If you’re looking to spice up your dinner menu with something new and exciting, look no further than the pork tomahawk. This impressive cut of meat is sure to be a hit at your next gathering. Keep reading to learn all about what a pork tomahawk is, where it comes from, how to cook it, and tips for choosing and serving this delicious showstopper.
What Is A Pork Tomahawk?
A pork tomahawk is a thick, bone-in pork rib chop that has been French trimmed, leaving a long exposed bone that resembles the handle of a tomahawk axe. It’s essentially a ribeye chop with at least five inches of the rib bone left intact.
This unique cut comes from the rib primal of the pig and contains the ribeye muscle, making it extremely tender and flavorful. The eye of meat is well-marbled ensuring juicy and delicious pork.
Compared to a traditional pork chop, the tomahawk has a more impressive and rustic appearance thanks to that striking bone handle. The bone itself doesn’t add flavor, but it does make for beautiful presentation.
Pork tomahawks are much larger than your average pork chop. They can weigh anywhere from 16 ounces to over 2 pounds each. The size makes them perfect for sharing.
You’ll most likely have to visit a butcher shop or specialty market to find pork tomahawks, as they are not as readily available as ordinary pork chops at regular grocery stores. But they are definitely worth seeking out for a special occasion or dinner party.
A Brief History
While pork chops have been around for ages the pork tomahawk chop is a relatively new cut of meat. It first emerged in American butcher shops in the early 2000s.
The cut was inspired by the bone-in ribeye steak, which features a long exposed bone that resembles the handle of a tomahawk. Pork rib chops were trimmed in a similar fashion, and the pork tomahawk was born!
It quickly became popular among chefs and home cooks seeking new and unique ways to cook pork chops The impressive size and presentation made it perfect for sharing at dinner parties and special occasions
Over the past two decades, the popularity of the pork tomahawk has steadily risen. More butcher shops and specialty grocery stores are offering this cut, making it more accessible to home cooks. It’s adored for its tenderness, juiciness, and dramatic aesthetic.
How To Choose A Pork Tomahawk
When selecting the perfect pork tomahawk, there are a few things to look for:
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Thickness – A good tomahawk chop should be at least 1 1⁄2 to 2 inches thick. This ensures the meat will be juicy and tender.
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Weight – These chops are meant to be shared, so choose one that’s 16 ounces or larger. Anything under a pound will be difficult to share.
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Marbling – Look for ample marbling (the white streaks of fat running through the meat). The fat content is what makes the chop so flavorful and moist.
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Bone – The bone should be long, around 5 inches or so. It should be smoothly trimmed for presentation. Avoid any nicks or ragged edges.
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Color – The meat should be pale pink with a touch of red. Avoid anything that looks too pale or gray, as that indicates older meat.
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Smell – There should be no strong odor. Pork that smells off or sulfurous is not fresh.
When buying a tomahawk, it’s best to ask your butcher for a recommendation. Describe what you’re looking for in terms of size, thickness, and quality. A knowledgeable butcher will hand select the right chop for your needs.
How To Prepare A Pork Tomahawk
Preparing a tomahawk chop correctly ensures it will be juicy, tender, and packed with flavor when cooked. Here are a few tips:
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Trim excess fat – Some areas around the bone may have thick chunks of hard fat. Trim those off, but leave the back fat intact. That helps baste the meat during cooking.
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Score the fat cap – Use a sharp knife to slice light crisscrosses into the outer layer of fat. This allows heat to penetrate and fat to render.
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Season generously – These chops love bold seasoning. Give them a heavy dose of salt, pepper, herbs, and spices. Let them sit at least 40 minutes post-seasoning so flavors penetrate.
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Bring to room temp – For even cooking, let chops sit out until they lose their chill before throwing them on the grill or pan.
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Choose your cooking method – Tomahawks can be grilled, smoked, baked, or pan seared. Choose a technique that accommodates their large size.
With a few simple preparations, your pork tomahawk will cook up with a deliciously crispy crust and wonderfully juicy interior.
How To Cook A Pork Tomahawk
There are several excellent cooking methods that allow the pork tomahawk to reach its full potential:
Grilling
Grilling is a top choice for cooking pork tomahawks, as the high dry heat produces a crispy charred exterior. To grill them perfectly:
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Prepare a two-zone fire, with one side hot and one side medium heat.
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Place the chops over direct heat just until grill marks appear, about 2-3 minutes per side.
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Move them to indirect heat, close the grill lid, and cook, flipping occasionally until done, about 15-20 minutes.
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Rest 5-10 minutes before slicing and serving.
Smoking
For unbelievable depth of flavor, try smoking your tomahawks. The low indirect heat tenderizes the meat while infusing it with smoky goodness.
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Season chops well in advance.
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Set up your smoker or grill for smoking at 225-250°F. Use your favorite smoking wood like hickory, oak, or apple.
