Ingredients
For the Pork Tomahawks:
- 2 x pork tomahawk chops
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 2 tbsp butter
For the Honey Mustard Glaze:
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 1 tbsp whole grain mustard
- 1 tbsp apple cider vinegar
- 1 clove garlic, minced
- 1/2 tsp smoked paprika
- Fresh thyme, for garnish (optional)
Instructions
1. Prepare the Pork Chops:
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- Pat the pork tomahawks dry with paper towels, then season generously with salt and pepper on both sides.
2. Sear the Chops:
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- In a large, oven-safe skillet, heat the olive oil over medium-high heat. Add the pork tomahawk chops and sear for 3–4 minutes per side until golden brown.
- Add the butter to the skillet and spoon the melted butter over the chops to add flavor and moisture.
3. Make the Honey Mustard Glaze:
- While the chops are searing, mix the Dijon mustard, honey, whole grain mustard, apple cider vinegar, minced garlic, and smoked paprika in a small bowl until well combined.
4. Add the Glaze and Finish in the Oven:
- Preheat your oven to 400°F (200°C). Brush the honey mustard glaze generously over the pork chops, then transfer the skillet to the oven.
- Roast for an additional 8–10 minutes, or until the internal temperature reaches about 145°F (63°C) for medium-rare. You can cook them longer if you prefer them more well done.
- If you’re cooking in the field, add a lid to the skillet and gently apply the mustard dressing to the chops with a brush. Being mindful to caramelise and not burn the glaze.
5. Rest and Serve:
- Remove the pork tomahawks from the oven and let them rest for about 5 minutes. Garnish with fresh thyme, if desired, and serve.
These honey mustard pork tomahawks are fantastic with roasted potatoes, a fresh salad, or sautéed greens.
