Elevate your pork chop game with this irresistible smoked and reverse seared tomahawk pork chop with chimichurri. When you smoke and reverse-sear a pork chop at the same time, you get a perfectly cooked, tender chop with a deliciously smoky flavor and a crispy outside.
The cherry on top is a bright and herbaceous chimichurri sauce that really lifts this dish to the next level. Please follow this easy but very good recipe. It will be a big hit at your dinner party.
If you’re a pork lover, you may have heard whispers of a decadent cut called the pork tomahawk. But what exactly is this impressively-named meat? Keep reading to find out everything you need to know about the pork tomahawk – from its history and unique features to cooking tips and serving suggestions. This is one chop you don’t want to miss!
A pork tomahawk is a large bone-in rib chop cut from the loin primal of the pig. It contains a long, french-cut bone that resembles the shape of a small axe or tomahawk. This distinctive bone gives the chop its name.
Pork tomahawks are also called pork rib chops or cowboy chops. They weigh around 1 to 2 pounds each and are 2 to 3 inches thick. The bone is typically 8 to 10 inches long.
This premium cut combines the tender meat of the loin with the rich flavor of the bone and fat cap. It’s an impressive looking chop that will wow your dinner guests
What Makes the Pork Tomahawk Special
There are a few key things that set the pork tomahawk apart from a regular pork chop:
-
Thick cut – The chop is much thicker than a standard pork chop, meaning you get more succulent meat to sink your teeth into.
-
Tender loin meat – Being from the loin primal, the meat is very tender and lean.
-
Flavorful bone – The long bone adds extra flavor during cooking and a dramatic presentation.
-
Fat cap – A generous outer fat cap bastes the meat while cooking, keeping it incredibly moist.
-
Impressive size – One tomahawk chop can feed multiple people, making it perfect for special occasions.
A Brief History of the Pork Tomahawk
While regular bone-in pork chops have been around forever, the show-stopping pork tomahawk is a more recent cut on the scene.
It was developed in the early 2000s as an amped-up version of a rib chop. The long exposed bone was left intact instead of being chopped or frenched for a classic presentation.
The cut was marketed as new and exciting to help increase interest and demand for pork. Its resemblance to a small axe gave rise to the name “tomahawk.”
Since then, the pork tomahawk has steadily grown in popularity, especially among chefs and grill masters. It’s often seen on restaurant menus and food TV as the star of an impressive meaty feast.
Where to Buy Pork Tomahawk Chops
Because it’s a specialty cut, the pork tomahawk may not be readily available at every grocery store. Here are some tips for sourcing this jewel of a chop:
-
Check with high-end butcher shops or meat markets. They will likely have pork tomahawk in stock or can prepare it for you.
-
Ask your regular butcher if they can specially cut pork tomahawk chops. Offer to order in advance since they may not keep them on hand.
-
Look for online mail order companies that ship premium meat nationwide if you can’t find pork tomahawk locally.
-
Farmers markets and food shows sometimes have vendors that sell pork tomahawks.
-
Watch for sales at grocery stores. Occasionally they run specials on this impressive cut when grilling season hits.
With some looking around, you should be able to hunt down these trophy chops to try.
How to Prep and Cook Pork Tomahawk
That dramatic bone and decadent marbling means pork tomahawk needs special care when prepping and cooking. Here are some tips:
-
Trim the fat cap – Leave about 1⁄4 inch of the fat cap intact for flavor and moisture. Trim off any excess.
-
Season well – Use a dry rub or marinade with flavors that complement the pork. Get seasoning over the entire surface.
-
Bring to room temp – Meat cooks more evenly when it’s not ice cold. Let it sit out for 30 minutes before cooking.
-
Sear then roast – Get a nice sear on the chop for enhanced flavor. Finish cooking in a hot oven to your desired doneness.
-
Check temperature – Use a meat thermometer to test for doneness. Cook to 145°F for juicy pork.
-
Let rest – Never slice into pork right off the heat. Let it rest for at least 5 minutes to allow juices to redistribute.
Grilling Tomahawk Pork Chops
One of the most dramatic and delicious ways to cook a pork tomahawk is over flames on the grill. Follow these tips for perfect grilled tomahawk chops:
-
Make sure chops are at room temp before grilling for even cooking.
-
Get the grill very hot. Use direct high heat on one side, indirect low heat on the other.
-
Coat chops in oil then season generously with dry rub or herbs.
-
Sear chops over direct heat for 2-3 minutes per side until nicely charred.
-
Move to indirect heat, close grill lid, and cook, flipping once until done, about 10-12 minutes total.
-
Check temperature with a meat thermometer for accuracy.
-
Let chops rest 5 minutes before lightly tenting with foil and serving.
Mouthwatering Sauces and Rubs for Pork Tomahawk
A flavorful dry rub or sauce takes the pork tomahawk to the next level. Consider these tasty options:
-
BBQ rub – A classic blend of paprika, brown sugar, chili powder, garlic, and onion.
-
Coffee rub – Wake up your tastebuds with a blend of coffee grounds, brown sugar, and spices.
