My Favorite Tomahawk Pork Chop Recipe for a Delicious Dinner

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You want a quick way to make a special dinner that still feels effortless, so I start with a dramatic rib cut and a simple rub to lock in big flavor. I’ll show you the easy ingredients and steps I use at my kitchen counter to get a golden crust and juicy center every time.

The long, frenched bone and rich marbling mean these chops sear beautifully, and a pantry rub of salt, paprika, onion powder, garlic powder, and black pepper is all you need. You can grill at 450°F for about 4 minutes per side to 135°F, then rest five minutes, or sear two minutes per side and finish in a 400°F oven to 135–145°F — I always use a thermometer to make sure the temp is right.

I keep the method simple so you can pick grill, oven, or cast iron depending on the weather, and I suggest easy sides like roasted vegetables or mashed potatoes to round out the plate. Little tips — rest the meat, add a pat of garlic butter, and slice against the grain — make weeknight meals feel restaurant-worthy with minimal fuss.

Key Takeaways

  • A simple dry rub and bold sear deliver big flavor with little effort.
  • Use a meat thermometer to hit 135–145°F for juicy results.
  • Choose grill, oven, or cast iron based on your kitchen and weather.
  • Rest the meat five minutes to keep slices moist and tender.
  • Pair with quick sides like roasted veggies or mashed potatoes.

Why This Tomahawk Pork Chop Feels Gourmet Yet Stays Weeknight-Easy

A bone-in rib cut brings restaurant-style presence while staying easy enough for a Tuesday night. I love how the long bone and marbling do most of the work, giving great texture and a built-in way to up the presentation.

The meat stays juicy because the nearby fat helps protect it. You can grill, roast, or sear and finish in the oven. I lean on a thermometer, not the clock, to hit 135–145°F for perfect doneness.

In practice it’s fast: a quick sear for a few minutes per side, finish to temp, then a short rest. That gives a caramelized crust and deep flavor—think ribeye or steak vibes, without fuss.

Cleanup is simple too. One skillet or a tidy grilling session and dinner is ready. It looks special, but the method keeps it totally doable on weeknights.

  • Impressive look, minimal prep
  • Versatile cooking methods to suit your schedule
  • Thermometer-first approach for reliable results
Method Heat / Temp Approx Time Best For
Grill 350–450°F 4–6 minutes per side Charred flavor, outdoor grilling
Oven-finish Sear then 400°F oven 2–4 minutes sear, 6–10 minutes finish Even cook, gentle carryover
Cast iron Hot skillet, baste with butter 2–3 minutes per side, then rest Deep browning, pan sauce

What Is a Tomahawk Pork Chop?

Tomahawk Pork Chop Recipe for a Delicious Dinner

Imagine a thick rib slice with a long, clean bone that makes the whole piece feel fancy and easy to cook. I like to describe it as a bone-in rib cut that’s been trimmed to show off the rib and make a statement on the plate.

This cut sits near the belly, so you get extra marbling and a touch of fat that keeps the meat tender as it cooks. Butchers often “French” the rib, removing exterior fat and skin so the long bone looks neat and dramatic.

  • Think of tomahawk pork as a rib-area pork chop with a dramatic long bone left on and trimmed clean.
  • Its location near the belly brings more marbling, which keeps the bite juicy and flavorful.
  • Sometimes a small fat cap or piece of belly stays on to help with browning and moisture.
  • Compared to supermarket chops, these are thicker, meatier, and made to impress.
  • It’s like a tomahawk ribeye steak in presentation, but from pork instead of beef.
Cut Thickness Presentation
Regular chop Thin to medium Simple, everyday
Tomahawk pork Thick, meaty Showstopping, bone-forward
Ribeye steak Thick, marbled Beefy, similar dramatic bone

Ingredients & Gear You’ll Need

ingredients for the Tomahawk Pork Chop

I like to set up my station first—ingredients lined up, tools within reach—so nothing stalls once the pan gets hot. This keeps the cook calm and fast, and lets you focus on browning and timing.

Core items

For the classic dry rub I use salt, black pepper, paprika, onion powder, and garlic powder. These ingredients make a simple, savory crust that plays well with the meat.

Optional boosts

Add chili powder and a pinch of sugar for extra color and a touch of heat. Fresh rosemary, a pat of butter, and a splash of white wine are great if you want to baste or make a quick pan sauce.

