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Ingredients
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Pork & Marinade
Butter Baste (optional but recommended)
Method
Pork & Marinade
- 1
Bring to room temperature
Remove the tomahawk pork chop from the refrigerator 45–60 minutes before cooking and let it sit, loosely covered, to come to room temperature. This promotes even cooking.
- 2
Pat dry and oil
Pat the chop thoroughly dry with paper towels. Rub both sides and the exposed bone with the olive oil to help the seasonings adhere and promote browning.
- 3
Season
Combine kosher salt, black pepper, garlic powder, and smoked paprika. Generously season both sides and the thick edges of the chop with the mixture, pressing gently so it adheres. Sprinkle some salt and pepper down onto the meat next to the bone as well.
- 4
- 5
- 6
Move to indirect heat / oven
After searing, transfer the chop to indirect heat on the grill or keep it in the skillet and place the skillet in the preheated oven. Add the smashed garlic cloves and herb sprigs beside the chop.
- 7
Roast to target temperature
Cook until the internal temperature reaches 135°F (for medium-rare to medium). This typically takes 12–20 minutes depending on thickness and heat source. Insert an instant-read thermometer into the thickest part without touching bone.
- 8
Check doneness
When thermometer reads 135°F, remove the chop from heat. If you prefer a more well-done pork, aim for 145°F. Remember carryover will raise the temperature 3–5°F while resting.
Butter Baste & Rest
- 9
Butter baste (optional)
If using a skillet, immediately return skillet to medium heat after searing (before oven) or when the chop is almost done on the grill, add the unsalted butter to the skillet or to a small pan. Allow it to melt and foam, then add the thyme, rosemary, and smashed garlic. Tilt the skillet and spoon the melted herb-butter over the chop repeatedly for 60–90 seconds to add flavor and gloss. Stir in chopped parsley and lemon zest at the end and spoon over the meat once more.
- 10
Rest
Transfer the chop to a cutting board and tent loosely with foil. Rest for 8–12 minutes to allow juices to redistribute and for the temperature to rise a few degrees. This ensures a juicy result.
- 11
