My husband was craving a hearty meat-and-potatoes style dinner, and that’s exactly what he got. Sometimes he really is a great source of inspiration when I’m creating recipes! We found these gorgeous tomahawk style pork chops and I had to find a way to make them shine. Since we’re right in the middle of grilling season, I thought it would be a shame not to utilize the summeriest of cooking appliances. I have, however, included instructions for cooking these pork chops in a skillet so that you can make this recipe any day of the year. No one wants to grill in the rain! Or worse yet, brushing snow off your grill, even though we do.
What Are Tomahawk Pork Chops?
These aren’t just your ordinary bone-in pork chops. These include a large piece of the rib protruding from the chop, resembling a tomahawk axe. You may have seen a similar cut with rib eye steak! The chops I found are considered minis as they’re only 3/4 lb per chop. If you get a full sized chop, you can simply increase the cooking time. This particular cut isn’t found just about anywhere. You can always go to a specialty butcher to see what they have, or even have the butcher cut some tomahawk pork chops for you. If all else fails, you can use regular pork chops. Bone in or bone out; it’s up to you!
Pork chops – I used bone-in tomahawk pork chops. You can use regular pork chops either bone-in or bone-out, however cooking time can vary. Salt & pepper – Season to taste. Chili powder – Any type you like best. Even homemade! Onion powder – You can use more or less as you prefer. Sugar – This will give you a gorgeous caramelized sear.
How To Cook Tomahawk Pork Chops In A Skillet
If the weather isn’t cooperating with you or you just aren’t in the grilling mood, you can make this recipe in a skillet no problem. Follow steps 1 and 2 as per the recipe instruction, then continue as follows: You can also sear them first and if the internal temperature isn’t hot enough you can finish them in the oven at 375F for a few more minutes. I do this often with steaks and since these chops are bigger than regular chops, this method works perfectly.
What To Serve With Grilled Pork Chops
We ate our pork chops with my favorite mashed potatoes and some peas tossed with a the leftover compound butter I had. Let me tell you, this was a dinner made in heaven! I would be proud to serve this to any guest, even in-laws. Here are some more of my favorite sides you can serve with your pork chops:
Salad
Quinoa Salad Chickpea Tomato Salad Black Bean Corn Avocado Salad Broccoli Salad
Veggies
Italian Roasted Mushrooms and Veggies Oven Roasted Carrots Red Wine Mushrooms Skillet Green Beans
Potatoes
Easy Potato Salad Parmesan Garlic Roasted Potatoes Rosemary Smashed Potatoes Cheesy Mashed Potatoes with Bacon and Chives
How To Store Leftovers
Transfer the pork chops to an airtight container and store for 3-4 days in the fridge. You can also keep pork chops in the freezer for 2-3 months. If frozen, I suggest letting the pork thaw fully the fridge overnight before reheating.
How To Reheat Pork Chops
Much like other types of meat, making sure your pork doesn’t dry out when reheating is certainly a hurdle. Here is my favorite reheating method:
Other Pork Recipes To Try
Grilled Pork Chops with Quinoa Mustard Balsamic Pork Chops Honey Garlic Pork Chops Pork Chops with Pistachio Salmuera Italian Breaded Pork Chops Smothered Pork Chops Ranch Pork Chops and Sheet Pan Dinner Korean Style Pork Chops Pan Seared Pork Chops with Gravy Grilled Pork Chops
