One of my favorite dishes as a kid was Grilled Pork Chops. It still is but I get a little fancier! Sometimes I love grilling a big old Tomahawk pork chop! I’ve also unfortunately moved on from the big scoop of mashed potatoes to go along with the chop. Now its mashed cauliflower.

Read on to learn from my years of experience grilling and eating pork chops!

First thing to do for this recipe is start preparing the cauliflower. As we move into the fall season, cauliflower is starting to become available at the local farms and farm stands and that’s usually when I eat the most cauliflower. For this recipe I steam the cauliflower. Nothing fancy, just make sure the cauliflower is fork tender. Once tender, I will combine the cauliflower in a mixing bowl with 6 ounces of the port wine cheddar cheese and a 1/2 cup of almond milk. The port gives the cauliflower a great color and a unique smooth taste. Sorry to be unfaithful mash potatoes, you’ll always be my first true love but my diet had to change.

What is a tomahawk pork chop?

The tomahawk pork chop is similar to other pork chops. However it comes with a clean long bone still on the chop. The cut comes from the rib section of the pig helping to ensure a nice tender juicy cut.

How do you grill a tomahawk pork chop?

Fire up your charcoal grill. For this recipe I use a kettle grill and get it nice and hot. Let the charcoal briquets burn down to a nice orange glow which will heat up those grill grates. Use only one half of the kettle grill just in case you need some grill grate space away from the fire.

Before you lay down your tomahawk pork chops, make sure you have nice clean grill grates. No one wants dirty pork chops. Once clean, time to get those chops on the grill! I sprinkle salt and onion powder on them and that’s it. Let the smoke from the kettle grill do the rest.

You want to get nice grill marks on the tomahawk chops. That means not a lot of flipping and moving the chops. Less is better. One flip half way thru the grilling process is all you need for nice chops with Sear Marks.

How long to grill a tomahawk pork chop on a kettle grill?

If the chop is about an inch thick it should take about 8 minutes total. 4 minutes on each side should be sufficient on a hot kettle grill over direct heat. If it is a thicker chop a few more minutes after 8 minutes make be required which can be done over indirect heat on the other side of the grill grate.

Once brought up to 145 degrees F I will serve them with the cauliflower and some arugula. Huh, arugula. That green is another big change in my diet. What happened to good old fashioned Iceberg lettuce I ate as a kid?

If you like this pork recipe from Sear Marks, check out these other grilled pork recipe ideas by clicking the links!

Pork Tenderloin Herb Crusted

Sausage and Peppers

Print Recipe

Tomahawk Pork Chop with mashed cauliflower

By sear marks – Serves: 2

Prep Time: 15 minutes – Cooking Time: 30 minutes

Learn about how to grill a tomahawk pork chop on a kettle grill then combined with port wine cheddar cheese mashed cauliflower!

Ingredients

• 2 8 ounce tomahawk pork chops
• Salt
• Pepper
• Onion Powder
• For the mashed cauliflower
• 1 Cauliflower Head with leaves removed
• 6 ounces port wine cheddar cheese
• 1/2 cup almond milk
• Salt to taste

Instructions

1

Steam cauliflower head in a pot until fork tender

2

Remove from pot

3

Mashed cauliflower in a bowl and add almond milk, salt, and shredded port wine cheese

4

Heat kettle grill with charcoal briquets

5

Season pork chops with salt, pepper, and onion powder

6

Once kettle grill is up to 400 degrees F place chops over direct heat.

7

Flip after 4 minutes

8

Grill until 145 degrees F and then remove

9

Let sit for 5 minutes before serving

10