With a combination of loin eye muscle and tenderloin, pork porterhouse chops are one of the meatiest, juiciest cuts on the hog.
Rub the chops with olive oil. Combine the rub ingredients, and sprinkle on both sides of the chops. Let rest on a pan on the counter while you heat the grill to high.
In a saucepot, combine the sauce ingredients. Cook over medium-low heat, until melted. Remove the thyme stem.
Grill the pork porterhouse chops 4 minutes per side, or until the internal temperature reaches 145F degrees. During the last minute, top each chop with 1 tablespoon of butter.
Remove to platter. Let rest for five minutes. Spoon on sauce. Garnish with fresh thyme.
If you can't find lingonberry jam, you can substitute cherry or red currant jam.
Goes great with grilled lemon-garlic asparagus.