**charbroiled Tomahawk Pork Chop** Recipe
Long Bone Villari Pork Chop Charbroiled with “Lynchburg Lacquer”
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Ingredients
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Pork Chop & Marinade
Lynchburg Lacquer (BBQ Glaze)
Finishing & Garnish
Method
Pork Chop & Marinade
- 1
Trim and dry
Remove chops from refrigerator 30–45 minutes before cooking to come toward room temperature. Pat both sides and bone edge thoroughly dry with paper towels to promote good sear.
- 2
Season
Rub each chop lightly with neutral oil. Combine kosher salt, black pepper, garlic powder, and onion powder and sprinkle evenly over both sides and the bone edge, pressing gently so the seasoning adheres.
- 3
Preheat grill
Prepare a charcoal or gas grill for two-zone cooking: one very hot direct-heat side for searing and an indirect medium/low side for finishing. Aim for a sear zone temperature of 500–600°F (260–315°C) and an indirect zone around 300°F (150°C). If using a cast-iron skillet and oven, preheat skillet over high heat until smoking and oven to 375°F (190°C).
Lynchburg Lacquer (BBQ Glaze)
- 4
Make the lacquer
In a small saucepan over medium heat, combine apple cider vinegar, honey, light brown sugar, mustard, Worcestershire sauce, whiskey, smoked paprika, cayenne, lemon juice, and 1/2 tsp salt. Whisk to combine and bring to a gentle simmer.
- 5
Reduce and finish
Simmer, stirring occasionally, until the mixture reduces by about 20–30% and thickens to a glossy, brushable glaze (8–12 minutes). Remove from heat, whisk in unsalted butter until melted and emulsified. Taste and adjust seasoning—add a pinch more salt or a squeeze more lemon if needed. Keep warm; transfer to a heatproof container for brushing.
Grilling & Finishing
- 6
Sear the chops
Place the seasoned chops directly over the hottest part of the grill (or into the hot cast-iron skillet). Sear undisturbed 2.5–3 minutes per side, rotating 45° halfway through each side if you want crosshatch marks, until a deep mahogany crust forms. Also sear the exposed bone edge for 30–45 seconds so it browns.
- 7
Move to indirect heat and glaze
Transfer chops to the cooler side of the grill (or move skillet to oven) to finish cooking. Brush a generous coat of Lynchburg Lacquer over the seared surface. Close the grill lid and cook until internal temperature reaches 135°F (57°C) for medium-rare to 140°F (60°C) for medium, about 6–10 minutes depending on thickness and heat—check with an instant-read thermometer inserted into the thickest part away from the bone. Brush another thin coat of lacquer during the last 2 minutes of cooking.
- 8
Rest and finish
Remove chops from grill and transfer to a cutting board. Top each with 1/2 tablespoon butter (optional) and 2 thyme sprigs. Tent loosely with foil and rest 6–8 minutes; carryover will raise temperature a few degrees and redistribute juices.
- 9
Serve
Brush any accumulated juices on the board with remaining lacquer and spoon over chops. Sprinkle a light pinch of coarse sea salt across the surface. Serve whole or sliced off the bone, garnished with thyme sprigs.