Tomahawk Pork Chop Recipe

Trim & Dry

Remove the tomahawk pork chop from refrigeration 45–60 minutes before cooking to come closer to room temperature. Pat the meat very dry with paper towels, especially around the surface and the bone tip.

Season

Brush both sides of the chop lightly with olive oil. In a small bowl combine kosher salt, black pepper, paprika, garlic powder and onion powder. Rub the seasoning mixture evenly over both sides of the chop and along the exposed bone. For deeper flavor, season up to 24 hours ahead and refrigerate uncovered on a rack (if doing so, bring back to room temperature 45–60 minutes before cooking).

Preheat & Sear

Preheat oven to 375°F (190°C). Place a heavy ovenproof skillet (cast iron recommended) over medium-high heat until very hot, then add 1 tablespoon of neutral oil (or 1 tbs of the olive oil). When the oil is shimmering and just smoking, carefully place the pork chop fat-side down, then lay the chop flat. Sear without moving 3–4 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes to color edges and the bone.

Baste

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs and rosemary to the pan. As the butter melts, tilt the skillet slightly and use a spoon to continuously baste the pork with the melted butter and aromatics for 1–2 minutes to infuse flavor.

Roast to Temperature

Transfer the skillet with the chop to the preheated oven. Roast until internal temperature at the thickest part (away from bone) reaches 135°F (57°C) for medium-rare to 145°F (63°C) for medium — this will typically take 15–25 minutes depending on thickness. Start checking with an instant-read thermometer at 12 minutes. Note: USDA recommends 145°F with a 3-minute rest for pork safety.

Rest

Remove the chop from the oven and transfer to a cutting board. Tent loosely with foil and let rest 8–12 minutes. During resting, carryover cooking will raise the internal temperature by a few degrees and juices will redistribute.

Deglaze

While the meat rests, place the skillet back over medium heat (if skillet is very hot, remove briefly). Pour in the white wine or chicken stock to deglaze, scraping up browned bits with a wooden spoon. Simmer until reduced by about half, about 3–4 minutes.

Finish Sauce

Whisk in Dijon mustard and heavy cream (if using). Reduce heat to low and swirl in the cold butter pieces one at a time until the sauce becomes glossy and slightly thickened. Taste and season with salt and pepper as needed. Stir in chopped parsley and remove from heat.

Slice the tomahawk pork chop against the grain into 1/2–3/4-inch thick slices. Arrange on a platter with roasted potatoes and vegetables. Spoon the pan sauce over the sliced pork or serve on the side. Squeeze the optional lemon half over the meat for brightness, if desired.