Discover the difference between single and double bone Tomapork chops. Learn how to cook, rest and carve these rare breed pork cuts for the best results.
Grid Iron Gourmet
A Tomapork is a substantial bone-in pork chop, but the way it is trimmed makes a real difference. Our untrimmed cuts keep the belly attached to the loin, bringing two different textures to the same piece of pork.
At Grid Iron we offer a single-bone Tomapork for one or two people and a larger double-bone cut for sharing. Both reward careful cooking, but the size of the cut changes how you approach the heat.
A French-trimmed pork tomahawk usually has its rib bone cleaned for presentation. Our single-bone and double-bone untrimmed Tomaporks keep the belly and its natural fat attached. You get tender loin meat and richer belly in one substantial cut.
Single Bone Tomapork – 650g+. A thick chop with one rib, suited to a substantial meal for one or sharing between two. It is easier to handle in a large frying pan and works well with a hot sear followed by an oven finish.
Double Bone Tomapork – 1.3kg+. A larger two-rib cut designed for three to four people. It is a centrepiece to cook whole, rest and carve at the table. Indirect barbecue heat or a gentle oven finish gives you greater control over the thicker centre.
These are two separate cuts, not different pack sizes of the same product. Choose by the number of people at the table and the cooking equipment you have.
The loin is naturally more tender and relatively quick to cook. The attached belly has more fat and benefits from time for that fat to soften and render. Cooking only over a fierce heat can brown the outside before the thickest part is ready.
The answer is to use two stages: build colour over direct heat, then finish the cut more gently. For a larger double-bone Tomapork, you may prefer to reverse that order – cook indirectly first and give it a brief, hotter finish.
The thickness of each chop, the heat of your pan or barbecue and the amount of belly attached all affect cooking time. Check the centre of the thickest loin section with a clean meat thermometer, away from the bone. Follow current safe pork-cooking guidance and let the meat rest before carving.
Cast-iron pan and oven. Pat the surface dry, season and brown the chop well in a heavy pan. Move it to a moderate oven to finish the thickest part without scorching the fat. This is particularly convenient for the single-bone chop.
Indirect barbecue or Kamado. Set up a cooler zone away from the coals. Cook until the centre is nearly ready, then finish briefly over higher heat for a good crust. Watch for flare-ups when the belly fat meets the flames.
Low oven and a final sear. For a double-bone Tomapork, cook gently on a rack in the oven, checking the centre as it warms. Finish carefully in a hot pan or under the grill. Check the final centre temperature again after the sear.
Give the single-bone cut time to rest before separating the meat from the bone. Slice the loin across the grain, then cut the attached belly into smaller portions so everyone gets some of each texture.
The double-bone Tomapork is best carved after a longer rest because of its size. Remove the loin in one piece if that makes slicing easier, then divide the belly and serve together. Roast potatoes, cabbage, apple sauce or mustard all work well alongside it.
Do not judge doneness from the colour of the outside. The fat can brown long before the centre has reached a safe serving temperature.
Our Grilled Tomahawk Pork Chop with Chimichurri recipe is written for the smaller French-trimmed chop, not the untrimmed versions above. The seasoning and serving ideas still work well, but allow for the additional belly and thickness, and judge the cook by internal temperature rather than the recipe’s timings.
Both cuts are made for people who enjoy pork with a generous natural fat cover. The main question is whether you want one substantial chop or a larger sharing cut.
FROM THE BUTCHERY
Approx. 650g+ and serves 1-2. One rib with the belly left attached, especially suited to a cast-iron pan, grill or barbecue.
FROM THE BUTCHERY
Approx. 1.3kg+ and serves 3-4. Two ribs, with the loin and belly together, for a larger sharing meal.
The untrimmed Tomapork is a cut that shows why preparation matters. Keeping the belly attached changes the texture, the cooking and the way the meat is served. Choose the size that suits your table, use controlled heat and take the time to rest and carve it well.
