Tomahawk Porkchop Recipe
Japanese sweet potato, apple brandy purée
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Ingredients
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Pork Chop
Japanese Sweet Potato Purée
Method
Pork Chop Preparation
- 1
Season the Pork Chop
Rub the tomahawk pork chop with salt, black pepper, and olive oil. Let it sit at room temperature for 30 minutes.
- 2
Sear the Pork Chop
Heat a cast-iron skillet over medium-high heat. Add the pork chop and sear for 4-5 minutes on each side until a nice crust forms.
- 3
Add Rosemary
Add fresh rosemary to the skillet during the last 2 minutes of cooking. Baste the pork chop with the rendered fat.
- 4
Rest the Pork Chop
Remove the pork chop from the skillet and let it rest for 10 minutes before slicing.
Japanese Sweet Potato Purée Preparation
- 5
Cook the Sweet Potatoes
Peel and chop the Japanese sweet potatoes into chunks. Boil in salted water for about 15-20 minutes until tender.
- 6
Make the Purée
Drain the sweet potatoes and place them in a blender. Add butter, salt, ground cinnamon, and apple brandy. Blend until smooth and creamy.
Plating
- 7
Serve
Place a generous scoop of the Japanese sweet potato purée on a plate and top it with the sliced tomahawk pork chop. Enjoy!