Wood-fired Tomahawk Pork Chop Recipe
Bone-in Tomahawk pork chop
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Ingredients
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Meat
Marinade
Method
Preparation
- 1
Prepare the Marinade
In a mixing bowl, combine olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, salt, black pepper, and lemon juice. Whisk together until well combined.
- 2
Marinate the Pork Chop
Place the Tomahawk pork chop in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork chop, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Cooking
- 3
Prepare the Grill
Preheat your wood-fired grill to high heat (about 450°F to 500°F). Make sure to use appropriate wood chips like hickory or oak for added flavor.
- 4
Cook the Pork Chop
Remove the pork chop from the marinade and allow excess marinade to drip off. Place the chop directly on the grill grates. Sear for about 4-5 minutes on each side for medium-rare, or until a meat thermometer reads 145°F.
- 5
Rest the Meat
Once cooked, remove the pork chop from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute.
- 6
Serve
Slice the pork chop and serve it with your choice of sides, drizzling any remaining marinade over the top for extra flavor.
