Need a wow-worthy dish that can be prepared in a short amount of time? These chops are the perfect choice — the bone-in tomahawk makes for an impressive display and tastes just as good as it looks. Pair with fresh veggies and salad for added freshness.
.Ingredients:
tomahawk
4, 16 oz Chairman’s Reserve® Pork tomahawks
1 ½ tablespoons olive oil, divided
1 tablespoon kosher salt
1 tablespoon cracked black pepper
crispy broccoli
1 lb (about 2–3 bunches) Broccolini
2 tablespoons olive oil
1 teaspoon kosher salt
2 teaspoons cracked black pepper
½ teaspoons cracked red pepper
radish and bitter greens salad
4 oz mixed greens
2 oz bibb lettuce
2 oz radicchio
¼ cup shaved watermelon radish
¼ cup shaved purple radish
¼ cup diced green onion
2 tablespoons Lemon Champagne Vinaigrette, recipe below
lemon champagne vinaigrette
1 tablespoon champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons minced shallots
6 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
2 teaspoons cracked black pepper
Directions:
tomahawk
- Preheat the oven to 400°F.
- Pat the tomahawk chops dry then rub with ½ tablespoon olive oil and season with salt and pepper.
- In a large saute pan, heat the rest of the olive oil over medium-high heat and sear the chops for 5 to 7 minutes per side.
- Transfer the chops to a preheated oven and bring to an internal temperature of 140°F (approximately 5 minutes).
- Let the chops rest for 5 minutes, before serving.
crispy broccoli
- Cut off and discard the bottom of the Broccolini.
- Split the bigger pieces of Broccolini in half lengthwise so all the pieces are uniform in size.
- Rinse and dry thoroughly.
- Toss the Broccolini in olive oil, salt, black and red pepper.
- Spread the Broccolini in a single layer on a sheet pan, and place in a preheated oven for 12 minutes, or until edges of Broccolini are crisp.
radish and bitter greens salad
- Tear bibb and radicchio leaves.
- Rinse all greens and pat dry.
- In a salad bowl add vinaigrette (recipe below) to salad greens, radish and green onions.
- Toss until combined.
lemon champagne vinaigrette
- In a small mixing bowl combine all ingredients.
- Vinaigrette can be refrigerated for a week.
Recipe courtesy of Supermancooks
