Tomahawk Pork Chops with Soy-Honey Sauce
Tomahawk Pork Chops with Soy-Honey Sauce
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Servings
4
Prep Time
10 minutes
Cook Time
35 minutes
In the following recipe, the Honey Garlic seasoned chops are finished with an Asian-inspired sauce made with mirin, sake, soy sauce, and honey. You can season the chops 30 minutes before cooking, or dry-brine them a day in advance for an even deeper flavor.
If you season the day before, refrigerate the chops uncovered so the exterior of the meat will dry and develop a beautifully browned crust over the fire (pull them from the fridge an hour before cooking). Round out the meal with steamed white rice (to soak up the delicious sauce) and your favorite vegetable.
Ingredients
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4 tomahawk pork chops (about 1-inch thick)
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1 tablespoon + 1 teaspoon Honey Garlic seasoning
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1 tablespoon neutral tasting oil (vegetable or grapeseed)
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3 tablespoons unsalted butter
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2-3 large garlic cloves, crushed and peeled
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3-4 fresh thyme sprigs (optional)
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¼ cup honey
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2 tablespoons mirin
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2 tablespoons sake
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2 tablespoons unseasoned rice vinegar
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1 tablespoon soy sauce
For the Soy-Honey Sauce
Directions
Place the chops on a rimmed baking sheet lined with parchment or butcher paper, and season both sides with Honey Garlic seasoning. Set aside for 30 minutes (or refrigerate uncovered up to 24 hours in advance).
Prepare a grill for two-zone cooking and build a medium-high fire.
While the grill heats, make the Soy Honey Glaze: combine the butter, crushed garlic cloves, thyme sprigs, honey, mirin, sake, unseasoned rice vinegar and soy sauce in a saucepan. Bring the mixture to a simmer over medium heat, and continue to cook, stirring occasionally, until the glaze thickens to a maple syrup-like consistency, about 10 minutes. Remove the saucepan from the heat and set aside while you grill the chops.
When the coals are glowing red and covered with a fine gray ash, heat a cast iron skillet over direct heat for 5 minutes. When the skillet is hot, add the oil and swirl to coat. Place the chops in the skillet and cook for 4-5 minutes, until they’re deeply browned (rotate the skillet as needed for even heating) before flipping. When the second side is golden brown (about 4-5 more minutes), pour the glaze over the chops, and then carefully tilt the skillet and use a spoon to coat the meat.
Remove the skillet from the heat after a couple minutes, when the internal temperature of the pork is 145℉ and the glaze is bubbly. Carefully remove skillet from the heat and allow the pork to rest for 5 minutes, then serve the chops and glaze with steamed rice and your favorite vegetable.
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