Pork Tomahawk Chops With Chimichurri | Dorothy Lane Market

Pork Tomahawk Chops With Chimichurri

PREP TIME 30 mins
COOK TIME 45 mins
  • POSTED Apr 25th, 2023
  • BY Peggy Neary


For the pork chops

For the chimichurri

  • ½ cup parsley, minced
  • ½ cup cilantro, minced
  • 1 shallot, minced
  • 1 small jalapeño, seeds removed and minced
  • 2 cloves, garlic
  • ½ tsp Mediterranean Oregano
  • ½ tsp red pepper flakes
  • 3 Tbsp red wine vinegar
  • cup Vera Jane's Extra-Virgin Olive Oil
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper


Combine all chimichurri ingredients together in a small bowl and set aside.
Preheat oven to 275°F. Place chops on a baking sheet and slow roast about 30 to 40 minutes until thermometer reads 125°F. Remove from oven and let rest for 10 minutes or so.
Preheat grill to 500°F (set for direct grilling). Sear each chop 1 to 2 minutes per side for a total of 4 to 5 minutes or until the pork chops reach 145°F.
Remove from grill, rest briefly before slicing, and serve with chimichurri sauce.


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