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    Home » Recipes » Pork

    Tomahawk Pork Chops with Orange, Garlic, & Rosemary

    November 18, 2020 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    Tomahawk pork chops aren't a normal cut of pork. Easily obtained from your local butcher, but you may need to order in advance. This is a super flavourful recipe that is relatively quick to make with a little marinating pre-planning.

    Makes a great mid-week family style meal. Simply serve with a garden salad and crusty bread to mop up the tasty juices.

    tomahawk pork chops cooked on a blue plate sliced
    recipe ingredients

    Ingredients

    1. Tomahawk Pork Chops: You may need to order these from your butcher in advance, but with notice, they can provide this cut for you.
    2. Orange/Blood Orange: I used blood orange as they were in season at the time we photographed the recipe. When they aren't in season use normal everyday oranges.
    3. Butter: You can use salted or unsalted, whatever you have in the fridge. If you do use salted (as I did) you won't need to season the sauce with more salt.
    4. Rosemary: Fresh rosemary is best, but if unavailable use 2 teaspoons of dried rosemary.
    5. Fennel Seeds: These add a slightly sweet aniseed taste that pairs beautifully with pork and orange.
    6. Oil: Use a light tasting olive oil or your favourite oil you cook with.
    7. Salt: Used in the marinade, seasons the pork.
    8. Garlic: Adds a great flavour punch to the dish.
    finished recipe on a blue plate, unsliced with a knife resting on the plate

    The Cut of Pork

    You won't see tomahawk pork chops sitting proudly front and centre in the display cabinet of your local butcher. It's doubtful that you will be able to purchase them at all at the local supermarket. Which is another good reason to shop at your local butcher instead of large chain supermarkets.

    The tomahawk is a normal pork chop that has the rib section still attached. This makes the chop longer in length.

    The reason why you need to order these ahead from your butcher is the way they butcher the pig (cut it up for sale). Normally pork ribs are sold as a separate item to pork chops. In the case of tomahawk the rib is not removed.

    In the ones pictured and used in the recipe, the rib bone hasn't been "frenched". When a chop is frenched, it means the meat has been removed from the rib bone, giving it a clean look. This is common technique with lamb chops.

    Your butcher may also ask you to buy a minimum number of chops. In my case I purchase four from the butcher and he is happy. I freeze half of what I purchase for another meal.

    tomahawk pork chops sliced and de-boned

    Recipe Walk Through

    pork marinating in the rub in a bowl

    Grind rosemary, fennel seeds, and salt in a mortar and pestle until it becomes a rough powder.

    Rub the rosemary mix over the tomahawk pork chops. Marinate for at least 1 hour.

    Remove tomahawk pork chops from the fridge 10 minutes before you plan to start cooking.

    Unless you have a super-sized pan you will need to brown your pork chops one at a time before adding them back to the pan for the final stages of cooking. This will ensure that they brown and don't "stew" due to overcrowding of the frypan.

    Place a large heavy-based fry pan on the stove on medium heat. Add ½ tablespoon of oil and one tomahawk pork chop.

    Fry the chop for 4-5 minutes until golden brown, then flip the chop over and repeat with the other side.

    Remove chop from the pan and set aside on a plate. Repeat the process with the second chop.

    pork being seared in a pan
    pork cooking in a pan

    Once the second chop has browned both sides add reserved chop to the pan.

    Add orange juice and orange zest to the pan. Simmer for a minute, making sure to loosen any brown bits (fond) from the bottom of the pan to incorporate with the juice and zest.

    Add garlic and simmer for a couple of more minutes until the juice starts to reduce.

    adding garlic cloves to the pan
    adding butter to the pan

    Add butter and simmer for a couple of more minutes.

    Place pork on a serving plate and cover with the pan juices.

    Serve with garden salad and crusty bread to mop up the juices.

    close up image of the pork on a blue plate

    It is a simple but super tasty sauce that accompanies these tomahawks. There is no reason why you can't make this recipe using regular pork chops, pork loin or pork fillet.

    If you aren't in the mood for salad, this dish goes excellently with hasselback potatoes, and steamed vegetables like beans and carrots.

    Sara xxx

    Tomahawk Pork Chops with Orange, Garlic & Rosemary

    Recipe Author: Sara McCleary
    This is a super flavourful recipe that is relatively quick to make with a little marinating pre-planning. Simply serve with a garden salad and crusty bread to mop up those delicious juices.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Marinating Time 1 hr
    Total Time 1 hr 30 mins
    Course Main
    Cuisine Australian
    Servings 4
    Calories 264 kcal

    Special Equipment

    • large fry pan
    • chopping board + sharp knife
    • mortar and pestle

    Ingredients

    • 2 tomahawk pork chops
    • 2 sprigs fresh rosemary
    • 1 tablespoon fennel seeds
    • 1 teaspoon sea salt flakes | or kosher salt
    • 2 oranges (or blood oranges) | zest and juice
    • 3 cloves garlic | roughly chopped
    • 1 tablespoon olive oil
    • 50 grams butter

    Instructions
     

    • Grind rosemary, fennel seeds, and salt in a mortar and pestle until it becomes a rough powder.
    • Rub the rosemary mix over the tomahawk pork chops. Marinate for at least 1 hour.
    • Unless you have a super-sized pan you will need to brown your pork chops one at a time before adding them back to the pan for the final stages of cooking.
      This will ensure that they brown and don't "stew" due to overcrowding of the frypan.
    • Remove tomahawk pork chops from the fridge 10 minutes before you plan to start cooking.
    • Place a large heavy-based fry pan on the stove on medium heat. Add ½ tablespoon of oil and one tomahawk pork chop.
    • Fry the chop for 4-5 minutes until golden brown, then flip the chop over and repeat with the other side.
    • Remove chop from the pan and set aside on a plate. Repeat the process with the second chop.
    • Once the second chop has browned both sides add reserved chop to the pan.
    • Add orange juice and orange zest to the pan. Simmer for a minute, making sure to loosen any brown bits (fond) from the bottom of the pan to incorporate with the juice and zest.
    • Add garlic and simmer for a couple of more minutes until the juice starts to reduce.
    • Add butter and simmer for a couple of more minutes.
    • Place pork on a serving plate and cover with the pan juices.
    • Serve with garden salad and crusty bread to mop up the juices.

    Notes

    GENERAL COOK’S NOTES
    All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equals 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)

    Nutrition

    Calories: 264kcalCarbohydrates: 9gProtein: 16gFat: 19gSaturated Fat: 9gCholesterol: 72mgSodium: 705mgPotassium: 403mgFiber: 2gSugar: 6gVitamin A: 460IUVitamin C: 36mgCalcium: 56mgIron: 1mg
    Keyword is it better to cook tomahawk pork chops fast or slow?, what is a tomahawk pork chop, what to eat with pork chops
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

    More Pork Recipes

    You will find lots more pork recipes in the recipe section of Belly Rumbles. Below are a few of my favourites including my mum's quick and tasty pork with apples and cream.

    • Pork with apples, sultanas and cream
    • Aussie Pork Rack, Cooking with Australian Native Ingredients
    • Milk Braised Pork with Marsala Sauce
    • Crispy Pork Belly Stir Fry with Long Beans
    tomahawk pork chops pinterest pin
    tomahawk pork chops recipe pinterest pin
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    Tipsy Bull Restaurant & Bar Canberra »

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

    I share Recipes discovered or inspired by my adventures and family favourites too! Come join me on my culinary adventure.

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