Rosemary Crusted Tomahawk Pork Chop
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
20 mins
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Cook time
54 mins
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Total time
80 mins
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Ingredients
2 Tomahawk pork chops (1600 g)
6 tbsp olive oil - reserve 4 tablespoons (90 g)
1 tsp salt (5 g)
1 tsp black pepper (2 g)
2 tbsp fresh rosemary - chopped (4 g)
½ package Kinnikinnick Traditional Stuffing Mix - coarsely crumbed (90 g)
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Directions
- Preheat oven to 375°F (196°C). Line a baking tray with foil. Set aside.
Herb Coating
- Place 2 cups cubed Kinnikinnick Traditional Stuffing Mix in a bag.
- Using a rolling pin, gently crush cubed stuffing to coarse crumb size pieces.
- Add salt, pepper and rosemary to course pieces.
- Shake to mix together. Place mixture in a shallow dish.
- Rub both sides of Tomahawk pork chops with 2 tablespoons olive oil.
- Coat in Herb Coating and set aside.
Cooking
- Preheat reserved 4 tablespoons olive oil in a shallow frying pan over medium heat.
- Brown Rosemary Crusted Tomahawk Pork Chops in heated frying pan.
- Fry for 5 - 7 minutes per side over medium heat.
- Remove from frying pan and place on baking tray.
- Cover loosely with foil.
- Finish cooking covered in preheated oven for 40 - 50 minutes. Time may vary depending on thickness of Tomahawk. Cook pork to an internal temperature of 145 ° F.
- Remove from oven, cover and rest for 5 minutes.
Tips & Variations
- Bake times will vary depending on type and thickness of pork chop. Always cook pork to an internal temperature of 145°F.
- 1 package Kinnikinnick Traditional Stuffing Mix equals roughly 2 cups crumbed or 4 cups cubed.
- Serve with our Fruit Stuffing. Recipe available on this website.
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