(Season as much as your personal taste can handle! These tomahawks can take a good coating without it being overpowering.)
– Salt & pepper
– Chili powder (Any type you like best. Even homemade!)
– Onion powder
– Brown Sugar
Marinate: Combine all of the seasoning ingredients together in a bowl, then using half of what you have, generously rub over the pork chops on both sides. Refrigerate for a minimum of 30mins, max 12 hours.
You can also use a preferred acidic fruit juice like lime, lemon, or pineapple juice to help tenderise. The acid penetrates the meat and breaks down the protein which tenderizes the pork chops.
Prep: Fire up the grill and bring the heat to a medium (350F°). Remove the chops from the fridge and let them set at room temperature, covered, for about 20 minutes. Pat the chops dry with paper towels and re-season with remaining spice rub.
Grill: Spray the grill with a little bit of cooking oil and place them on the grill. Grill on both sides until the internal temperature reaches 145F°-150F°.
Finish: Transfer the pork chops to a cutting board and let them rest for 15 minutes before serving. We served ours sliced with grilled vine tomatoes and chopped parsley!