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Herbed Tomahawk Pork Chop

Author: NORR
Serves: 2-4

Not your mother's pork chops. Featuring Snake River Farms Kurobuta pork.

Take pork chops to a new level with our Snake River Farms Kurobuta pork 2-bone tomahawk chop. You can use the noted smoker or grill recipe, or take a traditional stovetop cooking method. Delicious served with your favorite salad and hasselback potatoes.


  • 2 Snake River Farms tomahawk pork chop (at least 1” thick, up to 2)
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 2 lemons, zested
  • 4 cloves garlic, roughly chopped
  • 3 heaping tablespoons of herbal seasoning (like oregano, rosemary, etc)
  • ½ cup fresh parsley leaves, plus more for serving
  • ¼ cup olive oil
  • 1 tablespoon sea salt
  • ½ tablespoon freshly ground black pepper
  • Additional lemon wedges, for serving


  1. Add your tomahawk pork to a gallon-sized Ziploc bag.
  2. In a medium bowl, whisk the lemon juice, red wine vinegar, lemon zest, garlic, herbs, parsley, olive oil, sea salt, and pepper until well combined.
  3. Pour the marinade over the pork and seal the bag, releasing excess air. Carefully toss the marinade with the pork. Refrigerate for as few as 2 hours, up to overnight.
  4. When ready to cook, preheat your smoker to 225°F. If you do not have a smoker, you can complete this in the oven or overall, skip the smoker and oven method and use a traditional stovetop grill pan and cook until desired temperature is reached.
  5. Remove the meat from the marinade. Pat dry and remove any garlic or parsley left behind.
  6. Place the tomahawks into the smoker/oven and cook slowly and low until the internal temperature reaches 125°F on an instant-read thermometer. This will take about 30 minutes.
  7. Once the pork has come to temperature, remove it from the heat onto a plate.
  8. Heat your grill to high direct heat.
  9. Sear the pork for 2 minutes over direct heat. After 2 minutes, rotate the meat 45 degrees for nice grill marks. Cook for another 2 minutes.
  10. Flip the meat and sear for 2 minutes, then rotate again and cook for 2 minutes. Remove the tomahawks once their internal temperature reaches 140°F.
  11. Allow the meat to rest 10 minutes before slicing. Serve whole or cut in half width-wise to allow 4 servings (if you choose). Enjoy!