Equipment checklist

  • Heavy tongs and a reliable instant-read meat thermometer.
  • A hot grill or a cast iron skillet for deep browning.
  • An oven-safe pan or baking sheet if you finish in the oven.
  • Paper towels to pat the pork chops dry and a small saucepan for deglazing.
Item Purpose Notes
Cast iron High-heat sear Holds heat for even browning
Thermometer Doneness check Avoid guessing—use it
Tongs Safe flipping Keeps hands away from heat

Tomahawk Pork Chop Recipe: The Short, Friendly Overview

In just a few clear steps you can get a golden crust and juicy interior without stress. I keep this as a quick-start guide you can read in a minute and follow at the stove or grill.

Prep and season

Remove the pork from the fridge 15–30 minutes before cooking so it loses the chill. Pat the surface dry with paper towels to help the seasoning stick and to get good browning.

Season generously on all sides, including the edges. I use a simple rub and press it into the meat so every bite tastes seasoned.

Cook, rest, slice

tomahawk pork chop plated with mashed potatoes and roasted asparagus

Grill about 4 minutes per side at 450°F until the thickest part reads 135°F, then let rest 5 minutes on a cutting board. Or sear 2 minutes per side, finish at 400°F to 135–145°F in the oven.

Use an instant-read thermometer in the thickest spot — avoid touching the bone — and make sure you hit the target temperature. Move the chops to a cutting board and let rest so juices redistribute.

  • Sear hot for a deep crust, finish gently for a juicy center.
  • Slice against the grain for tender pieces, watching the meat near the bone.
  • Save pan drippings for a quick sauce while the meat rests.
Step Timing Target
Remove from fridge 15–30 minutes Room temp
Grill method ~4 minutes/side 135°F then rest 5 minutes
Sear + oven 2 min/side, finish 6–10 min 135–145°F final

Choose Your Cooking Method: Grill, Oven-Finish, or Cast Iron

Pick the method that fits your evening—fast grill, cozy oven-finish, or loud sizzle in a heavy iron pan. I’ll walk you through the feel and timing for each, so you know which one to use when.

Grilling: Preheat to medium–high, about 350–450°F. Sear both sides over direct heat, then move to a cooler zone if needed. Aim for 135–145°F depending on how juicy you like it, then rest 10–15 minutes.

Oven finish: Sear in a hot pan about 2 minutes per side, then transfer to a 400°F oven. Finish to 135–145°F and rest 5–10 minutes. This gives even carryover and reliable results.

Cast iron sear & baste: Heat the iron until it sizzles. For 1″ cuts, sear roughly 6 minutes per side. Add butter, smashed garlic, and rosemary, then tilt the pan and spoon the foaming butter over the meat. Deglaze with a splash of dry white wine for a quick pan sauce while the meat rests.

  • 1″ pieces: ~12–14 minutes on the grill total; 1½” may need ~20 minutes—use a thermometer.
  • Always check the internal temperature in the thickest spot and avoid touching the bone.
  • Choose grill for smoky char, oven for gentle finish, iron for basting and sauce.
Method Heat / Temp Approx minutes Why choose it
Grill 350–450°F (direct/indirect zones) 12–20 minutes total Charred edges, outdoor flavor, quick sear
Stovetop + Oven Sear then 400°F oven 2 min/side + 6–10 minutes Even cooking, predictable carryover
Cast iron pan Very hot skillet, baste with butter ~6 min/side for 1″ pieces Deep crust, aromatic basting, quick pan sauce
Resting Room temp after cooking 5–15 minutes Juices redistribute for tender slices

Doneness, Internal Temperature, and Resting for Juicy Pork

tomahawk pork chop plated with mashed potatoes and roasted asparagus

Getting the doneness right is the single best way to turn a night in into a memorable meal. I aim for clear numbers so you can cook with calm, not guesswork.

Target internal temperature and carryover

I shoot for an internal temperature of 135–145°F. Pulling closer to 135°F gives a super-juicy center after resting, while 145°F is a safe finish for leaner portions.

Carryover cooking will raise the temp a few degrees off the heat, so plan for that rise and don’t wait for perfection in the pan. Slide your instant-read thermometer into the thickest part, avoiding bone, for a true reading.

