Reverse Seared Tomahawk Pork Chop
The short version. Season a thick tomahawk pork chop with Lane's Signature Rub, smoke it at 225°F until the center reads about 125°F, then sear it hard in a hot cast iron pan, basting with butter and rosemary, until it reaches 145°F. Rest it 3 to 5 minutes and slice it off the bone.
A tomahawk pork chop is a bone-in center-cut chop with a long frenched rib bone, often an inch and a half to two inches thick. It is one of the best cuts of pork you can put on a grill, and its thickness makes it a natural for the reverse sear. A slow smoke brings it up evenly so it stays juicy all the way through, and a fast sear at the end builds the crust.
Pork is far less forgiving than beef. The difference between a juicy chop and a dry one is a few degrees, which is why the thermometer matters more here than the timer.
Pitmaster tip: Lightly score the fat along the edge with a paring knife before it goes on. That stops the edge from curling up in the pan, so the whole chop stays flat and sears evenly.
The temperature to hit
The USDA recommends cooking whole cuts of pork to 145°F followed by a 3 minute rest. At 145°F a pork chop is still faintly pink in the center and juicy, which is a long way from the grey, overcooked chops most of us grew up with. Pull it off the smoker around 125°F so the sear and the butter baste can carry it the rest of the way, and check it again before it comes out of the pan.
The recipe card below has the full cook. For the method behind it, read our reverse sear guide, and for everything else about this cut, including grilling it hot and fast, see our guide to grilling tomahawk pork chops.
Same method, smaller cut: our reverse seared pork tenderloin is ready in about an hour.
2
30 minutes
60 minutes
A Tomahawk Pork Chop is one of the best cuts of pork out there. To maximize depth of flavor, the best way to prepare it is the reverse sear method.
Directions
- Preheat your smoker to 225 °F.
- Season tomahawk pork chop with Lane’s Signature Rub and Seasoning.
Smoke at 225 °F. For 45 minutes, until internal temp of about 125 °F.
Remove the pork chop and increase the grill temperature to somewhere around 375f-450f or on a burner on medium-high. Heat up a cast iron pan on the grill or burner and sear the pork chop 1 minute each side. Lightly brush the pork chop with Williamson Bros. Hot Honey Bar-B-Q Sauce. Add 1/2 stick butter and rosemary to the cast iron skillet.
With a spoon, lightly baste the pork chop with the butter mixture. Remove once internal temp reaches 135f or desired pork internal temperature (145 °F is the USDA recommendation for pork).
- Let rest, slice and enjoy!
Join 100,000+ Grill Masters
Get weekly recipes, pro tips, and exclusive deals sent straight to your inbox. Plus your free Pit Card download and 10% off your first order.
