Creekstone Tomahawk Pork Chop Recipe

Cooking Instructions

1. 1

   Prepare Sweet Potatoes

   Peel and chop sweet potatoes into cubes. Boil in salted water until tender, about 15 minutes. Drain and mash with a little olive oil and salt to taste.

2. 2

   Cook Bacon

   In a skillet, cook bacon over medium heat until crispy. Remove bacon and drain on paper towels, reserving the bacon fat in the skillet.

3. 3

   Prepare Brussels Sprouts

   Halve the Brussels sprouts and sauté in the reserved bacon fat until they are tender and slightly crispy, about 8-10 minutes. Add balsamic vinegar, maple syrup, and crumbled bacon, mixing well.

4. 4

   Cook Pork Chops

   Season the Tomahawk pork chops with garlic powder, salt, and black pepper. Heat olive oil in a grill or skillet over medium-high heat. Sear the pork chops for about 4-5 minutes on each side until they reach an internal temperature of 145°F (63°C). Let them rest for 5 minutes.

5. 5

   Make Mustard Sauce

   In a small bowl, mix Dijon mustard with a tablespoon of water to create a sauce. Adjust seasoning with salt and pepper as needed.

6. 6

   Serve

   Plate the pork chop with a side of sweet potato mash and the balsamic maple Brussels. Drizzle mustard sauce on top of the pork chop and serve hot.