Tomahawk Pork Chop Recipe

Bring pork to room temperature

Remove the tomahawk pork chop from refrigeration 30–45 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels.

Season

Rub the pork on all sides with 2 tbs olive oil. Season evenly with 1.5 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder, pressing the seasoning into the meat.

Preheat grill

Set up a grill for two-zone cooking: one high-heat zone (~500°F/260°C) and one medium/indirect zone (~350°F/175°C). If using a heavy skillet and broiler, preheat a cast-iron skillet over medium-high heat then preheat oven to 375°F (190°C).

Sear then finish

Sear the pork 2–3 minutes per side over the high-heat zone to develop a deep brown crust, including the fat edge (use tongs and stand the chop on its edge to render fat). After searing, move the chop to the medium/indirect zone and continue grilling until internal temperature registers 135°F (57°C) for medium-rare to 140°F (60°C) for medium, about 8–15 minutes depending on thickness. If using a skillet/oven, sear 2–3 minutes per side in the hot skillet with 1 tbs butter and 2 sprigs thyme, then transfer skillet to 375°F oven and roast until 135–140°F internal.

Rest and finish

Remove pork from heat and tent loosely with foil. Add remaining 1 tbs butter on top to melt while resting for 8–10 minutes; carryover will raise temperature a few degrees. Slice or serve whole bone-in.

Cook potatoes

Place 1 lb gold potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are fork-tender, about 12–15 minutes depending on size. Drain well.

Smash and season

While still warm, gently smash each potato with the back of a spoon or a potato masher to flatten slightly but leave some texture. Return to the pot or a bowl and add 2 tbs butter, 3 tbs whole milk, 3/4 tsp salt, and 1/2 tsp black pepper. Fold to combine — do not overwork; you want creamy but slightly rustic texture.

Crisp (optional)

For a lightly crisped exterior, heat 1 tbs olive oil in a skillet over medium-high heat. Add the smashed potatoes in a single layer and cook until bottoms are golden, 2–3 minutes per side, then transfer to serving plate. Sprinkle chopped chives if using.

Cook onions

Heat 1 tbs olive oil and 1 tbs butter in a skillet over medium heat. Add the thinly sliced yellow onion and 1/2 tsp salt. Cook, stirring occasionally, until soft and beginning to brown, about 8–10 minutes.

Caramelize and deglaze

If you want deeper caramelization, sprinkle 1/2 tsp brown sugar over the onions and continue to cook another 4–6 minutes until rich golden brown. Finish by stirring in 1 tsp sherry or apple cider vinegar to deglaze the pan and lift fond; adjust seasoning with 1/4 tsp black pepper. Keep warm until plating.

Prepare apples

Peel, core, and slice 2 apples into 1/2" thick slices. Toss lightly with 1/2 tbs lemon juice to prevent browning.

Sauté apples

In a clean skillet over medium heat, melt 1 tbs butter. Add the apple slices in a single layer, sprinkle 1 tbs brown sugar and 1/4 tsp cinnamon, and cook without disturbing for 2–3 minutes until golden on one side. Flip and cook another 1–2 minutes until just tender but still holding shape.

Finish

Season with a pinch (about 1/4 tsp) of salt, taste and adjust sweetness or acidity as desired. Transfer to a plate and keep warm.

Assemble

Place a portion of smashed gold potatoes on the plate. Lay the tomahawk pork chop (sliced or whole) beside the potatoes. Spoon a generous portion of sautéed onions over or alongside the pork. Arrange frenched apples on the side or atop the onions for contrast.

Garnish & serve

Dot with any resting butter from the pork, sprinkle chopped parsley or thyme and a pinch of flaky sea salt. Serve immediately.