Gourmet Galley: Steakhouse butter really lifts homemade pork chops Gourmet Galley: Steakhouse butter really lifts homemade pork chops Photo provided by National Pork Board -- Serve Dry-Rubbed Porterhouse Pork Chops With Steakhouse Butter with a baked potato and your favorite spinach dish. Corinne Cook| Special to The Advocate Aug. 14, 2014 Comments Wow your family or guests when you treat them to delicious and juicy pork chops topped with a savory butter. Just like in a restaurant, serve them with a baked potato and your favorite spinach recipe. The recipe for Dry-Rubbed Porterhouse Pork Chops With Steakhouse Butter has a little more to it than a regular grilled chop, more like you would find in a restaurant, but it is easy enough to do at home. Follow these suggestions from Ray “Dr. BBQ” Lampe, chef and author of the recently released cookbook “Pork Chop,” for pork chop perfection: Preheat the grill and cooking grate completely before cooking the chops; it will help for even browning and cooking. Ask your guests if they prefer their pork chops cooked medium or medium-rare. To get your pork chops to the preferred internal temperature, grill them like a steak — between 145 F (medium-rare) and 160 F (medium), followed by a three-minute rest, and use a meat thermometer to check the temperature. For smoky flavor, add a handful of soaked wood chips to the fire right before you add the chops. For a gas grill, place soaked wood chips in a single-sheet aluminum foil packet with four to six holes on the top. Place packet, holes facing up, directly on the grate, off to one side. Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.