Grilled Tomahawk Pork Chop Recipe

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Tomahawk pork chops are the gourmet version of regular pork chops; they are juicier and more flavorful than regular pork chops because the bone is still present and the meat is thicker and fattier.

Tomahawk pork chops are a specialty cut and not every butcher will carry them, but it doesn’t hurt to ask if you’ve never tried one to see why they’re so much better than a typical pork chop.

Before I saw my friend post pictures of his Tomahawk Pork Chops on Facebook, I had never made one at home. His entire family loves these chops so much that they make them frequently — sometimes even weekly!

When I did finally get some, I realized how amazing they were for myself, but I had to get my hands on some to try.

Rub the pork chops with 1 tablespoon of olive oil, then season with salt, pepper and fennel seeds. Grill the chops for 6–8 minutes per side for medium, or until the meat reaches an internal temperature of 140°F. Let chops rest 5–10 minutes before serving.

GRILLED PORK TOMAHAWK — You Need To Try This!!

Oven-Roasted Tomahawk Pork Chops 🔗

This is one tender and meaty pork chop that you won't be able to wait to sink your teeth into.

Prep: 5min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 297 kcal, Carbohydrate 2 g, Protein 35 g, Fat 15 g, Saturated Fat 5 g, Cholesterol 117 mg, Sodium 2420 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

  • 2 tomahawk pork chops (about 1/2 pound each)
  • 2 tsp salt (smoked salt is even better, if you have it!)
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Instruction:

  1. Pat the pork chops dry with a paper towel and coat on all sides with dry rub. Rest for 30 minutes.
  2. Arrange a rack in the middle of the oven and pre heat to 400°F (204°C).
  3. Heat a large oven-safe skillet over high heat. Sear the meat on one side, about 3 minutes. Then flip the chop over and put the skillet in the oven.
  4. Bake the pork chops for about 6-10 minutes. It’s best to have a probe thermometer inserted into the meat (not touching the bone). When the temperature reaches 135 degrees F, remove the chops.
  5. Add a pat of butter on top of the meat and rest it for 10 minutes.

FAQ

What part of the pig is a tomahawk pork chop?

It is a cut from the rib of the animal, also known as the bone-in ribeye, and is a very tender cut because of the location it is in the animal. Tomahawk pork chops are pork chops with the bone still on, and they are delicious and full of flavor.

How do you cook Tomahawk pork chops on the Big Green Egg?

The term “Tomahawk Chop” refers to a bone-in pork chop, which is cut from the ribs of the animal or the bone-in ribeye, which lends itself to a very tender cut given the position on the animal. *Pork chop and pork steak can be used interchangeably.

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