Pork Tomahawk Chop

2 pork tomahawks on a board made from a slab of wood.

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These pork tomahawk chops are a delicious change from the norm. They are even pretty enough to serve guests!

Course entree, Main Course

Cuisine American

Prep Time 20

Cook Time 2

Reverse searing 10

Total Time 2 30

Servings servings

Calories 176kcal

Author Beth Neels

Cost $20

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

Notes

Use compound butter to add additional flavor to the chops. Here are some examples:

Let the pork rest on the counter for 30 minutes to take the chill off of the meat.

What to do With Leftovers

Promptly refrigerate any leftovers in aluminum foil or an air-tight 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.

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