Pork Porterhouse with Wisconsin Queso Blanco and Corn Salsa
Salsa:
- 2 ears fresh corn
- ½ red bell pepper, finely diced
- ½ yellow bell pepper, finely diced
- ½ red onion, finely diced
- 1 green onion, sliced
- 1 Roma tomato, finely diced
- ¼ cup chopped chipotle chiles in adobo sauce (from can)
- ½ cup chopped fresh cilantro
- Juice of 1½ limes
- 2 tablespoons champagne vinegar
- ¼ teaspoon toasted cumin
- Pinch of cayenne
- 3 poblano chiles
- 1½ cups heavy cream
- Pinch of salt
- 2 pounds potatoes, such as red or Yukon Gold
- 3 cups (18 ounces) finely crumbled queso blanco cheese
- ¼ cup minced garlic
- Salt
- White pepper
- ½ cup dry breadcrumbs
- ½ cup cumin
- ¼ cup paprika
- ¼ cup chili powder
- 1 tablespoon coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground pepper
- 4 large pork porterhouse chops
- Salt, to taste
- Fresh cilanto sprigs (optional), for garnish
Instructions:
You will surely impress your guests with this Pork Porterhouse with Wisconsin Queso Blanco and Corn Salsa recipe.
- For the salsa, roast corn on a grill or in a 450°F oven for about 15 minutes or until soft. Cut off the cob. Place the corn in a large bowl. Add the bell peppers, onions, tomatoes, chipotle chiles, cilantro, lime juice, vinegar, cumin, and a pinch of cayenne. Let the salsa stand at room temperature at least 1 hour. Adjust the seasoning and heat level as desired.
- For the gratin, preheat the oven to 375°F. Roast and peel the poblano chiles. Place the cream in a large bowl; add a pinch of salt. Slice the potatoes lengthwise, as thin as you can, still keeping the potatoes intact. Place the potatoes in the bowl with the cream.
- Grease an 8-inch square casserole dish. Place a layer of potatoes in the bottom of the dish, keeping an even pattern and barely overlapping the slices. Sprinkle a very thin layer of cheese, garlic, and salt and pepper. For the next layer, place the slices in the other direction, making a crosshatch pattern. Sprinkle with the cheese, garlic, salt, and pepper. After 3 layers, add a layer of poblano chiles, adding cheese between both sides so the layers stick together. Repeat with the potatoes, cheese, garlic, salt, and pepper. Top generously with the remaining cheese. Cover with foil. Bake about 1 hour or until a toothpick can be easily inserted.
- When the potatoes are soft, turn the oven to 425°F. Sprinkle the potatoes with breadcrumbs. Bake, uncovered, until toasted. Let cool. (The potatoes can be made ahead, cooled, cut in portions, and reheated on a small baking sheet at 450°F.)
- For the pork, prepare the grill according to the manufacturer’s directions, until very hot.
- Place the spices in a small sauté pan. Sauté on low heat until they start to smoke. Purée the heated spices in a spice grinder or coffee grinder. Sprinkle the chops with salt; let stand 5 minutes. Rub with the spice mixture and let stand another 5 minutes. Place the chops on the grill and cook to the desired temperature. (Chops this big might require some time in an oven to finish cooking without overbrowning.) The total cooking time will be about 20 minutes.
- To complete the recipe, cut the gratin in squares or triangles and place them on plates. Lean a chop against the gratin. Spoon salsa on top of the pork, letting some of the juice run onto the plate. Garnish with a sprig of cilantro, if desired.