Smartly located near a residential area on the south side of Corpus Christi, Prime Steakhouse caters to locals with five USDA Prime steaks, wild game specials, and French- and Mexican-tinged seafood dishes. The unstuffy dining room includes deer mounts and paintings depicting cowboy life on stone walls, and rustic, thick-cut wood tables. To serve as executive chef, Steakhouse owner Antonio “Tony” Gonzalez Jr. hired Noah Saenz, a Corpus native who worked under celebrity chef José Andrés at Jaleo and Bazaar Meat in Las Vegas. He made the right choice, if our generous plate of bone-in pork chops in WhistlePig rye reduction is any indication. The two chops, moist and criss-crossed with grill marks and a hint of mesquite smoke, could’ve easily fed two, especially considering their accompanying well-cooked Brussels sprouts, diced butternut squash, and cremini mushrooms. We also indulged in the daily soup special, the chicken Provençal, with a creamy tarragon-tinged broth of red wine and caramelized onions. It would’ve been perfect (less greasy) had the skin been removed from the braised chicken before serving. Despite the calories, we did not regret ordering the mango tarte Tatin, a variation on the apple classic with warm mango spheres on a thin round of pastry sided by a cloud of Buffalo Trace whiskey foam.