Tomahawk Pork Chop Recipe
sage rubbed, hot honey licorice reduction, roasted apple
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.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Chop
Preheat your oven to 375°F (190°C). Rub the tomahawk pork chop with olive oil, fresh sage leaves, salt, and black pepper. Let it sit at room temperature for about 30 minutes for the flavors to meld.
- 2
Sear the Pork Chop
In a hot skillet over medium-high heat, sear the pork chop for about 4-5 minutes on each side until a golden-brown crust forms.
- 3
Bake the Pork Chop
Transfer the skillet to the preheated oven and bake for about 15-20 minutes or until the internal temperature reaches 145°F (63°C). Let it rest for 5-10 minutes before slicing.
- 4
Prepare the Hot Honey Licorice Reduction
In a small saucepan, combine hot honey and licorice root. Heat over low heat until it starts to simmer. Reduce the heat and let it simmer for about 5-10 minutes until slightly thickened.
- 5
Roast the Apple
While the pork chop is baking, core and slice the apple into wedges. Toss with a little olive oil, salt, and pepper, and roast in the oven for the last 10 minutes of the pork chop's cooking time.
- 6
Serve
Slice the rested pork chop, plate it with the roasted apple wedges, and drizzle the hot honey licorice reduction over the top.
