- 2 Villari Brothers Bone-in Pork Tomahawk Chops
- 1 Tablespoon Sea Salt
- 4 Sprigs Fresh Rosemary
- 4 Slices of Lemon
- 6 Sprigs Fresh Thyme
- 6 Cloves Fresh Garlic Chopped
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- Use a mortar and pestle to crush the lemon slices, the leaves from 2 sprigs of Rosemary and 4 sprigs of Thyme, and 4 cloves of Garlic together until combined into a paste. (Or use food processor.) Stir Sea Salt into the lemon-herb paste.
- Pat the Tomahawk Chops dry with a paper towel, and rub the lemon-herb paste onto the Chops, pressing it hard.
- Place the Chops flat in a pan and cover with plastic wrap. Refrigerate overnight (or for at least 4 hours if you're preparing the same day).
- Take marinated Chops from the refrigerator and remove the lemon-herb paste.
- Heat a large cast-iron skillet over medium-high heat until hot.
- Add the olive oil and marinated Tomahawk Chops and cook until the bottom is nicely browned (about 3 - 4 minutes).
- Turn the Tomahawk Chops over and place in a preheated 375-degree oven until instant-read thermometer inserted into its center reaches temperature of 135 to 140 degrees F. (Should take about 10 minutes.)
- Remove from oven and add the butter to the skillet along with the remaining Rosemary, Thyme and Garlic. Leave the herbs and garlic whole so they will easy to remove from the pan. Baste the Tomahawk Chops with the herb butter until instant-read thermometer inserted into its center reaches 145° F (about 5 minutes more).
- Move Tomahawk Chops to cutting board and let rest for 10 to 12 minutes.
- Cut the Pork off of the bone and slice. Place the Pork back around the bone on the serving platter for presentation, and drizzle a little bit of the herb pan butter on top.