Tomahawk Pork Chop

There is a moment when you set a tomahawk pork chop on the table and the conversation stops. That is precisely what we are going for here.

The long frenched rib bone turns what is already our finest pork chop into something that commands the room. The loin is thick, the fat cap is intact, and the eating experience is identical to our bone-in thick cut center chop — pasture raised pork that has lived properly, the real fat, marbling, depth of flavor that makes the comparison to grocery store pork almost unfair. The difference is purely theatrical, and the theatre is worth the price of admission.

Cook it exactly like a steak. Season generously with salt the night before. Get a cast iron screaming hot, add lard or tallow, and sear hard on both sides until deeply crusted. Finish in a 375°F oven to the doneness you prefer, then rest it five minutes before cutting. The grill works equally well — sear over direct heat, finish indirect. The bone makes it easy to handle and impossible to ignore.

Sold individually and priced by weight. The bigger the chop, the more impressive the moment — select accordingly. For reference, a 1.3 lb chop is pictured.

If you are building a table worth remembering, our bone-in ribeye and bone-in NY strip belong on the same night. And if lard or tallow is not already in your freezer, this is the occasion to fix that.