-
Jamaican jerk – Lively flavors of chili peppers, allspice, garlic, and thyme.
-
Chimichurri – A zippy uncooked green sauce with parsley, oregano, garlic, and olive oil.
-
Romesco – A Spanish sauce with roasted red peppers, tomato, garlic, and smoked paprika.
-
Peanut sauce – For a Thai twist, dress the pork with an addicting peanut sauce spiked with lime and ginger.
Serving Suggestions for Pork Tomahawk
A chop this spectacular deserves an equally impressive plate presentation. Here are serving ideas to try:
-
Dramatically arrange the whole tomahawk chop on a large oval platter.
-
Slice the meat off the bone then reassemble it for a reconstructed “chop” shape.
-
Chop into individual portions and fan out on the plate with the bone as a garnish.
-
Offer a sauce like chimichurri or romesco in a small bowl for drizzling or dipping.
-
Pair with robust sides like roasted or mashed potatoes and grilled vegetables.
-
Garnish with fresh herbs like thyme, rosemary, or parsley.
However you serve it, a pork tomahawk chop is sure to be the centerpiece of an unforgettable meal.
Frequently Asked Questions About Pork Tomahawks
What’s the difference between a pork tomahawk and a pork rib chop?
While names are sometimes used interchangeably, technically a pork rib chop has a shorter, frenched bone while the tomahawk chop has a dramatically long, exposed bone resembling an axe.
Can you cook pork tomahawk in the oven?
Absolutely! Oven roasting is a great hands-off cooking method for pork tomahawk. Sear the chops on the stovetop then transfer to a hot oven until cooked through.
How many people does one pork tomahawk chop feed?
Due to their large size, one pork tomahawk chop typically feeds 2-4 people. Order accordingly based on the number of people you are serving.
What is the best drink to pair with pork tomahawk?
Bold red wines like Malbec or Cabernet Sauvignon pair beautifully with the rich meatiness of pork tomahawk chops.
Can I grill a pork tomahawkchop if the bone is too long for my grill?
Yes, ask your butcher to cut the bone shorter so it fits on your grill grates, or wrap the bone tip in foil to protect it from burning.
Indulge in This Special Cut
The pork tomahawk is a gorgeous, flavorful cut that makes a dramatic statement on your dinner table. With its impossibly juicy meat, succulent fat cap, and gloriously long bone, this chop promises to deliver an unforgettable eating experience. Savor every tender, porky bite of foodie heaven! From sourcing to seasoning to serving, follow these tips and get ready to be wowed. Your tastebuds and dinner guests will thank you.
Why This Recipe Works:
There are two main reasons why this recipe in particular works-
- Smoking: This is the first step in the reverse sear process. It’s usually done with leaner, thicker cuts of meat because cooking them over indirect heat, low and slow, adds more smoke flavor.
- When you reverse-sear something, the second step is to use higher direct heat to get some caramelization and a great crust. It also lets you cook more precisely, so you won’t have to worry about overcooking your pork chops.
When it comes to this recipe, reverse searing is the best way to go. It’s also a foolproof grilling technique that any home cook can use.
- Paper Towel
- Sheet Pan
- Tongs
- Meat Thermometer
- Knife and Cutting Board
- Tomahawk Pork Chops
- Olive Oil
- Dry Rub (you can use your favorite rub or make your own)
- Plain butter (I like to add it at the end, like you do with steak)
You can choose to wet brine or dry brine the pork, but this is really all you need for a better cut. For more information on adding flavor, check out my wet brine recipe for this apple cider beer brine. Alternatively, you can just sprinkle the chops with kosher salt and let them sit in the fridge for about 24 hours to dry brine.
How To Reverse Sear Tomahawk Pork Chops:
To slow cook a tomahawk pork chop at a low temperature on a smoker, I like to reverse sear it. Then I finish it off with a hot sear. Here is what you need to do-.
- Preheat your smoker to 225°F. Set the grill for smoking over indirect heat.
- After taking the pork chops out of the package, pat them dry with paper towels to get rid of any extra water.
- Just sprinkle a little olive oil on all sides of each chop. Then, use a lot of your favorite dry rub or any other seasonings you like to season each tomahawk.
- Put the pork chops on the smoker’s grill grates and cook for about 20 to 30 minutes, or until the internal temperature reaches 115 to 120°F. Notes from the Chef: The time may change based on the thickness of the pork chops, whether they started smoking at room temperature, and other factors. If you need to keep track of the temperature, you can put a good instant-read thermometer in the middle and use it.
- Take them off the grill and let them rest for 10 to 15 minutes.
- Turn up the grill’s heat to medium-high, which is over 500°F. so it’s hot enough for searing.
- For medium-rare, 140°F is medium, 150°F is medium-well, and 160°F is well-done. Sear the tomahawk pork chops for one to two minutes on each side, or until a crust forms and the internal temperature reaches the level of doneness you want (130°F to 135°F for medium-rare, 140°F to medium, 150°F to well-done). Mine typically take a total of 4-5 minutes.
- Take the pork chops off the heat and let them rest for a few minutes. Then cut them up and serve. Put a little butter on top and, if you want, chimichurri.
