Double-cut Tomahawk Pork Chop Recipe

Dry-brine and rest

Pat the tomahawk pork chops dry with paper towels. Evenly coat both sides and the exposed bone with kosher salt (about 1.5 tbs per chop distributed), then rub with garlic powder, smoked paprika and 1 tsp freshly ground black pepper. Place on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for at least 4 hours or up to overnight to dry-brine and develop flavor.

Remove chops from refrigerator 45–60 minutes before cooking to come to near room temperature. Preheat oven to 350°F (175°C).

Make the glaze

In a medium saucepan over medium heat combine brown sugar, fresh orange juice, apple cider vinegar, Creole mustard, Worcestershire, minced garlic, red pepper flakes and soy sauce. Bring to a gentle simmer, stirring to dissolve the sugar. Reduce heat to medium-low and simmer until slightly thickened and syrupy, about 12–15 minutes, stirring occasionally.

Turn off heat and whisk in 2 tbs cold unsalted butter, 1 tsp salt and 1 tsp freshly ground black pepper until glossy. Taste and adjust seasoning. Keep warm at very low heat or transfer to a small bowl; glaze will thicken as it cools.

Prepare and batter shallots

Separate shallot slices into individual rings and pat dry. In a bowl whisk together flour, cornstarch, salt and pepper. Gradually whisk in cold sparkling water until you have a smooth batter that coats the back of a spoon but is still fluid (adjust with more water or flour as needed). Chill batter 10 minutes.

Fry shallot rings

Heat neutral oil in a deep 10" skillet or Dutch oven to 350°F (175°C). Working in batches, toss shallot rings in a little flour to prevent clumping, then dip into the cold batter, shake off excess and carefully lower into hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray and season immediately with a pinch of salt. Keep warm in a 200°F oven if needed.

Render bacon and sauté aromatics

In a large sauté pan over medium heat, add diced Nueske's bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Remove about half the bacon pieces to a bowl (reserve in pan). Add sliced shallots to the rendered bacon fat and sauté 2–3 minutes until soft. Add minced garlic and cook a further 30 seconds until fragrant.

Braised haricot verts

Add trimmed haricot verts to the pan, toss to coat in bacon fat, then pour in 1 cup low-sodium chicken stock. Bring to a simmer, cover, and braise for 4–6 minutes until the beans are tender-crisp. Uncover, increase heat to medium-high and reduce liquid until just a couple tablespoons remain, about 2–3 minutes. Stir in 1 tbs butter, reserved crispy bacon pieces, lemon juice, 1 tsp salt and 1/2 tsp black pepper. Adjust seasoning and keep warm.

Sear and oven-finish chops

Heat a large ovenproof skillet (preferably cast iron) over high heat until smoking. Add 3 tbs neutral oil. Pat chops dry again and season lightly with additional cracked black pepper. Sear chops fat-side and meat surfaces 2–3 minutes per side until a deep golden crust forms. Add 2 tbs unsalted butter, thyme sprigs and smashed garlic to the pan; baste the chops with the melted butter and aromatics for 30–60 seconds.

Transfer skillet to preheated 350°F oven and roast until internal temperature reads 135°F (57°C) for medium-rare–medium or 145°F (63°C) for medium, about 12–18 minutes depending on thickness. Remove chops to a cutting board and rest 8–10 minutes; residual carryover will raise temp a few degrees.

Glaze and finish

While chops rest, rewarm the sugar cane Creole glaze if needed. Spoon or brush a generous layer of glaze over each chop, allowing it to pool slightly at the bone. If desired, place glazed chops under a very hot broiler 30–45 seconds to set the glaze but watch carefully to avoid burning.

Plate and garnish

Arrange a portion of Nueske's bacon braised haricot verts alongside each chop. Top the chop with a small handful of crispy shallot rings and a few thyme sprigs. Spoon any remaining glaze over the beans lightly and scatter microgreens or chopped parsley for brightness. Serve immediately.