Recipe: Cast Iron Tomahawk Pork Chops
Print RecipeIngredients
2 bone-in, center-cut tomahawk pork rib chops, long rib bone attached, each about 14 ounces and 1½ inches thick
Kosher salt and freshly ground black pepper
Vegetable or other neutral oil
Tools
Resources
The Field Method for Cast Iron Care
Instructions
A day (or at least 8 hours) before cooking, liberally salt the pork chops all over with salt; you’ll use about 1 tablespoon of salt per chop. Place on a wire rack fitted inside a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate until ready to cook. Remove from the refrigerator about 30 minutes before cooking.
Preheat a Long Cast Iron Griddle over medium-high heat for a few minutes. Rub the pork chops with oil and season generously with pepper. Place the chops on the griddle and cook, turning frequently (at least every minute or so), until the chops are well browned on both sides and an instant-read thermometer inserted into the center reaches 130°F for medium.
Transfer the pork chops to a cutting board and let rest for 10 minutes before serving.
Seasoning Rating: Safe
Searing fatty proteins can be tricky on a brand-new griddle, so be sure to fully pre-heat your cooking surface and resist the temptation to make your first flip too early. If the chops leave a bit of crispy residue behind, that's OK. Clean promptly, using a sturdy natural fiber brush and chain mail scrubber to restore a smooth surface.
Seasoning Ratings:
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
