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Grid Iron Meat

Grilled Tomahawk Pork Chop with Chimichurri

This impressive tomahawk pork chop, grilled to perfection, is a true centrepiece dish. With its rich marbling, smoky char, and a vibrant chimichurri sauce to cut through the richness, it brings bold flavour and rustic appeal to the table. Perfect for entertaining or a weekend feast.

INGREDIENTS
  • 1 tomahawk pork chop (approx. 400g)
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 1 tsp freshly ground black pepper
  • 1 tsp sea salt
  • A few sprigs fresh thyme

For the Chimichurri:

  • 1 small bunch flat-leaf parsley, finely chopped
  • 2 garlic cloves, finely minced
  • 1 red chilli, finely chopped (optional)
  • 3 tbsp red wine vinegar
  • 6 tbsp extra virgin olive oil
  • Sea salt and black pepper, to taste
METHOD

  1. Pat the pork chop dry with kitchen paper. Rub with olive oil, crushed garlic, smoked paprika, salt, pepper, and thyme. Leave to marinate for at least 30 minutes, or overnight in the fridge for deeper flavour.
  2. Preheat the grill (or BBQ) to medium-high heat. If using a pan, ensure it is smoking hot before adding the pork.
  3. Place the tomahawk pork chop on the grill and sear for 3–4 minutes per side, until well caramelised.
  4. Reduce heat to medium (or move to indirect heat on a BBQ) and continue cooking for 15–20 minutes, turning occasionally, until the internal temperature reaches 65–68°C.
  5. Remove the chop from the grill and rest, loosely covered, for 8–10 minutes.
  6. Meanwhile, prepare the chimichurri by combining parsley, garlic, chilli (if using), vinegar, and olive oil in a bowl. Season to taste with salt and pepper.
  7. Slice the pork away from the bone, carve into thick slices, and spoon over chimichurri.

Multi-Cooker Option (Ninja Foodi / Air Fryer)

  • Marinate the pork as above.
  • Use Air Crisp mode at 200°C. Cook for 15–18 minutes, turning halfway, until internal temp is 65–68°C.
  • Rest before slicing and serve with chimichurri.

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Rare Breed Pork – TomaPork – 14oz

A Show-Stopping Centrepiece

Our Tomapork Chop is a spectacular cut of rare breed pork, French-trimmed and left on the bone for maximum flavour. With its long rib handle and generous eye of tender loin meat, it’s the pork lover’s answer to a tomahawk steak – juicy, succulent, and packed with character. Perfect for grilling, pan-searing, or roasting, this chop delivers both striking presentation and unbeatable taste.

Original price was: £7.50.Current price is: £6.40.

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Sides:

  • Roasted new potatoes tossed with garlic and rosemary.
  • Charred tenderstem broccoli with lemon zest.
  • A fresh tomato and red onion salad dressed with olive oil.
  • Creamy potato gratin with nutmeg.
  • Grilled sweetcorn brushed with butter and smoked paprika.
  • A rustic bread board with salted butter.

Matches:

  • Herbs: parsley, oregano, thyme, rosemary.
  • Flavour boosters: smoked paprika, garlic, chilli flakes, mustard.
  • Grains: bulgur wheat, couscous, wild rice.
  • Sauces: chimichurri, mojo verde, mustard cream, apple salsa verde.

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Preparation Time: 15 minutes (plus marinating time)
Cooking Time: 25–30 minutes (plus resting)

Hot Tips

  • Use a meat thermometer to avoid overcooking – pork is best juicy at 65–68°C.
  • Resting the meat is crucial to keep it tender and succulent.
  • Double the chimichurri recipe – it keeps well and works brilliantly on vegetables and bread too.
  • For a smoky BBQ twist, add a chunk of applewood or hickory to the coals.

Pairings

Red Wine:

  • Zinfandel – bold, fruity, with spice to match the grilled pork.
  • Pinot Noir – lighter, with red berry notes that cut through the fat.
  • Syrah/Shiraz – peppery and full-bodied, great with charred meats.

White Wine:

  • Oaked Chardonnay – buttery and full, complements the pork’s richness.
  • Albariño – fresh, citrusy, and lifts the herbs in the chimichurri.
  • Viognier – aromatic, with enough weight to balance grilled meat.

Beer & Cider:

  • Pale Ale – hoppy and refreshing.
  • Amber Ale – malty depth pairs with the pork’s caramelisation.
  • Dry Cider – crisp apple notes contrast beautifully with smoky pork.

Non-Alcoholic:

  • Sparkling apple juice – refreshing and fruity.
  • Ginger beer – spicy and bold.
  • Iced tea with lemon – cooling and balanced.

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