Jul 09 2026
Restaurants›Rene At Tlaquepaque›Tomahawk Pork Chop (beeler's Amish Raised "heritage Duroc Pork"), Winter Fruit Chutney, Crispy Fried Onions Recipe

Tomahawk Pork Chop (beeler's Amish Raised "heritage Duroc Pork"), Winter Fruit Chutney, Crispy Fried Onions Recipe

Inspired by Rene At Tlaquepaque
Time1h
Serves2

Make Tomahawk Pork Chop (beeler's Amish Raised "heritage Duroc Pork"), Winter Fruit Chutney, Crispy Fried Onions Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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HOT FROM A FIERY PAN - Tomahawk Pork Chop

HOT FROM A FIERY PAN - Winter Fruit Chutney

HOT FROM A FIERY PAN - Crispy Fried Onions

Method

HOT FROM A FIERY PAN - Tomahawk Pork Chop

  1. 1

    Season and prep

    Pat the pork chop dry with paper towels. Rub all over with kosher salt, black pepper, and garlic powder. Tuck the thyme sprigs under the chop for aromatic infusion.

  2. 2

    Preheat pan

    Place a heavy skillet (cast iron works best) over medium-high heat and add the olive oil. Let it shimmer but not smoke.

  3. 3

    Sear and baste

    Pat the chop dry again if needed and place in the hot pan. Sear 4-5 minutes per side until deeply browned. In the last minute, add the butter and baste the chop with the melted butter for added richness.

  4. 4

    Rest

    Transfer the chop to a plate and tent with foil. Let rest 5-8 minutes to redistribute juices.

  5. 5

    Plate with chutney and onions

    Slice the rested chop, spoon winter fruit chutney over or beside it, and sprinkle with crispy fried onions as a garnish for contrast.

HOT FROM A FIERY PAN - Winter Fruit Chutney

  1. 6

    Combine ingredients

    In a medium saucepan, combine apples, pears, dried cranberries, brown sugar, grated ginger, cinnamon, and a pinch of salt.

  2. 7

    Add liquids

    Pour in orange juice and apple cider vinegar. Stir to distribute sugars and spices.

  3. 8

    Simmer and thicken

    Bring to a gentle simmer over medium heat. Cook 12-15 minutes, stirring occasionally, until the fruit is tender and chutney has thickened to a jammy consistency. Remove from heat and let cool slightly before serving.

HOT FROM A FIERY PAN - Crispy Fried Onions

  1. 9

    Prepare coating

    In a small bowl, whisk together flour, cornstarch, salt, and pepper until evenly combined.

  2. 10

    Dust onions

    Toss the thinly sliced onions in the flour mixture until well coated.

  3. 11

    Fry

    Heat oil in a deep skillet or pot to 350°F (175°C). Fry onions in batches until golden brown and crisp, about 2-3 minutes per batch. Do not overcrowd.

  4. 12

    Drain and finish

    Use a slotted spoon to transfer to a paper-towel-lined plate. Lightly season with salt while hot.

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