![]() You can also keep pork chops in the freezer for 2-3 months. Transfer the pork chops to an airtight container and store for 3-4 days in the fridge. Cheesy Mashed Potatoes with Bacon and Chives.Here are some more of my favorite sides you can serve with your pork chops: Salad Let me tell you, this was a dinner made in heaven! I would be proud to serve this to any guest, even in-laws. We ate our pork chops with my favorite mashed potatoes and some peas tossed with a the leftover compound butter I had. I do this often with steaks and since these chops are bigger than regular chops, this method works perfectly. You can also sear them first and if the internal temperature isn’t hot enough you can finish them in the oven at 375F for a few more minutes. Let the pork chops rest for 10-15 minutes before slicing.Cook for 4-6 minutes per side, or until well seared and with an internal temperature of 145F-150F. Heat 1 tbsp olive oil in a large skillet over medium-high heat.Follow steps 1 and 2 as per the recipe instruction, then continue as follows: If the weather isn’t cooperating with you or you just aren’t in the grilling mood, you can make this recipe in a skillet no problem. How To Cook Tomahawk Pork Chops In A Skillet Serve them with some garlic compound butter, mashed potatoes and peas. Finish: Transfer the pork chops to a cutting board and let them rest for 15 minutes before slicing. ![]() Grill on both sides until the internal temperature reaches 145F°-150F°. ![]() Grill: Spray the chops with a little bit of cooking oil and place them on the grill.Pat the chops dry with paper towels and re-season with remaining spice rub. Remove the chops from the fridge and let them set at room temperature, covered, for about 20 minutes. 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.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |