Oven-Baked Tomahawk Pork Chops

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Tomahawk Pork Chops are the gourmet version of regular pork chops. With the bone still on the meat, and a thicker, fattier piece of meat, the tomahawk pork chop wins every award for juiciness and flavor.

» You might like this Roast Pork Belly in the Oven.

Tomahawk Pork Chops Recipe

If you’ve never tried a Tomahawk Pork Chop before, I suggest giving it a try to see why it’s so superior to a typical pork chop. Although this is a specialty cut and not every butcher will carry them, it doesn’t hurt to ask.

I hadn’t cooked a Tomahawk Pork Chop at home until I saw my friend posting pictures of his on Facebook. His whole family is so in love with these chops that they make them regularly – weekly, even!

I had to get my hands on some to try. When I finally did get some, I realized how amazing they were for myself.

What is a Tomahawk Pork Chop?

Tomahawk Pork Chops are for meat lovers, for sure. They are cut from the rib of the animal, or what is called the bone-in ribeye.

Unlike other bone-in chops, the Tomahawk has the long bone remaining on the meat.

It’s tender and flavor-packed, due to the part of the animal it’s taken from, right next to the succulent pork belly.

Sometimes Tomahawk pork chops come with the skin and fat cat still attached. Sometimes they come with a bit of the pork belly left on the bone. But the most typical way for them to be butchered is for the long bone to be trimmed of meat, and the majority of fat and skin removed.

tomahawk pork chop

Why Are Tomahawks Better Than Regular Pork Chops?

Leaving the bone on the meat adds great flavor, which is one of the main reasons why these Tomahawk Pork Chops are a vast improvement on your regular old pork chops.

As the bone heats up, the marrow (which is rich in fats and other great flavors) penetrates the bone and flavors the meat, making for a nice and juicy piece of meat.

The bone also conducts heat within the meat, allowing it to cooks more evenly. This helps prevent the meat from drying out and shrinking during cooking, which is what creates the dry, toughness of overcooked pork.

Seasoning the Pork Chops

Pork is one of those meats that really thrives with a good dry rub (here’s our favorite dry rub recipe). It soaks up the salt, creating a fantastic crust, and all that flavor bakes right in and creates the tastiest piece of meat you’ve ever had.

So the dry rub is very important. I wouldn’t skip this step. You can just go with salt and pepper, but I guarantee you it won’t be as amazing – flavor wise – as this rub creates.

dry rub on tomahawk pork chops

All you need for the dry rub is:

  • 2 tsp paprika
  • 2 tsp salt (smoked salt is even better, if you have it!)
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder

About 30 minutes before you intend to cook the chops, take them out of the refrigerator. Pat them dry and coat them with the dry rub on all sides.

Let the pork come up to room temperature before cooking. This ensures an even cooking, and allows the rub to really take hold.

Grilling Tomahawk Pork Chops

Usually Tomahawk Pork Chops would be cooked on the grill. That’s the best way to cook them and if you have that choice, definitely put them on the grill.

You can still use the dry rub we recommend here, but grill them on a preheated grill at 400 degrees F until the internal temp reaches 135 degrees F.

I use this awesome instant-read Thermapen to measure the internal temperature of the meat. You could also use a probe so you are absolutely sure not to overcook.

The meat will continue to cook and rise in temperature once you’ve taken it off, so it will reach the ideal temperature of 145 degrees F as it rests. Be sure to let it rest at least 5 minutes before slicing into it so the meat fibers can relax and retain its juiciness.

tomahawk pork chops

How to Cook Tomahawk Pork Chops in the Oven

I’m one of the unfortunate few who don’t have a grill at my disposal all the time, so I cook meat in the oven quite frequently (like these awesome oven-baked baby back ribs and oven-roasted tri-tip steak).

It’s not a problem. These Pork Tomahawk Chops turn out amazing in the oven, too.

Arrange a rack in the middle of the oven and pre heat to 400°F (204°C).

baked tamahawk pork chop

Once you’ve slathered on the dry rub, you need to sear the chops on the stove top. To do this, you’ll need a flat pan or grilling pan, because the bone protrudes, so it won’t fit in a regular high-walled skillet.

