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Thick and juicy tomahawk pork chops are totally mouthwatering and look amazing on a plate. And they’re so simple to cook! I’ll show you how to get a perfect sear in a cast iron skillet and how to baste the chops for tender, succulent results every time.
This tomahawk pork chops recipe takes fried pork chops to the next level. The cooking method is just as easy!
If there’s one way to impress friends and family, it’s with a big, juicy tomahawk steak. One more way is with a platter of tomahawk pork chops! These chops are quick-cooking if you’re feeling fancy on a weeknight, and I love making tomahawk pork on holidays or for a date night at home. You’ll be blown away by how succulent and seared these get in a cast iron skillet. I’ll share my easy method for cooking tender pork chops that are extra full of flavor!
Why This Recipe Works
- The perfect sear. Cooking a perfect tomahawk pork chop comes down to getting a good sear. The pork sizzles as soon as it hits the skillet, creating a crust that locks in all that smoky flavor. So, while the outside crisps and caramelizes in the heat, the inside stays tender and juicy.
- Basting with butter. Basting the pork with butter while they cook keeps the pork moist and flavorful. I like to add fresh herbs to the pan, like rosemary and garlic, for even more flavor.
- Visual appeal. Tomahawk pork chops aren’t too different from a classic pork chop, but their restaurant-worthy appearance makes them the perfect choice for a special occasion!
What Is a Tomahawk Pork Chop?
Tomahawk pork, or “Tomapork” is a long bone-in pork chop. It has an attached belly rib that’s “Frenched” (similar to how you’d trim the bones on a rack of lamb). The rib bone makes this cut extra juicy and packed with flavor, and a tomahawk chop doesn’t need much to turn out delicious in the pan. Just a few fresh herbs and seasonings, that’s it!
Recipe Ingredients
I find that simple ingredients bring out the best in these tomahawk pork chops! Below are some notes on what you’ll need. Scroll to the printable recipe card after the post for a full list along with recipe details.
- Tomahawk Pork Chops – Look for pork chops that are around 1” thick. If you’re unsure about choosing the right chop, check with your local butcher. And if you can’t find tomahawk pork where you are, any bone-in pork chop works well in this recipe.
- Seasonings – Just plain old salt and pepper. The key is to let the pork flavors shine!
- Ghee – Ghee is a type of clarified butter (you might recognize it from Indian recipes, like the dough for samosas). It works better than regular butter when searing over high heat. You can also use olive oil.
- Butter – I recommend unsalted butter for basting. You can also use additional ghee.
- Herbs – I use fresh rosemary sprigs and garlic cloves to infuse flavor into the basting butter. Thyme tastes nice here, too.
- White Wine – Choose a dry white wine, like a Pinot Grigio or Chardonnay. You could also substitute dry sherry. If you’d rather cook without alcohol, a splash of chicken broth works well.
How to Cook Tomahawk Pork Chops
There’s just a teensy bit of planning involved in searing tomahawk pork. You’ll want to take the chill off your pork chops ahead of cooking, so let’s get started:
- Prep the chops. Take them out of the fridge, pat them dry, and give them a good seasoning with salt and pepper. Let the chops rest at room temperature for 15 minutes.
- Sear. Get the ghee heating in a heavy skillet (I love my cast iron pan) over medium-high heat. Add the pork, and let that cook and sear until it’s browned on either side. For 1” chops, this usually takes about 6 minutes per side.
- Baste. Add butter to the skillet with rosemary and garlic, and let that melt. To baste the chops, tilt the pan a bit and spoon the melted butter over the meat for a couple of minutes.
- Deglaze. Pour in the white wine and let the chops finish cooking. Afterward, be sure to let the pork rest outside of the pan for a few minutes before you serve and slice into it.
How to Tell When They’re Done
These thick-cut pork chops cook for about 6 minutes per side, but the easiest way to tell when they’re finished cooking is to use a meat thermometer. Tomahawk pork is done when the internal temperature reads 145°F in the center of the chop.
Tips for Tender Pork Chops
- Rest the pork after cooking. Just as you’d rest a rib-eye steak or chicken, remember to rest these tomahawk chops for 5-10 minutes after cooking, before slicing. Resting lets the juices redistribute throughout the meat, for tender, succulent pork chops.
- Season the chops. You can be generous when salting and peppering your tomahawk pork chops. Well-seasoned chops are key! These don’t need much besides S&P, but you could give the pork a sprinkle with paprika for more flavor.
- Sear over medium-high heat. A hot pan is essential for getting a perfect sear on the outside of the chops. Preheat the pan and the ghee (or oil) and make sure that it’s sizzling before you add the pork.
- Choose chops that are similar in size. This way, they’ll cook evenly.
- Don’t crown the pan. Make sure that there’s space between each pork chop, otherwise they’ll steam instead of sear. You may need to cook in batches depending on the side of the pan.
Serving Suggestions
Juicy, seared-and-basted tomahawk pork chops are delicious with a squeeze of lemon, or I’ll borrow the homemade chimichurri sauce from my churrasco steak recipe to drizzle over when serving. I also love my Macedonian ajvar (the red pepper relish that goes on everything!).
Serve with a side of steamed broccoli or roasted vegetables for an easy date night dinner, or try a salad, like this shaved Brussels sprouts salad. These chops also make a delicious holiday meal alongside a potato casserole or green bean casserole and sweet-savory apple stuffing.
Storing and Reheating Pork Chops
- Refrigerate. Keep any leftover pork chops airtight in the fridge for up to 4 days.
- Reheat. I like to warm my chops in a covered skillet over low heat as it helps the meat stay moist. A splash of water helps, too. Once they’re reheated to 145ºF, they’re ready to serve.
- Freeze. Freeze the cooked tomahawk pork chops for up to 3 months and thaw them in the fridge before reheating.
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Tomahawk Pork Chops
Ingredients
- 2 tomahawk pork chops, ~1-inch thick
- 3 teaspoons salt
- 1½ teaspoons freshly ground black pepper
- 2 tablespoons ghee, or olive oil
- 3 tablespoons butter
- 2 sprigs fresh rosemary
- 2 cloves garlic
- ¼ cup dry white wine
Instructions
- Prep ahead. Take the pork out of the fridge and pat it dry. Season both sides with salt and pepper, and then let it sit at room temperature for ~15 minutes.
- Sear. Heat the ghee over medium-high heat in a large, heavy-bottomed skillet. Add the pork* and cook for 6 minutes. Flip the pork.
- Baste. Add the butter to the skillet along with the rosemary and garlic. Once the butter has melted, tilt the pan and start spooning the pan juices over the meat. Repeat every ~30 seconds or so for 3 minutes.
- Deglaze. Add the wine to the skillet and cook for an additional 1 minute or until a meat thermometer inserted into the center of the largest piece reads 145°F.
- Rest. Turn off the heat and transfer the pork to a cutting board. Let it rest for 5 minutes before slicing and serving.
Notes
- Don’t crowd the pan. If you can’t fit both pieces of pork in the pan with some space between them, cook the pork chops in batches.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
