I mostly liberated the pork porterhouse from its T-bone. I used a rolling pin to pound the meat. I should have pounded the meat thinner. We breaded the chops with a traditional procedure. I regret that we did not smoke the panko first. We sautéed them in sunflower seed oil and topped them with a chopped salad: romaine, tomatoes, spicy olives, canned artichoke hearts, quick balsamic vinaigrette. The salad made the chops. The T-bone kept the chops together and allowed us to cook porterhouses. But I’m not sure leaving the bone in place made the cooking better. The bone inhibited the shallow frying. I let the idea outweigh the results. Next time we will have a more informed process to follow.
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