Tomahawk Pork Chop Recipe

Get ready to sink your teeth into juicy and succulent perfection with this mouth-watering grilled tomahawk pork chop recipe! With its impressive size and striking presentation, this dish is sure to impress your family and friends at any gathering or special occasion.

Course Grilling, Main Course

Cuisine American, BBQ

Keyword smoked pork chop, tomahawk pork chop recipe

Prep Time 10

Cook Time 35

Servings

Calories 223kcal

Author Bon Appeteach

Equipment

Meat Thermometer

Ingredients

4 Tomahawk Pork Chops
Olive Oil
BBQ Dry Rub of choice

Chimichurri Recipe

1/2 cup Parsley minced
1/2 cup Cilantro minced
1 Shallot minced
1 Jalapeno seeds removed and minced
2 cloves Garlic Minced
1/4 cup Red Wine Vinegar
1/2 cup Olive Oil
1 tsp Sea Salt
1 tsp Black Pepper

Instructions

Add all the chimichurri sauce ingredients together in a mixing bowl and set aside.
Preheat the smoker to 225 degree S and set it for indirect heat.
Remove the tomahawk pork chops from the packaging and pat them dry with paper towels to remove the excess moisture.
Lightly coat each pork chop in olive oil on all sides. Then lightly season all over with a BBQ dry rub of your choice.
Place the tomahawk pork chops onto the grill grates and let them smoke until the internal temperature hits 115-120 F. about 20-25 minutes depending on the thickness of the chop.
Remove and let the tomahawk pork chops rest about 10-15 minutes and increase the grill temperature to over 500 F. and set it for direct grilling.
Sear each pork chop 1-2 minutes per side for a total of 4-5 minutes or until the pork chop reaches your desired level of doneness. Please not that the FDA recommends cooking pork to a minimum temperature 145 F. internally.
Remove from the grill and let each pork chop rest briefly before slicing and enjoying with the chimichurri sauce.

Notes

You can dry brine or wet brine these tomahawk pork chops for added flavor 24 hours in advance if desired.

Nutrition