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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

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.