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.

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.

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.

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.

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.