Ingredients
- 2 Villari Prime Tomahawk Chop
- One tbsp unsalted butter
- One tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1/2 shallot, minced
- 1/2 tsp fresh rosemary, chopped
- 1 tsp fresh thyme leaves
- 2 tsp dijon mustard
- 2/3 cup apple juice
- 1 teaspoon kosher salt
- Freshly ground black pepper
Directions
- Preheat your grill to medium heat, around 350°F. Make sure the grill grates are clean and lightly oiled to prevent sticking.
- Season the pork chops liberally with salt and freshly ground black pepper. Place them on the grill over direct heat. Sear for around 5-7 minutes per side, checking frequently with a thermometer to test for doneness.
- Once the tomahawk pork chops are at 140 to 145 degrees fahrenheit (medium rare), transfer them to a plate or cutting board to rest.
- For The Glaze
- Heat a small saucepan over medium heat. Melt a tablespoon of unsalted butter and add in the tablespoon of extra virgin olive oil.
- Add in the minced shallot and cook for 1-2 minutes, until softened.
- Add in the garlic and cook for a further 30 seconds.
- Stir in the minced herbs and dijon mustard, then pour in the apple juice.
- Bring the mixture to a boil then reduce heat to medium. Simmer until it is thickened and syrupy (about 5-10 minutes).
- Pour over chops once complete, and enjoy!
