Irresistible Grilled Tomahawk Pork Chops

Looking for a way to make pork chops feel special without spending hours in the kitchen? These grilled tomahawk pork chops are here to prove that impressive dinners don’t have to be complicated. Whether you’re firing up the grill for a weekend dinner or trying to shake up your usual weeknight rotation, these chops deliver big flavor with minimal effort.

The secret is in the simple spice rub—just a handful of pantry staples like chili powder, smoked paprika, and garlic powder come together to create a crust that’s packed with flavor. Plus, tomahawk chops look fantastic on the plate with that long bone still attached, making any meal feel a little more like an occasion.

What Kind of Pork Chops Should I Use?

Tomahawk pork chops are basically thick-cut, bone-in rib chops with the rib bone left long and frenched for that impressive presentation. If you can’t find them labeled as “tomahawk,” just ask your butcher for bone-in rib chops cut about 1 to 1.5 inches thick – they can usually french the bone for you if you ask nicely. Regular bone-in pork chops will work in a pinch, though you might need to adjust your cooking time if they’re thinner. Look for chops with good marbling and a nice pink color, and try to grab ones that are similar in thickness so they cook evenly on the grill.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Tomahawk pork chops: If you can’t find tomahawk chops, regular bone-in pork chops work great too. Just adjust your cooking time since they’ll likely be thinner – aim for about 4-5 minutes per side instead.
• Kosher salt: Regular table salt works fine, but use about half the amount since it’s more concentrated than kosher salt.
• Chili powder: You can swap this with paprika for a milder flavor, or use cayenne pepper if you want more heat (just use ¼ teaspoon to start).
• Onion powder: Garlic powder makes a good substitute if you’re out of onion powder, or you can use a mix of both for extra flavor.
• Sugar: Brown sugar or honey work just as well here. The sugar helps with caramelization on the grill, so I wouldn’t skip it entirely.

Watch Out for These Mistakes While Grilling

The biggest error when grilling thick pork chops is cooking them over direct high heat the entire time, which chars the outside while leaving the inside undercooked – instead, use a two-zone setup by searing over direct heat for 3-4 minutes per side, then moving them to indirect heat to finish cooking.

Skipping the resting period after grilling is another mistake that leads to dry meat, as cutting into the chops immediately causes all those flavorful juices to run out onto your cutting board instead of staying in the meat.

Don’t rely on cooking time alone since thickness varies – always use an instant-read thermometer and pull the chops off the grill at 145°F, remembering they’ll continue cooking during the rest period.

Finally, resist the urge to flip the chops more than once or press down on them with your spatula, which squeezes out moisture and prevents those nice grill marks from forming.

What to Serve With Grilled Tomahawk Pork Chops?

These thick, juicy pork chops pair really well with classic barbecue sides that won’t steal the show from the meat. I love serving them with creamy mashed potatoes or roasted sweet potatoes, which balance out the savory spice rub perfectly. A simple coleslaw or grilled corn on the cob adds a nice crunch and freshness to the plate. For something a bit heartier, try pairing them with baked beans or mac and cheese, and don’t forget to throw some grilled vegetables like zucchini or bell peppers on the side.

Storage Instructions

Store: Leftover pork chops will keep in the fridge for 3-4 days in an airtight container. Let them cool down completely before storing, and they’ll be ready to grab for quick lunches or dinners throughout the week.

Freeze: These pork chops freeze really well for up to 3 months. Wrap each one individually in plastic wrap, then place them all in a freezer bag. This way you can pull out just what you need without thawing the whole batch.

Reheat: The best way to reheat these is in a 350°F oven for about 10-15 minutes until warmed through. You can also use the microwave in a pinch, but the oven helps keep them from drying out. A quick sear in a hot skillet for a minute on each side works great too if you want to crisp up the outside again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 240-270 g
• Fat: 130-150 g
• Carbohydrates: 4-7 g

Ingredients

• 3 lb tomahawk pork chops
• 1 1/2 tbsp Morton kosher salt
• 2 1/4 tsp freshly ground pepper
• 1 1/2 tsp McCormick chili powder
• 1 1/2 tsp onion powder
• 1/2 tsp sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder

Step 1: Prepare the Dry Rub Seasoning

• 1 1/2 tbsp Morton kosher salt
• 2 1/4 tsp freshly ground pepper
• 1 1/2 tsp McCormick chili powder
• 1 1/2 tsp onion powder
• 1/2 tsp sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder

Combine the kosher salt, freshly ground pepper, chili powder, onion powder, sugar, smoked paprika, and garlic powder in a small bowl, mixing thoroughly to ensure even distribution of all spices.

