This Tomahawk Pork Chop is perfect for special occasions. Treat your taste buds to the flavor of pork and apples in every bite. The flavor of the meat is next level perfection. Find out how to make this pork chop with apple compote recipe.
If you're a fan of tender meat with outstanding flavor, this is the best cut of meat to do the job. Not only does it have an impressive size, but the cooking process is quick and simple as well. I've been making Tomahawk pork chops now for years, and in my opinion, they're the best way to get that delicious pork flavor with plenty to go around.
They're a lot like a regular chop but just so much meatier. Any home cook will tell you that when you can create a meat recipe with more than enough to share, it's a win every time. To find out how to make this Tomahawk pork chop recipe, follow the simple steps on the recipe card below.
Be sure to try this Smoked Tomahawk Steak and this Smoked Bottom Round Roast Recipe for more meaty options.
Ingredients
- Tomahawk pork chop - To get the best cut, check out your local butcher shop.
- Salt - To season the meat.
- Apples - Choose your favorite apples and make sure that they are peeled and diced.
- Butter - Used in the compote.
- Fresh sage - Chopped and used for added flavor.
- White sugar - For sweetness.
- Cinnamon - For a hint of warmth.
- Bourbon - Because why not? Use your favorite brand.
- Balsamic vinegar - Needed to make the compote.
See recipe card for quantities.
How to Make a Tomahawk Pork Chop
Preheat the grill to medium heat.
Step One: French the bone by using a paring knife to scrap any meat off the bone. This is optional.
Step Two: Pat the pork chop dry using a clean paper towel.
Step Three: Season with salt. I always add extra salt to the fat so that it melts away while cooking.
Step Four: Put the seasoned pork chop on the grill and cook for 6-8 minutes per side. Check out the internal temperature to know when it is done. The reading should be at least 140 degrees. Remove the pork chop from the grill and let it rest.
Step Three: Make the apple compote by placing a skillet over medium heat. Add the butter.
Step Four: Add the apples, thyme, sugar, and cinnamon. Cook until the apples are soft. Take the pan off the heat and add the bourbon. Return the pan to the heat and let the alcohol burn off.
Step Three: Add the balsamic and cook on low for 2 minutes. It will thicken. Add the rest of the butter and stir.
Step Four: Put on top of the cooked pork chop.
Top tip
When using the meat thermometer, be sure that you keep it away from the bone for the most accurate reading.
Substitutions
- Bourbon - If you don't want to add alcohol, you don't have to. You can still make the compote without adding this ingredient.
Variations
- Fresh herbs - Feel free to add any fresh herbs to these Tomahawk chops. I'm all about black pepper, Kosher salt, and other fun flavors that pair well with pork. An herb based dry rub would be great as well.
See this Traeger Pork Tenderloin for another great pork recipe.
Equipment
To make this perfect Tomahawk pork chop, you'll need to have an instant-read thermometer, a gas grill or charcoal grill, and a cutting board.
Storage
You'll likely have some meat leftover - which is always a good thing. Store any leftovers of this impressive presentation in an airtight container and keep it in the fridge. You can then reheat and enjoy the next day.
Common Questions
I like to make all my favorite sides and have them on the dinner table. You can pair it with green bean casserole, a simple salad, or anything else that you are craving. The great thing about this easy recipe is that tender pork chops pair well with just about anything.
A good rule of thumb is at least 10 minutes. As pork rests, it releases the internal juices back into the meat, making sure that you have a tender and juicy bite every time. being patient while the pork rests is literally the hardest part of this recipe.
Related
Looking for other recipes like this? Try these:
Recipe
Tomahawk Pork Chop
Ingredients
- 1.3 lb tomahawk pork chop
- 1 teaspoon salt
Apple Compote
- 2 apples peeled and diced
- 2 tablespoon butter
- 1 teaspoon fresh sage chopped
- 1 teaspoon white sugar
- ¼ teaspoon cinnamon
- 1 oz bourbon
- 2 oz balsamic vinegar
Instructions
- Pat pork chop dry with paper towel.
- Optional: french the bone by using a paring knife to scrap any meat off the bone.
- Season with salt. Put extra salt on the fat so it melts off.
- Preheat grill to medium.
- Place the seasoned pork chop on the preheated grill.
- Cook about 6-8 minutes per side depending on the thickness.
- Internal doneness should be at least 140.
- Remove from heat and let rest.
- Serve with apple compote.
Apple Compote
- Heat a skillet over medium heat.
- Add a tablespoon of butter.
- Once the butter is hot add the apples, thyme, sugar, and cinnamon.
- Cook until the apples are soft.
- Remove the pan from the heat and add the bourbon.
- Return to the heat. Let the alcohol burn off.
- Add the balsamic. Cook over low heat for about 2 minutes to thicken.
- Add the remaining tablespoon of butter. Stir until the butter melts.
Nutrition
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