Pork Tomahawks with Pear Salsa

Pork Tomahawks with Pear Salsa

10 mins
24 hrs
15 mins

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.



  • 1 Jar Leftover pickle juice


  • 2 Pork chop tomahawks
  • 2 Tbsp Pork or bbq seasoning of choice

Pear Salsa

  • 1 Pear, peeled and chopped
  • 1/4 Red onion, chopped
  • 1 Cup Tomatoes, chopped
  • 2 Tbsp Cilantro, chopped
  • 1 Lime cut in half
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Olive Oil


Step 1 Of 10
Marinate the tomahawk chops overnight in pickle juice
Before grilling, remove the pork from the pickle juice, pat dry with a paper towel, and dust with the bbq seasoning on both sides
Heat your grill to 350°F, set the pan on the grill, add the olive oil, and wait until the pan is hot
Add the pear, onion, tomatoes, salt, and pepper to the pan and cook for 5 minutes
Remove the pear mixture from the grill, top with juice from 1/2 a lime and the cilantro. Mix thoroughly
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
Remove the chops from the grill, let rest for 5-10 minutes, top with the pear salsa, and dig in
Preheat your grill to 400°F. Place pork chops onto hot grill grates and cook until the internal temperature reaches 162°F, using an instant-read thermometer , about 5 minutes per side.
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.
Top with pear salsa and serve.
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