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tomahawk pork chop on a white plate with mashed potatoes and greens
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5 from 24 votes

Dry Rub Oven Roasted Rack of Tomahawk Pork Chops

If you've never had Tomahawk Pork Chops, you don't know what your missing. Dry rubbed and roasted, this rack of chops is amazingly delicious!
Prep Time15 mins
Cook Time2 hrs 15 mins
Dry Rub1 d
Course: Entree
Cuisine: American
Servings: 4
Calories: 605kcal

Ingredients

  • 4-5 rib rack of tomahawk pork chops
  • 2 tbsp coarse sea salt
  • tbsp cracked black pepper
  • 1 tbsp garlic finely minced
  • 1 tbsp onion powder
  • 1 tbsp rosemary finely minced
  • 1 tbsp mustard powder

Instructions

  • Combine all the seasonings to make the dry rub. Mix well.
  • Rub the seasoning mix into both sides of the pork, working the rub into the meat so the flavors can permeate throughout the roast.
  • After seasoning the pork, double wrap it in plastic wrap. Place the rack on a sheet pan or baking dish and refrigerate for 24-48 hours. This will give the seasonings time to work their magic.
  • Preheat the oven to 450 degrees F
  • Unwrap the rack of tomahawk pork chops and place in a baking dish. I like to add onion, carrots. garlic and celery to the dish with a cup of water before adding pork.
  • Roast the pork at 450 degrees F for 20 minutes, then reduce the oven temperature to 325 for 1.5 hours to 2 hours depending upon the weight of the roast and your desired temperature.
    *Roast the pork to an internal temperature of 145-150 degrees. That will give you a tender moist chop. I would strongly suggest using a probe thermometer so the pork doesn’t overcook.
  • If you like a crispy brown exterior on the pork, turn the heat up to broil for 10-15 minutes or until you've achieved the desired results.
    *You can reduce the cooking time at 325 degrees to adjust for the time under the broiler, if you like your pork a little on the pink side.
  • After removing the pork from the oven, allow it to rest for 15 before slicing. This allows the juices to be reabsorbed into the fibers of the meat. 
  • Use the drippings in the baking dish as a natural au jus. If there are not enough juices in the pan, add some water or stock and heat the pan on the stove, scraping the bottom of the pan to release all the delicious bits stuck to the pan. Strain out any vegetables and serve with the pork.
  • To slice the Tomahawk Chops, use a sharp chef's knife to cut through the meat, following the bone as a guide down the length of the chop.
    *You won’t have to cut through bone.
  • Serve the pork with your favorite sides and enjoy!

Notes

Feel free to add your own special touch to the seasoning mix. Other spices you could add are listed below. If you want to take the easy route to season the pork, try Montreal Steak Seasoning, it's one of my favorite blends.
  • Smoked Paprika / Sweet Paprika
  • Chili Powder
  • Cumin
  • Brown Sugar
*I love a crispy brown exterior on my pork roast, so I gave the pork an additional 10 minutes under the broiler to finish off the roast. You can eliminate this step if you like.

Nutrition

Calories: 605kcal | Carbohydrates: 5g | Protein: 101g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 3754mg | Potassium: 1736mg | Fiber: 2g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 4mg