Ever wanted to cook directly on the coals while cooking over the fire? Most of the time people cook tomahawk steaks over charcoal. But decided to switch things up by using tomahawk pork chops this time to see how it would turn out. The idea is the same, but the flavors can be totally different. So, keep reading to learn how to make the perfect tomahawk pork chops recipe over the fire for the ultimate smoky flavor.
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Table of Contents
WHY YOU’LL LOVE THIS RECIPE
Don’t worry. Cooking tomahawk pork chops isn’t as intense as it looks. All we do for this cooking method is place the pork chops over the hot charcoal so they develop that nice smoky flavor and a nice crust. Nothing fancy here.
Plus, the tomahawk cut itself is a showstopper. The impressive bone-in presentation adds a touch of grandeur to your dinner table. But it’s not just about looks – the bone actually infuses the meat with flavor as it cooks.
Basically, this tomahawk pork chop recipe gives you restaurant-quality results without fancy equipment or complicated steps. It’s a win-win for anyone who loves impressive presentation and delicious, perfectly cooked pork chops!
Quick Note
If pork chops aren’t your thing, then you should check out the amazing things you can do with pork belly. I’ve made pork belly tacos, pork belly burnt ends and even pork belly cinnamon rolls… Yeah, the options and flavor profiles are endless. Want some teriyaki pork belly? Pastrami pork belly? How about smoked? What about Al Pastor pork belly? Or even Fried Chicharrones?! I’ve really done a deep dive in this pork belly world. It’s makes for a delicious meal and/or appetizer, so take some time to check it out!
INGREDIENTS
- Tomahawk pork chops: Thick-cut and bone-in chops provide a juicy and flavorful base for the recipe.
- Mustard: This helps the seasonings stick to the meat and adds a tangy kick. Use Dijon mustard for a classic flavor or a spicy brown mustard for some heat.
- Garlic powder: Adds concentrated garlic flavor without the hassle of mincing fresh garlic.
- Onion powder: Like garlic powder, onion powder offers a concentrated burst of onion flavor without the chopping.
- Paprika: This spice adds smoky sweetness and a vibrant red hue. Use smoked paprika for an even deeper flavor or sweet paprika for a milder taste.
- Black pepper
- Sea salt
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HOW TO MAKE TOMAHAWK PORK CHOPS
First, take your pork chops out of the fridge and let them sit at room temperature for a while. This helps them cook more evenly.
Once the pork chops are at room temperature, spread some mustard on them. This acts like glue to help all the other delicious spices stick. Now, season the chops generously with all the spices listed in the recipe. (Don’t worry about getting too fancy here!)
If you’re worried about the long bone on the tomahawk burning, you can wrap a little tin foil around the end of it for protection.
Light your grill with some charcoal and let it burn for 10-15 minutes. You want the coals to be white hot before you start grilling. Once they’re ready, spread them out evenly on the grill grates for direct heat.
Next, place your seasoned pork chops right over the hot coals. Grill them for about 10 minutes per side, or until the internal temperature reaches 170°F. You can check this easily with a meat thermometer.
Once the pork chops are cooked through, take them off the grill and let them rest on a cutting board for a couple of minutes. This lets the juices redistribute throughout the meat, making it extra tender and delicious.
Now it’s time to dig in! Serve your perfectly tender tomahawk pork chops and enjoy them with your favorite sides.
If you have any more questions about cooking on the coals for this tomahawk pork chops recipe, then read my how-to guide before cooking!
Tips for TOMAHAWK PORK CHOPS Recipe
- Firstly, pork is a bit tougher than steak, so you must be careful to watch the meat constantly in order for it to cook properly. Once the pork is on the coals, then it is showtime! Just be warned that flare-ups may occur, so be ready to move the tomahawk pork chops around just in case.
- Secondly, you must make sure the charcoal is white-hot when you put the meat on! This is important because it makes sure that nothing sticks to the crust & that everything is clean.
- Lastly, make sure you are using natural lump charcoal like Cowboy Charcoal. Natural lump charcoal is best because it avoids using chemicals that some briquettes tend to have. These guys are the ideal charcoal to cook on top of!
How to Store Leftovers & Reheat
Store them in an airtight container in the fridge for 3-4 days, or wrap them tightly and freeze for up to 3 months. Thaw completely in the fridge before reheating.
Reheating on the Stovetop
To reheat, place a cast iron skillet on the stovetop with a little oil over medium heat. Reheat the chops for a couple of minutes on each side to warm them up. If the chops don’t fit in your skillet, you can cut the meat off the bone and justreheat the meat.
Reheating in the Oven
You can also reheat them in a 350F oven. Place the leftover chops in a glass dish with a splash of liquid (broth or water) and reheat for around 30 minutes.
More Pork Recipes
WHAT TO SERVE WITH THESE PORK TOMAHAWK CHOPS
There are plenty of options for sides to eat alongside this tomahawk pork chops recipe to make even the pickiest eater happy. Here are some of my favorites that would work great:
- Skillet Roasted Carrots
- Skillet Green Beans
- Roasted Mushrooms and Veggies
- Potato Salad
- Parmesan Garlic Roasted Potatoes
- Rosemary Smashed Potatoes
- Side Salad
Need another tomahawk steak recipe for a special occasion like these pork chops? I’ve literally written the The Best Tomahawk Steak recipes. I’ve done the infamous Hanging Tomahawk Steaks and made the Tomahawk Beef Short Ribs version too. For something that’s simple but still fancy, you can also check out my Tomahawk Steak with French Onion Crust!
Recipe FAQs
Tomahawk pork chops are pork chops with the bone still on! They are delicious and full of flavor and resemble a tomahawk axe, lending to its name. This particular cut comes from the rib of the animal, or what is called the bone-in ribeye. It is a very tender cut because of the position it is located in the animal.
This bone-in pork chop cut is also perfect for cooking on the coals because it can withstand the heat and create an amazing crust. Overall, it is a fun switch-up to normal cooking on coals.
This type of cut is not found everywhere. You might have to search for a specialty butcher in order to see if they carry this cut of pork, or you might have to ask them to cut them for you. If you are unable to find any tomahawk pork chop cuts, you can use regular pork chops with this recipe. It will always taste amazing!
To achieve a medium rare finish with pork, you need to let it reach a temperature of 145 degrees in order to be safe to eat, according to the USDA.This was originally set to 165 degrees but was later revised down. However, I like to let my tomahawk pork chops reach an internal temperature of 170 degrees with this recipe.
Absolutely! This recipe can be adapted to a gas grill or even a grill pan on your stovetop. Just adjust the cooking times slightly depending on your heat source.
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Tomahawk Pork Chops Recipe
Ingredients
- 2 tomahawk pork chops
- 1 tbsp of mustard
- 1 tbsp of garlic powder
- 1 tbsp of onion powder
- 1 tbsp of paprika
- 1 tbsp of black pepper
- 1 tbsp of sea salt
Instructions
- When the pork chops are at room temperature, lather in mustard to help the other spices stick. Season the pork chops additionally with all the spices above. (Optional) Add some tin foil to the bone of the meat if you do not want it to burn.
- Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, disperse over grill evenly for direct grilling.
- Place pork chops on top and let cook for 10 min per side or until internal temperature is 170F. Once cooked, dust it off and place on a cutting board to rest for 2 minutes.
- Serve & enjoy!
