Tomahawk Pork Chops- Juicy and Flavorful
Pork tomahawk chops may look impressive, but they are surprisingly easy to cook. This pork tomahawk recipe shows how to achieve a juicy, flavorful chop every time, using the grill.
Here is another smoked recipe that you will love. It is every bit as juicy as our smoked pork loin and spare ribs.
What is a Pork Tomahawk Chop?
A Tomahawk steak, or chop, is simply a bone-in version of a center-cut pork chop, with a rib bone still attached. The bone is French-cut or trimmed well to make the bone prominent. This gives the rib its signature shape.
Beef tomahawks are very large. Pork tomahawk chops are much smaller and generally weigh 1-1½ pounds, while beef tomahawk steaks generally weigh 2½-3 pounds. The nickname comes from the fact that the cut resembles a tomahawk axe.
Where to Buy Pork Tomahawk Chops?
Pork tomahawks can be purchased at many high-end grocers. We picked ours up at Wegmans, but we’ve also seen them at Whole Foods, too. Most independent butchers will cut a tomahawk if you order ahead.
Tomahawks can be purchased “Frenched” or “Can Can,” with the pork belly left on the bone. Pork belly is the cut that bacon is made from. Frenched are prettier for entertaining, and Can Can has bacon attached. Need I say more?
What You Need
- Tomahawk Pork Chops: Buy fresh tomahawks with a nice color. They should be pinkish-red with no red spots and have a nice marbling of fat. Try to pick ribs that are about the same size and weight so that they cook in the same amount of time.
- Butter: Melt a couple of tablespoons of unsalted butter to baste them with when searing. Use a compound butter, if you have one. We love using our chive butter, roasted garlic butter or garlic scape butter.
- Spice Rub: Use your favorite pork rub or make your own rub for pork. A good pork rub should contain sugar (white or brown sugar will work to caramelize the finished meat), garlic powder, onion powder, paprika, chili powder, cumin, kosher salt, and black pepper.
How to Make it
For this recipe, we will start the chop in the smoker to give it a smoky flavor and then reverse-sear it on the grill to finish it. Remove it from the fridge at least 30 minutes early to bring it closer to room temperature.
Step 1: If you are making your own dry rub, add the rub ingredients to a small bowl and mix well.
Step 2: Dry the chops on both sides with a paper towel. Liberally season them with salt and pepper.
Step 3: Wrap the bones with aluminum foil to protect them from burning. Smoke the chops until the internal temperature measured on an instant-read thermometer reaches 120°F
Step 4: Heat your grill to high heat. Reverse sear the chops until internal temperature reaches 140°F. Note: The photo is not these chops.
Let the meat rest for five minutes, during which time it will reach a temperature of 145°F, indicating pork doneness.
Tips for Perfect Grill Marks
We like a nice hashed grill mark for presentation. Make sure your fire is hot. Place the smoked chops on the grill. Do not move them. After a few minutes, check for grill lines. If they are nice, rotate the meat 90 degrees. Continue grilling for a few minutes in this position.
When you’ve achieved nice marks, flip the chop over and repeat the process.
What Type of Wood to Use
You can use various wood to smoke. We like mild fruit wood like apple, cherry, peach, or pecan.
Why Serve These Chops?
These chops are more expensive than plain pork chops, so why would you choose to cook them?
- They are unique, and with their long bone and thick cut, they will present an impressive plate for entertaining guests. This will increase the wow factor of a simple pork chop for a special occasion.
- Since they are so thick, you can achieve a beautiful sear on both sides.
- They are juicy and tender when cooked slowly in the smoker and then reverse-seared on the grill.
- They require no special cooking or grilling skills. They are perfect for even a beginner to do.
- Since they are so thick and weigh about a pound. One steak will feed 2-3 people.
What if I Don’t Own a Smoker?
You can still enjoy smoked foods if you don’t own a smoker. You can use your grill to smoke. Set up your grill so that the fire is only on one side. You will place the meat or vegetable on the side of the grill, away from the direct flame (indirect heat). This is called indirect cooking.
Add soaked wood to a metal tray (we use a disposable foil pie plate or bread pan). Add another metal tray with water. Place water and wood chips on the side of the grill where the fire is located. Remember to fill the water if it runs out.
You can also create a similar setup for your oven in a pinch or in the winter.
What to Serve with Tomahawk Chops
Since you are smoking the chops, it is super easy just to put your side dish in the smoker, too. But both smoked sides and traditional side dishes pair well with the juicy, delicious chops.
Smoked Sides
Traditional Sides
- Classic Mac and Cheese
- Four-Bean Baked Beans
- Grilled Asparagus
- Honeynut Squash
- Bacon and Egg Potato Salad
- Macaroni Tuna Salad
What to do With Leftovers
Promptly refrigerate any leftovers in aluminum foil or an airtight container. It is best not to freeze leftover pork. It tends to get dry.
If you have lots of pork left, there are all kinds of things to do with it. Slice the pork thin and top a fresh salad for an easy, complete meal. Add it to sandwiches and wraps with some vegetables. Use it for omelets and quesadillas, or toss it in pasta dishes and stir-fries at the last minute. Add it to home fries to make a hash and serve it with eggs for breakfast.
Technically, no, but it produces a beautiful, crispy exterior texture and maintains the juicy flavor. It’s also impressive for guests.
Tomahawk pork chops are usually 1½-2 inches thick, depending on the size of the animal.
Yes, you can cook them in the oven. Low cook the chops at 250°F for about 1½ hours. Then broil them on high for a few minutes on each side to brown them. Watch them carefully when broiling so they don’t burn.
Again, technically, no, but if you choose not to wrap the bone, it will become burned and unsightly.
More Smoked Pork
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Pork Tomahawk Chop
Ingredients
- 2 Tomahawk pork chops
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 2 tablespoon dry rub for pork
- 1 tablespoon unsalted butter
Instructions
- Dry off pork chops on both sides. Salt and pepper them generously.2 Tomahawk pork chops, 1 teaspoon kosher salt, ½ teaspoon cracked black pepper
- Generously rub the dry rub into the meat.2 tablespoon dry rub for pork
- Smoke the chop for about 2 hours until it reaches 120°F. Get your grill very hot.
- Baste the steaks with melted butter. Reverse sear the chops on a hot grill or under the broiler until the internal temperature reaches 140°F. Let them rest tented with foil for 5 minutes, in which time the temperature should increase to 145°F.1 tablespoon unsalted butter
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