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Summer is here, the kids are home, and we are firing up the grill for a special dinner. We are grilling OpenPrairie® Natural* Tomahawk pork chops. These are the gourmet version of a regular pork chop, and I french trimmed the bone handle protruding from the chop to resemble a tomahawk ax. The high-quality of @openprairienaturalmeat is a meat lover’s dream. So tender, juicy and stunning!I always like to make my own rub, and this one couldn’t be any easier. Salt, pepper, onion powder, paprika, garlic powder and oregano. So flavorful! I finished the pork chops with a dab of butter and fresh parsley. Everybody loved it.
What you need to make Grilled Pork Tomahawk
Open Prairie®Natural* Meats Pork Tomahawks
For the spice rub:
Salt
Pepper
Garlic powder
Onion powder
Smoked paprika
Dry oregano
Cold butter
Fresh parsley
Tips and Tricks
A meat thermometer is crucial for cooking this type of meat. These pork chops are so tender and juicy but because it is a thick cut of meat you need to make sure they are cooked properly, or they will come out dry if cooked longer than needed. I like to remove them from the grill just right before they hit 145 degrees, and loosely cover them with foil. The heat from the meat will continue to cook them. Make sure you let them rest for 5-10 minutes before carving.
Find full recipe below
Grilled Pork Tomahawks
Ingredients
- 4 1-inch Open Prairie® Natural* Meats Pork Tomahawks
- For the spice rub:
- 2 teaspoons of salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons smoked paprika
- 2 teaspoons dry oregano
- 4 teaspoons cold butter
- Chopped fresh parsley for garnish
Instructions
- In a small bowl mix the salt, pepper, garlic powder, onion powder and paprika. Crumble the dry oregano with your hands and add it to the bowl with the rest of the spices. Mix everything well.
- Generously rub the spice mix over the pork chops on both sides. Let the pork chops sit at room temperature for up to 1 hour.
- Meanwhile, fire up the grill to medium heat (350°-375°F)
- Grill the tomahawks on both sides until done or the internal temperature reaches 145°-150°F, or about 12-15 minutes.
- Transfer the tomahawks to a cutting board and top each with 1 teaspoon of butter and sprinkle with fresh parsley. Serve the pork chops on the bone or carve if desired.
- Enjoy!
