Pork Tomahawks with Pear Salsa
Pork Tomahawks with Pear Salsa
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Our Pork Tomahawks with Pear Salsa are every bit as scrumptious as they are good looking. Treat yourself and someone special to these grilled tomahawk pork chops marinated in pickled juice and seared on hot grates to give them that inimitable caramelized flavor. A tasty twist on traditional tomato salsa, the salsa is just a little sweeter with a unique grainy texture from the pear.
We made this recipe on the Signature Series™ 2 Burner Gas Grill, but you can make it on your grill.
Ingredients
For the pork chops
- 1 jar pickle juice
- 2 tomahawk pork chops, 1-inch thick
- 2 tablespoons pork or bbq seasoning
For the pear salsa
- 1 tablespoon olive oil
- 1 pear peeled and chopped
- 1/4 red onion, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- juice of 1/2 lime
- 2 tablespoons chopped cilantro
Directions
1.
Marinate the tomahawk chops overnight in pickle juice
2.
Before grilling, remove the pork from the pickle juice, pat dry with a paper towel, and dust with the bbq seasoning on both sides
3.
Heat your grill to 350°F, set the pan on the grill, add the olive oil, and wait until the pan is hot
4.
Add the pear, onion, tomatoes, salt, and pepper to the pan and cook for 5 minutes
5.
Remove the pear mixture from the grill, top with juice from 1/2 a lime and the cilantro. Mix thoroughly
6.
Heat grill to 400°F. Set both pork chops on the grill and cook for roughly 5 minutes per side, or until the internal temp reaches your desired doneness. We recommend 160 to 162°F
7.
Remove the chops from the grill, let rest for 5-10 minutes, top with the pear salsa, and dig in
8.
Preheat your grill to 400°F. Place pork chops onto hot grill grates and cook until the internal temperature reaches 162°F, using an <a href="https://www.charbroil.com/instant-read-digital-thermometer-4867720" target="_blank"> instant-read thermometer </a>, about 5 minutes per side.
9.
Remove the chops from the heat and rest for 5 to 10 minutes.
Hot Tip
Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
10.
Top with pear salsa and serve.
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