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Tomahawk Pork Chop With Chimichurri & Tomatoes

Author: NORR
Serves: 6

Featuring our Snake River Farms Kurobuta 2 Bone Chops.

This recipe gets its rich, decadent flavor from the incredibly high quality of Zupan’s tomahawk pork chops. Chimichurri sauce is a great staple to have in the fridge because it’s delicious on virtually every kind of meat. Adding fresh basil enhances the summery flavor of the dish. Feel free to be as generous as you like with the tomatoes, they add a surprising pop of sweetness and umami to every bite.


Pork Chops

  • 6 Snake River Farms Tomahawk Pork Chops
  • 2 teaspoons Portland Pork Rub
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1-2 pints (about 2 cups) organic cherry tomatoes
  • 3 tablespoons olive oilChimichurri:
  • 1½ cups minced parsley
  • 1½ cups minced cilantro
  • ¼ cup chopped basil
  • ¼ cup minced shallot or white onion
  • 10 garlic cloves, minced
  • 1 teaspoon Jacobsen Black Garlic Sea Salt
  • ¼ cup L’estornell red wine vinegar
  • ¼ teaspoon freshly ground black pepper
  • 1¼ cups Nunez De Prado olive oil


  1. Season the pork chops all over with the pork rub, salt, and pepper. Cover and set aside at room temperature for 15 to 20 minutes.
  2. In a medium bowl, combine the chimichurri ingredients. Cover and refrigerate until ready to serve.
  3. Preheat the oven to 400°F.
  4. Place the pork chops on one or two baking sheets, leaving a few inches of space between each. Add the cherry tomatoes around the pork.
  5. Drizzle the pork and tomatoes with the olive oil.
  6. Roast for 10 to 12 minutes. Reduce the oven temperature to 350°F without opening the oven door. Roast for another 30 to 40 minutes, or until the pork registers 145°F on an instant-read thermometer. Remove from oven. Cover with foil and rest for 10 minutes on the baking sheet.
  7. Serve pork chops with a generous spoonful of chimichurri. Enjoy!