Pork Tomahawk Recipe

Prepare the meat

Remove the pork tomahawks from the refrigerator 45–60 minutes before cooking to bring them toward room temperature. Pat dry thoroughly with paper towels. Expose and trim any excess fat if desired, but leave the fat cap for flavor.

Season

In a small bowl combine kosher salt, black pepper, garlic powder, smoked paprika and dried thyme. Rub each tomahawk lightly with 1 tablespoon olive oil, then evenly coat both sides and the exposed bone with the spice mixture, pressing gently so it adheres. For best flavor, season up to 2 hours ahead and refrigerate uncovered; if doing so, allow a final 30–45 minutes at room temperature before cooking.

Preheat cooking surfaces

Set oven to 375°F (190°C). If using a grill, set up for two-zone cooking with one hotter direct side and a cooler indirect side and preheat to about 400–450°F (200–230°C) on the hot side. If using a heavy skillet (cast iron), preheat the skillet over medium-high heat until very hot.

Sear

If using a pan: add neutral oil (optional) and 1 tablespoon olive oil to the hot skillet. Sear each tomahawk 1.5–2 minutes per side until a deep brown crust forms, including the edges, using tongs to hold the bone to brown the perimeter. If grilling: sear directly over the hot zone 1.5–2 minutes per side until nicely charred.

Finish to temperature

After searing, transfer the chops to a baking sheet or move to the cooler side of the grill. Insert an instant-read thermometer into the thickest part of the meat (not touching bone). Roast/indirect-cook until internal temperature reaches 140–145°F (60–63°C) for medium (carryover will raise it). This typically takes 10–18 minutes depending on thickness. Aim for 140°F if you prefer slightly pink, 145°F for fully pale but still juicy.

Rest

Remove the chops from heat and tent loosely with foil. Rest 8–12 minutes to allow juices to redistribute and for carryover cooking to reach a final temp about 145–150°F if desired.

While the pork rests, combine softened unsalted butter, chopped parsley, minced rosemary, thyme, garlic, lemon zest, salt and pepper in a small bowl. Mash together with a fork until well blended into a compound butter. Form into a small log on plastic wrap if desired and chill briefly to firm up.

Top each rested tomahawk with 1–2 tablespoons of the warm compound butter so it melts over the meat. Alternatively, place a slice on the pork immediately after resting so it glazes the surface.

Transfer the tomahawks to a cutting board. Carve by slicing the meat away from the bone and cutting into 1/2-inch (1.25 cm) slices across the grain. Serve with lemon wedges to brighten the flavor.

Leftovers can be refrigerated up to 3–4 days. Reheat gently in a low oven (275°F / 135°C) until warmed through to avoid drying.