce: sweet), a traditional Italian sweet-and-sour sauce made with vinegar and sugar (or sweet ingredients such as fresh peaches and raisins), adds fresh summer flavor to the granddaddy of all pork chops. Thick-cut pork porterhouse includes a juicy portion of the tenderloin on one side and a large cut of the loin on the other.

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