Hungry Hunter Recipes
Honey Mustard Pork "Tomahawk" Chops
In This Report
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)
Method
Prepare the Pork Chops
- Pat the pork tomahawks dry with paper towels, then season generously with salt and pepper on both sides.
Sear the Chops
- 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.
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.
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.
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.
From the Kitchen
The Adventure Continues
Hungry for more? There are plenty more Hungry Hunter recipes to work through the freezer with.
Want more from the field? Listen to the podcast or watch on YouTube.