This dry rub creates a flavorful crust that will develop beautiful color and depth on the grill.

Step 2: Season and Chill the Pork

• 3 lb tomahawk pork chops
• dry rub mixture from Step 1

Rub half of the dry rub mixture from Step 1 evenly over all surfaces of the 3 lb tomahawk pork chops, working the seasoning into the meat.

Place the seasoned chops on a plate, cover loosely with plastic wrap, and refrigerate for at least 2 hours.

This allows the salt and spices to penetrate the meat, seasoning it throughout and helping retain moisture during cooking.

Step 3: Prepare the Grill and Bring Meat to Temperature

Remove the pork chops from the refrigerator and let them rest at room temperature for about 20 minutes—this ensures more even cooking throughout the meat.

While the chops come to temperature, preheat your grill to 350°F, allowing it to fully heat and stabilize.

I find that letting the meat warm up before grilling prevents the outside from overcooking before the inside reaches the proper doneness.

Step 4: Apply Final Seasoning and Grill

• seasoned pork chops from Step 2
• remaining dry rub mixture from Step 1

Pat the pork chops dry with paper towels to remove any surface moisture, which helps achieve a better crust.

Rub the remaining half of the dry rub mixture from Step 1 over all surfaces of the chops.

Lightly oil the chops to prevent sticking, then place them on the preheated grill.

Grill over medium heat (around 350°F) until the internal temperature reaches 145°F–150°F, approximately 12–15 minutes per side depending on thickness, turning once halfway through.

I like to use a meat thermometer inserted into the thickest part away from bone to ensure perfect doneness without guesswork.

Step 5: Rest and Serve

• grilled pork chops from Step 4

Transfer the grilled pork chops to a clean cutting board or serving platter and let them rest for 15 minutes without covering.

This resting period allows the juices to redistribute throughout the meat, ensuring tender, juicy chops when you cut into them.

Serve the tomahawk pork chops with butter, potatoes, and peas on the side.

Irresistible Grilled Tomahawk Pork Chops

Delicious Irresistible Grilled Tomahawk Pork Chops recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 3 servings

Calories: 2350

Ingredients Method

Ingredients

  

• 3 lb tomahawk pork chops
• 1 1/2 tbsp Morton kosher salt
• 2 1/4 tsp freshly ground pepper
• 1 1/2 tsp McCormick chili powder
• 1 1/2 tsp onion powder
• 1/2 tsp sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder

Method

 

1. Combine the kosher salt, freshly ground pepper, chili powder, onion powder, sugar, smoked paprika, and garlic powder in a small bowl, mixing thoroughly to ensure even distribution of all spices. This dry rub creates a flavorful crust that will develop beautiful color and depth on the grill.
2. Rub half of the dry rub mixture from Step 1 evenly over all surfaces of the 3 lb tomahawk pork chops, working the seasoning into the meat. Place the seasoned chops on a plate, cover loosely with plastic wrap, and refrigerate for at least 2 hours. This allows the salt and spices to penetrate the meat, seasoning it throughout and helping retain moisture during cooking.
3. Remove the pork chops from the refrigerator and let them rest at room temperature for about 20 minutes—this ensures more even cooking throughout the meat. While the chops come to temperature, preheat your grill to 350°F, allowing it to fully heat and stabilize. I find that letting the meat warm up before grilling prevents the outside from overcooking before the inside reaches the proper doneness.
4. Pat the pork chops dry with paper towels to remove any surface moisture, which helps achieve a better crust. Rub the remaining half of the dry rub mixture from Step 1 over all surfaces of the chops. Lightly oil the chops to prevent sticking, then place them on the preheated grill. Grill over medium heat (around 350°F) until the internal temperature reaches 145°F–150°F, approximately 12–15 minutes per side depending on thickness, turning once halfway through. I like to use a meat thermometer inserted into the thickest part away from bone to ensure perfect doneness without guesswork.
5. Transfer the grilled pork chops to a clean cutting board or serving platter and let them rest for 15 minutes without covering. This resting period allows the juices to redistribute throughout the meat, ensuring tender, juicy chops when you cut into them. Serve the tomahawk pork chops with butter, potatoes, and peas on the side.