Oven-Roasted Tomahawk 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.
Servings: 2 servings
Calories: 297kcal
Ingredients
- 2 tomahawk pork chops about 1/2 pound each
- 1 teaspoon paprika
- 1 teaspoon salt smoked salt is even better, if you have it!
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- About 30 minutes before cooking, remove the pork chops from the refrigerator. Mix together the dry rub seasonings and season the pork chops on all sides. Let sit for 30 minutes.
To grill the chops
- Preheat your grill to medium high heat, about 450°F (230°C). When it's ready, place the pork chops on the grill grates.Use a meat probe or thermometer to monitor the internal temperature. It will take only about 4 minutes per side to reach the ideal internal temperature of 135°F (57°C). When it reaches this temperature, remove the chops to a plate and let them rest for about 5 minutes before serving.
To bake the chops
- 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 pork chops for about 2 minutes per side, then transfer to an oven-safe baking dish or sheet and put it in the oven.Bake the pork chops for about 6-10 minutes, until the internal temperature of the pork reaches 135°F-140°F.
- Remove the chops from the grill or oven and let rest for 5 minutes before serving.
Notes
- Be sure to remove the meat from the refrigerator 30 minutes before cooking.
- You can change up the dry rub seasonings if you want something different.
- Always use a meat thermometer or internal probe to make sure you don't over or undercook the meat.
Nutrition
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