Tomahawk Pork Chop* (gf) Recipe

Season and rest

Pat the 14 oz tomahawk pork chop dry with paper towels. Rub olive oil over both sides. Combine kosher salt, black pepper, and garlic powder and evenly season both sides and the exposed bone. Let rest at room temperature for 20–30 minutes while preparing other components (this helps even cooking).

Grill the chop

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C) and oil the grate. Sear the pork chop over direct heat 3–4 minutes per side until a deep golden crust forms. Move to indirect heat (or reduce to medium) and continue grilling with the lid closed until the internal temperature reaches 135°F (57°C) for medium-rare to 140°F (60°C) for medium, about 8–12 more minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part, avoiding bone. Total cook time will vary; target 135–140°F.

Rest the pork

Remove chop from grill and transfer to a cutting board. Top with 1 tablespoon of finishing butter, tent loosely with foil, and let rest 8–10 minutes. Carryover cooking will raise the temperature a few degrees and juices will redistribute.

Cook potatoes: Place gold baby potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender, about 12–18 minutes depending on size.

Drain and smash: Drain potatoes and return to the hot pot off heat to dry for 1–2 minutes. Add butter and milk. Using a potato masher or fork, gently smash to a slightly chunky but mostly smooth texture. Season with 1/2 tsp salt and 1/4 tsp black pepper; stir in chopped chives. Keep warm until serving.

Cook onions: While potatoes cook or during grill time, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add thinly sliced yellow onion and 1/2 tsp salt. Sauté, stirring occasionally, until soft and beginning to caramelize, about 10–12 minutes.

Finish onions: When onions are soft and golden, add 1 tsp apple cider vinegar and 1 tsp fresh thyme leaves (if using). Stir and cook 1 more minute. Taste and adjust seasoning with 1/4 tsp black pepper. Keep warm.

Prepare and sauté apples: In a separate small skillet over medium heat, melt 1 tablespoon butter. Add sliced apple, 1 tablespoon brown sugar, and 1 tablespoon apple cider or juice. Sauté, stirring, until apples are softened and edges are lightly caramelized, about 4–6 minutes. Sprinkle with 1/4 tsp cinnamon and a pinch (1/8 tsp) of salt, toss to coat, and remove from heat. Keep warm.

Assemble: On each plate, spoon a portion of smashed gold potatoes. Nestle the rested tomahawk pork chop beside the potatoes. Top the chop with a small spoonful of the sautéed onions and arrange the frenched apples alongside or over the bone-facing edge.

Garnish and serve: Spoon any pork resting juices over the chop and potatoes, scatter chopped parsley or microgreens, and add the optional lemon wedge on the side. Serve immediately.