Kyzer Farms Tomahawk Pork Chop* Recipe
Humanely raised heritage pork from the South Valley of Albuqerque. Hormone and antibiotic free. Never frozen. Cut at El Pinto by hand. Served with an enchilada and a baked potato or salad. Make organic greens 2.00
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Chop & Sides
Method
Cooking Instructions
- 1
Prepare the Pork Chop
Preheat your grill or skillet over medium-high heat. Rub the Tomahawk pork chop with olive oil and season generously with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- 2
- 3
Prepare the Enchilada
In a small saucepan, heat the enchilada sauce over low heat until warmed through.
- 4
Bake the Potato
While the pork chop is cooking, pierce the baked potato with a fork and microwave it for about 5-7 minutes until tender, or bake in the oven at 400°F (200°C) for about 45 minutes.
- 5
Serve
On a serving plate, place the pork chop and drizzle with enchilada sauce. Serve with the baked potato on the side, and add organic greens if desired.
