Tomahawk Pork Chops
Thick and juicy tomahawk pork chops are an easy dinner with major wow factor! These impressive chops get pan-seared and then basted with butter, locking in all the flavor.
Servings: 2 servings
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
Calories: 523kcal | Carbohydrates: 3g | Protein: 29g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 3690mg | Potassium: 560mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 542IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
