Coffee Rubbed Tomahawk Pork Chops
These delicious chops are marinated in a fragrant coffee rub and pan grilled making them a great addition to any dinner plate.
What is better than a pork chop? A Tomahawk Pork Chop! I have only heard of Tomahawk steaks but these pork chops are a big fat YES! They have an extra layer of flavor from the fat and the bone that is out of this world.
Sourcing Quality Meat
After doing some research on online butchers during the first lock down I discovered Sherwood Foods, a more high end Butcher service providing us everyday people access to restaurant quality meats for online purchase. It’s the quality of meat for me.
They specialize in Pork, Beef and Chicken and the best part is all the meat is locally sourced within the UK and Next day delivery!
To Note, the Tomahawk Pork chops were really affordable and came in 2 bone which is enough for 2. They also have a 5 bone and 10 bone cut for larger portions.
Making the Coffee Rub
To be honest this was just going to be an experiment. I believe in mixing sweet, salty and robust flavors together and the end result of this rub was a beautiful combination of just that.
In addition, the coffee and brown sugar add a lovely glaze once the pork has seared in the pan and the sage is so fragrant also pairing well with the additional flavors. You can’t go wrong with this rub and it will also be good on other meats especially beef.
Searing the Pork chops
Here’s a quick tip:
- Pork is a temperamental meat because if its fried or grilled too long it can dry out easily. Since these chops are pan seared with no gravy its key to cook them for a 10 minutes on each side ten let them rest.
- Once removed from the heat the meat continues to cook so no need to worry if its cooked long enough.
- For Thicker chops check out this article from The Takeout where they cover how to reverse sear chops. Ill be trying this next.
Alternatives
Tomahawk meat is not something easily found in a supermarket. If your in the UK and Europe I highly recommend purchasing from Sherwood Foods or at least a good local butcher who specializes in quality cuts. Buying Classic Chops work just as well or try the coffee rub with steak or Chicken.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
Recommendations
Here are a few other recipes to try:
- A Quick and Easy Dinner with Crispy Baked Pork Chops & Cinnamon Apple Sauce
- Pineapple Ginger Pork belly Bites
- Blackberry Hoisin Ribs
AuthorsefordCategoryPork, Quick mealsDifficultyBeginnerThese Tomahawk pork chops are rubbed in a sweet and robust coffee rub then pan seared in butter and fresh herbs for a great meal in under 35 minutes.
First, Combine all dry rub ingredients to a bowl or tray.
Wash pork chops with lime and vinegar. Pat dry then cut and trim away any extra fat. Using a sharp knife create incisions into the flesh which will allow the seasonings to penetrate better.
Next, apply a generous amount of the coffee rub to the chops and let marinate for 15 minutes to overnight.
Second, Put the pan on medium heat and add a tablespoon of oil. Sear the pork for 2 minutes on each side.
Add 1 to 2 tablespoons of butter and fresh thyme to the pan. Once the butter melts baste the pork for another 2 minutes.
Finally, remove the Pork chops from the heat and let rest before serving.
Ingredients
Directions
First, Combine all dry rub ingredients to a bowl or tray.
Wash pork chops with lime and vinegar. Pat dry then cut and trim away any extra fat. Using a sharp knife create incisions into the flesh which will allow the seasonings to penetrate better.
Next, apply a generous amount of the coffee rub to the chops and let marinate for 15 minutes to overnight.
Second, Put the pan on medium heat and add a tablespoon of oil. Sear the pork for 2 minutes on each side.
Add 1 to 2 tablespoons of butter and fresh thyme to the pan. Once the butter melts baste the pork for another 2 minutes.
Finally, remove the Pork chops from the heat and let rest before serving.