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Place chops on the smoker and cook for 1-1 1⁄2 hours until done.
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Rest before slicing into perfect smoky slices.
Pan Searing
Pan searing is a quick and easy way to cook pork tomahawks on the stovetop with brilliant results:
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Pat the chops very dry before searing.
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Heat an ovenproof skillet over high heat until smoking hot.
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Add just enough oil to coat the pan then carefully lay in the chops.
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Sear hard for 2-3 minutes per side until a dark crust forms.
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Finish cooking in a 400°F oven for 10-15 minutes until done.
Baking
For a hands-off approach, bake your tomahawks in the oven:
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Bring chops to room temp and season all over.
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Preheat oven to 425°F.
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Place chops on a wire rack set on a baking sheet. Avoid crowding.
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Cook for 20-25 minutes until browned and cooked through.
No matter which technique you use, always rest the pork for at least 5 minutes before slicing and serving.
How To Tell When A Pork Tomahawk Is Cooked
Determining doneness for a thick pork chop can be tricky. Here are some foolproof ways to test when your tomahawk is perfectly cooked:
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Temperature – Use an instant read thermometer to check for an internal temperature of 145°F. This ensures the pork reaches the FDA recommended minimum for safety.
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Color – When sliced, the interior should be barely pink with a touch of redness in the very center. No pink means the chop is overcooked.
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Firmness – Touch the meat lightly. It should feel firm with a little springiness when done. Soft, mushy meat is undercooked.
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Juices – Give it a nick with a knife tip. The juices should run clear. If they are red or pink, continue cooking.
Pull your tomahawk between 140-145°F for a juicy, tender chop. Remember, carryover cooking will continue to raise the temp about 5 degrees after you remove it from the heat.
Serving Suggestions For Pork Tomahawks
Pork tomahawks deserve a little pomp and circumstance at dinnertime. Here are some tips for serving them with style:
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Carve at the table – For dramatic effect, carve the meat tableside in front of your guests. It adds to the visual appeal.
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Slice thin – Use a sharp knife to cut thin slices against the grain. Avoid sawing through the meat, which makes for chewy slices.
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Fan out slices – Arrange the carved slices in a fan shape around the bone for an eye-catching presentation.
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Add a sauce – Drizzle with a sauce like chimichurri, cherry sauce, or peppercorn cream to complement the pork.
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Pick killer sides – Baked or mashed potatoes, roasted veggies, and green salads balance the richness perfectly.
Your fabulous pork tomahawk is ready to make a culinary statement at your next special meal. Enjoy this unique cut and impress your lucky guests.
Best Sauces And Rubs For Pork Tomahawks
A pork tomahawk deserves flavor as bold as its presentation. Here are some sensational sauces and spice rubs to take this chop to the next level:
Rubs:
- Brown sugar and chili powder
- Smoked paprika, garlic, cumin, and oregano
- Coffee, brown sugar, and cayenne
- Ancho chile, cumin, garlic, and orange zest
Sauces:
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Chimichurri – A vibrant Argentine sauce with parsley, oregano, garlic, vinegar, and olive oil.
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Cherry Barbecue Sauce – Sweet yet slightly tart, made with cherry preserves, chili powder, Worcestershire, and ketchup.
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Dijon Cream Sauce – A rich pan sauce of Dijon, shallots, thyme, and heavy cream.
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Mojo – A Cuban garlicky, sour orange juice sauce packed with robust flavor.
Bring these sauces to the table and let guests dress their own chops for an interactive meal. The possibilities are endless for dressing up a tomahawk!
FAQs About Pork Tomahawks
If this is your first time working with a pork tomahawk, you likely have some questions. Here are answers to some of the most frequently asked questions about this showstopping cut.
Is the bone in a tomahawk chop edible?
The bone is not meant to be eaten. It’s inedible and only left on for presentation purposes. Use it as a handle while eating the meat, then set it aside on a platter.
Can I cook a tomahawk from frozen?
It’s best not to cook them directly from frozen. Always thaw in the refrigerator for 24-36 hours before cooking. This allows seasonings to penetrate and the meat to cook evenly.
Should I brine a pork tomahawk?
Brining is optional but can make the meat even juicier and more seasoned. Dissolve 1/2 cup salt in 4 cups water along with aromatics like garlic, citrus, or herbs. Submerge the meat and chill 12-24 hours.
What’s the best way to reheat leftover tomahawk?
Leftover slices can be quickly reheated in a hot pan with butter, olive oil, or sauce. You can also reheat gently in the oven wrapped in foil. Microwaving tends to dry them out.
Can I cook a tomahawk on a pellet grill?
Yes, pellet grills are fantastic for cooking tomahawks. Set to 225°F and smoke for 1-2 hours until almost done. Then sear over high heat to finish.
Now that you’re a pork tomahawk expert, it’s time to grab one of these stunning chops for your next special occasion meal! Impress your guests with your culinary skills.