Grilled Tomahawk Pork Chops
Grilled Tomahawk Pork Chops - This stunning cut of pork deserves royal treatment! Using a 5 ingredient dry rub and a compound butter to seal the deal, this easy recipe feels gourmet with every bite. It's simple enough to make any night of the week!
Servings: 4
Calories: 536kcal
Equipment
Ingredients
- 4 tomahawk pork chops mini (3/4 lb each)
- 1 tablespoon kosher salt or to taste
- 2 teaspoon pepper or to taste
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon sugar
Instructions
- Combine all the seasoning ingredients together and generously rub over the pork chops on both sides with half the rub. Refrigerate for a couple hours before grilling.
- Fire up the grill and bring the heat to a medium (350F°). Remove the chops from the fridge and let them set at room temperature, covered, for about 20 minutes. Pat the chops dry with paper towels and re-season with remaining spice rub.
- Spray the chops with a little bit of cooking oil and place them on the grill. Grill on both sides until the internal temperature reaches 145F°-150F°.
- Transfer the pork chops to a cutting board and let them rest for 15 minutes before slicing. Serve them with some garlic compound butter, mashed potatoes and peas.
Notes
- Grilling time can vary depending on the thickness of the chop. A 1-inch thick pork chop can take 12-14 minutes, a 1 1/2 inch pork chop can take about 20 minutes. Best way to tell when your chops are done is to use a instant meat thermometer.
- Transfer the pork chops to an airtight container and store for 3-4 days in the fridge. You can also keep pork chops in the freezer for 2-3 months. If frozen, I suggest letting the pork thaw fully the fridge overnight before reheating.
Nutrition
Serving: 1chop | Calories: 536kcal | Carbohydrates: 2g | Protein: 74g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 228mg | Sodium: 1919mg | Potassium: 1295mg | Fiber: 1g | Sugar: 1g | Vitamin A: 214IU | Calcium: 28mg | Iron: 2mg