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Thanks to its dramatic, Flintstones-esque presentation, the tomahawk rib-eye steak has been the darling of expense-account dinners and Instagram posts for years. Lesser known is the cut’s porcine equivalent, a center-cut chop with its rib bone attached.

You’ll need to ask your butcher to specially prepare this cut for you, or forgo the extra length of bone and buy a regular chop instead (just make sure it’s at least 1½ inches thick). Do your shopping a day ahead so you can salt your pork overnight; this “dry brine” will season the meat throughout, which will make it taste as good as it looks when it’s finished.

Photo: Lauren V. Allen

Recipe: Cast Iron Tomahawk Pork Chops

Yield: 2 to 4 servings



A day (or at least 8 hours) before cooking, liberally salt the pork chops all over with salt; you’ll use about 1 tablespoon of salt per chop. Place on a wire rack fitted inside a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate until ready to cook. Remove from the refrigerator about 30 minutes before cooking.


Preheat a Long Cast Iron Griddle over medium-high heat for a few minutes. Rub the pork chops with oil and season generously with pepper. Place the chops on the griddle and cook, turning frequently (at least every minute or so), until the chops are well browned on both sides and an instant-read thermometer inserted into the center reaches 130°F for medium.


Transfer the pork chops to a cutting board and let rest for 10 minutes before serving.

Seasoning Rating: Safe

Searing fatty proteins can be tricky on a brand-new griddle, so be sure to fully pre-heat your cooking surface and resist the temptation to make your first flip too early. If the chops leave a bit of crispy residue behind, that's OK. Clean promptly, using a sturdy natural fiber brush and chain mail scrubber to restore a smooth surface.

Seasoning Ratings:

Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.