Almond Wood-Grilled Tomahawk Pork Chop with Fennel Pollen

PORK FOODSERVICE
10Ingredients
70Minutes

Ingredients

US|METRIC
  • 42 ounces tomahawk pork chops (two-rib, belly-on ribeye or center cut chop)
  • extra-virgin olive oil (as needed)
  • sea salt (as needed)
  • 1 part fennel pollen (as needed)
  • 1 part kosher salt
  • 1 part cracked black pepper
  • 1 part ground fennel
  • 10 grams salt
  • 10 grams sugar
  • 100 grams water
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    Directions

    1. 1. The first step in this meat-centric dish is to create the 42 oz. Tomahawk Pork Chop – start with either the middle from a whole pig or custom cut middle section that is skinned with no breaks. Use the rib section only.
    2. 2. Fabricate the pork middle into four each two-rib, belly-on ribeye or center cut chops.
    3. 3. Once the chops are fabricated, make the brine.
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