The first time I saw a tomahawk pork chop, I was in Rhodes (2019). I was in the Island of Knights after visiting some other Greek Islands and I was craving some meat. I had this pork chop at Stavlos (Stable) and I’ve loved it ever since.

I try to have it at least once while in Greece. Finding this cut of pork chop is harder to find outside of Greece/Balkans. Here in Toronto, I bought tomahawk pork chops from Ellas Meat Market. Tomahawk pork chops have to ordered ahead of time as the shop will have to butcher the pig slightly differently.

What is a tomahawk pork chop? Essentially, it’s a center-cut pork chop with the pork belly attached. There is also some bone.

Cooking a pork chop like this is straight-forward but not without issues. The main issue is ensuring you’ve served a pork chop with enough of the fat rendered. Get this right and you’re a fan of pork belly forever. Miss the mark and this pork chop may turn one off.

So, if you’re a pork tenderloin kinda’ person – this cut isn’t for you. I like some fat on my meat cuts and this pork chop is a showstopper to look at and the taste is incredible.

There are four ways to cook this pork chop: in the oven, in the oven (reverse sear) then finish on a grill, sous vide then finish in a pan or grill or totally on a grill.

In the oven works but you don’t benefit from the smokyness of finishing on a grill. Grilling the pork chop entirely on the grill is tricky as you have to carefully watch for flare ups caused by rendered fat dripping into your open flame. Sous vide then finish on a grill would work but I have to try it first.

So, we’re left with reverse-seat method – most of the cooking is done in the oven over low heat then finished on your grill. It’s safe (small chance of flare ups, it’s consistent and you render as much fat as needed.

Simply seasoned, garnished minimally – the taste is a delight.

Tomahawk Pork Chop

Recipe by Peter MinakiCourse: MainCuisine: GreekDifficulty: Moderate

Servings

2

servings

Prep time

5

minutes

Cooking time

50

minutes

Ingredients

• 1 tomahawk pork chop

• cooking spray or vegetable oil

• Kosher sea salt

• white sugar

• 1 shot of vodka

• ground black pepper

• granulated garlic

• dried Greek oregano

• Garnishes

• 1/2 lemon

• dried Greek oregano

Directions

• Pat-dry your pork with paper towel and apply oil on both sides. Season with salt, sugar, pepper, garlic powder, oregano and drizzle of vodka (both sides). Place on a platter/baking sheet and place in the fridge overnight.
• The next day, take your pork out of the fridge and allow to return to room temperature. Place on a wire rack that sits atop a baking sheet. Preheat your oven to 350F. Place pork on rack/baking sheet and place on middle rack of your oven and bake for 30-35 minutes. Take out of the oven.
• Pre-heat your grill to a medium heat. Place your tomahawk pork chop on the grill and sear for 6 minutes a side. Also, brush some oil on your half lemon and place face-down in your grill for 6 minutes.
• Remove pork chop from the grill, place on a platter with grilled lemon and dried Greek oregano. Serve with fries or lemon potatoes.

Notes

• Flare-Ups while grilling: Have a spray bottle filled with water at your side when grilling. When a flare-up occurs, spray some water on the flare up to keep control of the flame source while grilling.