American Kurobuta
Tomahawk Pork Chop
$23.00
Rosemary Pork Tomahawk with Chimichurri, Roasted Baby Potatoes and Asparagus
BY: Chad Montano
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30 minutes
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2 SERVINGS
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smoker
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beginner
Ingredients
Roasted Baby Potatoes and Asparagus
- 1 pound baby potatoes
- 1/2 cup cherry tomatoes halved
- 1 bunch asparagus
Chimichurri
- 1/2 cup cilantro
- 1/2 cup flat Italian parsley
- 1 garlic clove
- 1/4 cup red onion chopped
- 1/2 cup olive oil
- 1 teaspoon chili pepper flakes
Pork Tomahawk
- 2 Kurobuta Pork Tomahawks Buy Now
- rosemary
- garlic clove
- salt and pepper
Directions
1
Heat a large skillet on medium heat and add a little olive oil.
5 minutes
2
Add potatoes and cover with lid. Mix them every minute to cook evenly.
10 minutes
3
Once they are halfway cooked, add asparagus and tomatoes.
2 minutes
4
Continue cooking until potatoes are fork tender.
5 minutes
1
Using a food processor, add all ingredients for the chimichurri. Pulse on low and blend a few seconds. If you want the texture to be chunky set to the side.
5 minutes
1
Season pork with salt and pepper.
1 minute
2
Heat skillet on high heat and add a little oil.
1 minute
3
Place pork in a pan and cook 2-3 minutes on one side then flip.
4 minutes
4
Add butter, garlic clove, and rosemary. Cook for another 2 minutes while basting the pork until golden brown.
4 minutes
5
Remove from pan and allow to rest for a few minutes.
5 minutes
6
Plate your food and enjoy with a friend.
1 minute
