Tomahawk-Style Pork Rib Chop with Peach-Tomato Pan Sauce

Recipe by @mitchell

A shatter-crisp, lightly seasoned pork rib chop with a long “tomahawk” bone is fried golden and served with a sweet-tart peach–tomato pan sauce finished bright with lemon.

Tomahawk-style pork rib chops are pounded for even thickness, then breaded and fried until shatter-crisp and deeply golden. They’re finished with a sweet-tart peach–tomato pan sauce brightened with lemon and capers, making an easy “restaurant” plate that’s perfect for a special dinner without complicated prep.

IngredientsMetricUS

For the Pork Chops

• 2 bone-in pork rib chops (about 1.25 lb / 570g total), pounded thin (about 1/2 in / 1.25 cm)
• 6 g kosher salt
• 1 g black pepper
• 1 g garlic powder
• 1 g smoked paprika (optional)
• 60 g all-purpose flour
• 2 large eggs (100g), beaten
• 90 g panko breadcrumbs
• 45 g fine breadcrumbs
• 1 g kosher salt (for crumbs)
• 1/2 g black pepper (for crumbs)
• 120 ml neutral oil, for frying (plus more as needed)

For the Peach-Tomato Pan Sauce

• 30 ml neutral oil
• 1 small shallot (about 2 oz / 55g), finely diced
• 2 cloves garlic (6g), minced
• 240 g peaches, diced (fresh or thawed frozen)
• 240 g cherry tomatoes, halved
• 30 ml peach preserves or honey
• 15 ml lemon juice
• 15 ml capers, drained (optional)
• 1 g kosher salt, to taste
• 1/2 g black pepper
• 30 ml water or chicken stock, as needed
• 10 g chopped fresh parsley, for finishing

Instructions

1. Pat the pork chops dry, then pound them to an even thickness of about 1/2 in (1.25 cm). Season both sides with salt, pepper, garlic powder, and smoked paprika (if using).
2. Set up a breading station: place flour in one shallow bowl, beaten eggs in a second, and panko + fine breadcrumbs mixed with salt and pepper in a third.
3. Bread the chops: dredge each chop in flour (shake off excess), dip into egg, then press into the breadcrumb mixture until evenly coated. Place on a wire rack or plate and let sit 5 minutes to help the coating adhere.
4. Make the sauce base: heat 2 tbsp oil in a skillet over medium heat. Add shallot and cook 2–3 minutes until softened. Add garlic and cook 30 seconds.
5. Add peaches and cook 3–4 minutes until they start to break down. Stir in cherry tomatoes, peach preserves (or honey), lemon juice, and capers (if using). Simmer 4–6 minutes until glossy and slightly thickened; add a splash of water/stock if it gets too tight. Turn off heat and stir in parsley.
6. Fry the pork: heat neutral oil in a large skillet or Dutch oven to 350°F (175°C). Fry chops 3–5 minutes per side (depending on thickness) until deeply golden and the coating is shatter-crisp and cooked through (pork should reach 145°F / 63°C in the thickest part).
7. Transfer chops to a wire rack to drain briefly (about 1 minute). Spoon warm peach-tomato sauce onto plates and serve the pork immediately, with extra sauce on the side.

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