Sear the meat on one side, quickly and at high heat. Then flip the chop over and put the non-seared side down on a preheated oven-safe pan or baking sheet. If the pan you seared on is oven safe, that’s great, just put it in that way.

Bake the pork chops for about 6-10 minutes. It’s best to have a probe thermometer inserted into the meat (not touching the bone), so you are sure to remove it at the proper temperature and overcooking won’t be a problem.

tomahawk pork chops

When the temperature reaches 135 degrees F, remove the chops.

Add a pat of butter on top of the meat and let it rest for 10 minutes. The butter will melt and the chops will continue carry over cooking so the internal temperature reaches 145 degrees F.

Baking Tomahawk Pork Chops in the Air Fryer

air fryer pork chops

Another way we like to bake these chops is in the air fryer, however you can’t do it if the bone on the chop is long. It won’t fit in the air fryer. We’ve started asking our butcher to cut the long bone off, so they can be cooked this way.

The chops don’t get as good of a sear on them in the air fryer, but they do turn out a little crispy, and perfectly juicy on the inside.

Cook them for 10 minutes – 5 on each side – at 375 degrees. In the last few minutes, check them with a meat thermometer to make sure the internal temp reaches 135 to 140 degrees. Remove them when this temperature is reaches and let them rest for 5 minutes.

Liked this recipe? You might like this Sweet & Sour Pork Chops recipe.


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tomahawk pork chop

Oven-Roasted Tomahawk Pork Chops

This is one tender and meaty pork chop that you won't be able to wait to sink your teeth into.
4.66 from 38 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: Pork
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 297kcal
Author: Laura


  • 2 tomahawk pork chops about 1/2 pound each
  • 2 teaspoons salt smoked salt is even better, if you have it!
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper


  • Pat the pork chops dry with a paper towel and coat on all sides with dry rub. Rest for 30 minutes.
  • Arrange a rack in the middle of the oven and pre heat to 400°F (204°C).
  • Heat a large oven-safe skillet over high heat. Sear the meat on one side, about 3 minutes. Then flip the chop over and put the skillet in the oven.
  • Bake the pork chops for about 6-10 minutes. It’s best to have a probe thermometer inserted into the meat (not touching the bone). When the temperature reaches 135 degrees F, remove the chops.
  • Add a pat of butter on top of the meat and rest it for 10 minutes.


Calories: 297kcal | Carbohydrates: 2g | Protein: 35g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 117mg | Sodium: 2420mg | Potassium: 608mg | Fiber: 1g | Sugar: 1g | Vitamin A: 566IU | Calcium: 32mg | Iron: 1mg

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Tomahawk Pork Chops Recipe

15 thoughts on “Oven-Baked Tomahawk Pork Chops

  1. Alison says:

    5 stars
    The combination of paprika, onion powder, and garlic powder really flavors this pork chop nicely. A great special occasion meal!

  2. Kimberly Hansen says:

    5 stars
    Delicious!! I don’t normally like pork chops but my husband loves them. Tonight with this recipe it tasted like we were at a fancy expensive restaurant. It was so delicious!

  3. Debbie Kane says:

    5 stars
    Very good! I grilled our chops and doubled the rub (we had 4) Didn’t have to add the butter, they were perfect without it. Thanks for sharing

  4. Hungry Heather says:

    5 stars
    These were great! My ribeye chops were boneless. They turned out juicy and delicious. Now I know what to do with this cut of pork if I find it again!

  5. GaryK says:

    5 stars
    Excellent. First time trying anything Tomahawk as I happened to see it at the store I usually visit. Really cheap too actually 12 CAD for 2 fat chops. Cannot wait to pick up some smoked salt and try it with that, as you mentioned. I boiled some baby potatoes, smashed them in the bottom of a 9×9, dotted with butter, seasoned and finished with shredded cheese in the oven with the chops then added a quick salad. So luxurious.

  6. Beck and Bulow says:

    5 stars
    It was perfect, and I did not use bay leaves (don’t like them). Still, the dish was amazing. And the gremolata….I love raw garlic and had no problem with it. Visit us: https://www.beckandbulow.com

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