Let rest: simple timing and slicing

Let rest for 5–10 minutes on a warm cutting board; grilled pieces often benefit from 10–15 minutes. Resting lets juices move back into the fibers so slices stay moist instead of pooling.

  • Check each pork chop—thickness varies and so will timing.
  • Pan-seared meat can climb faster during rest; plan a small margin.
  • If you overshoot, baste with butter or a quick sauce to keep every bite luscious.
  • Once rested, slice against the grain, especially near the bone where the meat is richest.
Item Target Temp Pull Temp Rest Time
Grill 135–145°F Pull at ~135°F 10–15 minutes
Skillet / Oven 135–145°F Pull at 140–145°F depending on thickness 5–10 minutes
Thin cuts 145°F safe finish Pull at 140–145°F 5 minutes

Flavor Upgrades & Simple Sides That Make It a Dinner

A few small tweaks turn a simple sear into a dinner that feels carefully planned and full of taste. I keep additions fast, so you get big reward for little effort.

Dry rubs and compound butter

Try a basic rub of salt, pepper, paprika, onion and garlic powder. Add a pinch of chili or sugar for warmth and browning.

For finishing, stir minced garlic and chopped rosemary into room-temperature butter. Drop a knob over hot pork chops and let it melt into the meat.

Quick sauces from the pan

Use the pan drippings to build an instant sauce. Deglaze with white wine, scrape up brown bits, then whisk in a knob of butter.

For a creamier option, stir a spoon of Dijon and a splash of cream into the pan and reduce until silky. Spoon over slices.

Easy sides and serving tips

  • Keep sides simple: roasted asparagus or green beans, buttery mashed potatoes, or a crisp salad.
  • Peas tossed with leftover herb butter are quick and bright.
  • Slice against the grain, fan the pieces, and top with extra sauce and a pat of compound butter.
Upgrade Why it works Quick tip
Compound butter Adds richness and herb aroma Make ahead and chill
Pan sauce Captures all the browned flavor Deglaze with wine, finish with butter
Simple side Balances texture and color Roast veg for 12–15 minutes

Storage, Reheating, and Make-Ahead Tips

Leftovers should feel like seconds of the main event, not a compromise—so I treat storage and reheating with simple rules.

Fridge and freezer guidelines for cooked chops

Let the pieces cool briefly, then store airtight in the fridge for 3–4 days. If you need more time, freeze for up to 2–3 months.

If frozen, thaw overnight in the fridge so texture stays tender and even when you reheat. This helps when you plan ahead to cook pork and serve it later.

Reheat gently: covered heat with a splash of broth or water

My favorite oven method uses a rack over a pan with 1/2 cup water or broth under the rack. Cover tightly with foil and reheat at 350°F for about 10–15 minutes.

On the stovetop, warm in a covered skillet over low heat with a splash of water to create steam. This protects juiciness and keeps edges from drying.

After reheating, check the internal temperature—aim for about 145°F in the center. Let the meat rest a few minutes before slicing so juices settle again.

  • Brush a little butter or oil on edges before reheating to prevent drying.
  • If a sauce thickened in the fridge, loosen it with a tablespoon or two of broth while warming in the pan.
  • Make sure to thaw in the fridge, not at room temp, and avoid high, fast heat—slow and covered works best.

Conclusion

With simple technique and a small set of ingredients, you can plate something restaurant-worthy tonight. I like to aim for 135–145°F, then rest the meat 5–15 minutes so juices settle and slices stay juicy.

Pick your method—grilling at 350–450°F, a sear then 400°F oven finish, or cast iron with butter basting and a splash of wine to deglaze. Any of these will give you that rich, steak-like finish with minimal fuss.

You’ve got everything to turn tomahawk pork into a standout dinner. Tweak the rub, pair a few easy sides, and enjoy the applause when you slice into that first juicy pork chop. Now grab your tongs and have fun—I can’t wait for you to try it.

