Tomahawk Pork Chop Recipe

Time1h

Serves2

all natural bone-in over butternut squash and purple cabbage, finished with apple butter glaze

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Ingredients

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1
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into bite-sized pieces. Chop the purple cabbage into strips.
2
Season the Vegetables
In a large bowl, toss the butternut squash and purple cabbage with olive oil, salt, and black pepper until evenly coated.
3
Roast the Vegetables
Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized.
4
Prepare the Pork Chop
While the vegetables are roasting, season the tomahawk pork chop with salt, black pepper, and fresh rosemary on both sides.
5
Sear the Pork Chop
In a large skillet over medium-high heat, add a bit of olive oil. Sear the pork chop for about 4-5 minutes on each side until browned.
6
Finish with Apple Butter Glaze
Reduce the heat to medium and brush the apple butter over the seared pork chop. Cook for an additional 5-7 minutes until the pork is cooked through (internal temperature of 145°F/63°C).
7
Serve
Remove the pork chop from the skillet and let it rest for a few minutes. Serve the pork chop over the roasted butternut squash and purple cabbage, drizzled with any remaining apple butter glaze.