Prep: Fire up the grill and bring the heat to a medium (350F°).Refrigerate for a couple hours before grilling. Marinate: Combine all the seasoning ingredients together and generously rub over the pork chops on both sides with half the rub. ![]() If all else fails, you can use regular pork chops. You can always go to a specialty butcher to see what they have, or even have the butcher cut some tomahawk pork chops for you. This particular cut isn’t found just about anywhere. If you get a full sized chop, you can simply increase the cooking time. You may have seen a similar cut with rib eye steak! The chops I found are considered minis as they’re only 3/4 lb per chop. These include a large piece of the rib protruding from the chop, resembling a tomahawk axe. These aren’t just your ordinary bone-in pork chops. ![]() No one wants to grill in the rain! Or worse yet, brushing snow off your grill, even though we do. ![]() I have, however, included instructions for cooking these pork chops in a skillet so that you can make this recipe any day of the year. Since we’re right in the middle of grilling season, I thought it would be a shame not to utilize the summeriest of cooking appliances. Sometimes he really is a great source of inspiration when I’m creating recipes! We found these gorgeous tomahawk style pork chops and I had to find a way to make them shine. My husband was craving a hearty meat-and-potatoes style dinner, and that’s exactly what he got. How To Cook Tomahawk Pork Chops In A Skillet.
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