Tomahawk Pork Chop Recipe for a Delicious Dinner

Tomahawk Pork Chops with Simple Dry Rub

Thick, bone-in tomahawk pork chops seared to a golden crust and finished to juicy perfection. A simple dry rub of pantry spices and a quick rest make this weeknight-friendly recipe taste restaurant-worthy.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 550

Ingredients
  

For the dry rub:
  • 2 tomahawk pork chops about 1½–2 inches thick
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • Optional flavor boosts:
  • ½ teaspoon chili powder
Pinch of sugar
  • 1 tablespoon fresh rosemary chopped
  • 2 tablespoons unsalted butter for basting or finishing
  • Splash of white wine for quick pan sauce
Other:
  • Olive oil for grilling or searing

Method
 

Bring meat to room temp
  1. Remove pork chops from the fridge 15–30 minutes before cooking. Pat dry with paper towels.
Season
  1. Mix dry rub ingredients. Coat chops on all sides, pressing seasoning into the meat.
Choose cooking method
  1. Grill: Preheat to 450°F. Sear chops about 4 minutes per side until internal temp reaches 135°F.
  2. Cast iron + oven: Sear in a hot skillet with olive oil, about 2 minutes per side. Transfer to a 400°F oven and cook until internal temp reaches 135–145°F (about 6–10 minutes).
  3. Cast iron only: Sear 6 minutes per side for 1-inch chops, adding butter, garlic, and rosemary for basting.
Rest
  1. Transfer to a cutting board. Rest 5–10 minutes so juices redistribute.
Serve
  1. Slice against the grain. Optional: Spoon pan sauce or melted compound butter over slices.

Notes

  • Always use an instant-read thermometer for perfect doneness.
  • Carryover cooking will raise the temp 3–5°F after removing from heat.
  • For extra richness, make compound butter with garlic and herbs ahead of time.
  • If making a pan sauce, deglaze while meat rests so it’s ready for serving.

FAQ

What cut is a tomahawk pork chop and how is it different from regular chops?

It’s a rib cut with a long “Frenched” bone and good marbling, which gives flavor and a dramatic presentation. Compared with standard center-cut chops, it’s thicker and more forgiving during cooking, similar in appearance to a ribeye but from the pork rib loin.

How should I season these chops for the best flavor?

I keep it simple: salt, freshly ground pepper, garlic and onion powder, and a touch of paprika. For a boost, add chili powder, a pinch of sugar, or fresh rosemary. Finish with a pat of compound butter for extra richness.

Do I need special equipment to cook them at home?

No, not really. A hot grill or a heavy cast iron skillet plus an oven for finishing will do. A reliable instant-read meat thermometer and sturdy tongs are the most important tools to hit the right doneness.

What’s the easiest cooking approach for weeknights?

I like to sear both sides over high heat, then finish in a 400°F oven until the internal temp is reached. It’s fast, gives a crust, and keeps the inside juicy—minimal fuss, maximum payoff.

What internal temperature should I cook to for juicy, safe meat?

Aim for 135–145°F and account for carryover cooking. Pull the meat a few degrees shy of your target, then let it rest so the juices redistribute and the temperature evens out.

How long should I let the meat rest before slicing?

Rest on a cutting board for 5–10 minutes. That short pause keeps the juices locked in and makes slicing neater—slice against the grain for tender bites.

How do cooking times change with thickness?

Thickness is the main variable. A 1-inch bone-in piece will cook much faster than a 2-inch showpiece. Use a thermometer rather than a clock: it’s the most reliable way to know doneness across sizes.

Can I use a grill, and what temperature should it be?

Yes—grilling works great. Preheat zones to medium-high, roughly 350–450°F. Sear over the hotter zone, then move to indirect heat to finish to 145°F, then rest.

Any fast sauce or pan-dripping trick to boost flavor?

Deglaze the pan with white wine or stock, add a knob of butter, a spoon of Dijon, and reduce slightly. Spoon it over the slices. It’s quick and makes the meal feel more finished.

How should I store leftovers and reheat them?

Cool quickly and refrigerate within two hours. Store in an airtight container for up to 3–4 days, or freeze for longer. Reheat gently in a low oven covered, with a splash of broth to keep meat from drying.

Can I marinate or brine them ahead of time?

Yes—an overnight dry brine of salt and aromatics firms texture and seasons deeply. Wet marinades work too, but don’t exceed 24 hours for best texture and flavor.

What sides pair best for an easy weeknight dinner?

Keep it simple: roasted vegetables, mashed potatoes, or a crisp green salad. A buttery mash and roasted carrots make a cozy, effortless plate that complements the rich meat.