Woodfire cooking a pork porterhouse

ORANGE COUNTY, Fla. —  Woodfire cooking is his jam and chef Jason Campbell of Luke’s Kitchen and Bar understands how to sizzle up a superior pork porterhouse.

What You Need To Know

  • The porterhouse will sit on a mattress of a sweet onion sauce
  • And there is a sweet salad with Southern peaches as a tasty aspect

“Played a lot a sports activities. When it grew to become time to come to be an grownup, I went to culinary college,” he said in the kitchen of the Maitland cafe.

In this week’s Chef’s Kitchen area, Campbell requires a 16-oz bone-in pork porterhouse from Duroc, which is a high-quality breed of the pig.

“As that cooks, we are heading to get our salad all set,” he encouraged.

It is a crunchy fennel that accompanies Southern peaches.

“The sweetness is going to counterbalance that prosperous smokiness we’re going to get off the grill,” he said, even though adding chili paste, seasoning and herbs.

As soon as the porterhouse is roasted and there is a good caramelization, it will sit on a bed of a sweet onion sauce, with garlic.

“There you go. There is our pork porterhouse with sweet onion puree,” he exclaimed.

Luke’s Pork Porterhouse

(Recipe makes 1)


  • 16oz pork Porterhouse or bone in chop
  • 2oz sliced peaches
  • 2oz shaved fennel 
  • 3oz onion soubise- recipe below 
  • 1 tablespoon chopped herbs- parsley, chive, dill, tarragon 
  • Olive oil 
  • Lemon juice

Onion Puree

  • 2 significant onions, peeled and thinly sliced
  • 4 cups large cream
  • 4oz butter

In sauce pot, melt butter. Increase onions and pinch of salt and prepare dinner onions right up until tender. Insert significant product and prepare dinner right up until onions have become cooked by.

Reserve 1 cup major product cooking liquid from onions. Pressure onions and place in blender and blend until smooth,  increase cooking liquid if combination is as well thick and season with salt. Hold warm.

To Make Dish
Set grill to medium high warmth. Season chop properly with salt and pepper. Grill chop on every aspect for about 5-6 minutes and till the internal temp reaches 130 levels.

Let chop relaxation. While chop rests, assemble peach and fennel salad. Toss peach and fennel with 1/2 Tablespoon olive oil and 1/2 Tablespoon lemon juice. Increase blended herbs and year with salt and pepper.

To Plate
Position onion puree down on plate, location chop on puree and best with salad combination.