- Prep time
- 15 minutes PT15M
- Cook time
- 15–20 minutes PT20M
- 2 servings
A tomahawk chop is always impressive on the plate, and it's sure to make a statement when paired with fresh grilled asparagus and flavorful sun-dried tomatoes.
- 2 tomahawk pork chops
- 1 bunch asparagus, bottoms trimmed
- 4 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 teaspoon fennel seeds, toasted and crushed
- 2 pieces bacon, cut into lardons
- 1 shallot, minced
- ¼ cup sun-dried tomatoes, julienned
- ¼ cup English peas
- 1 tablespoon butter
- 1 lemon, zested and juiced
- 5 ounces mixed greens
- 2 tablespoons chopped parsley
- 2 tablespoons chopped tarragon
Remove pork chops from refrigerator 30 minutes before cooking. Heat grill to medium-high heat.
Toss asparagus with 1 tablespoon of olive oil and season with salt and pepper. Grill asparagus until lightly charred, about 2 minutes, turning once. Remove and let cool to room temperature—the asparagus should still have a slight firmness to it. Once cool enough to handle, cut asparagus into 1-inch pieces.
Rub the pork chops with 1 tablespoon of olive oil, then season with salt, pepper and fennel seeds. Grill the chops for 6–8 minutes per side for medium, or until the meat reaches an internal temperature of 140°F. Let chops rest 5–10 minutes before serving.
While chops are resting, render bacon in a sauté pan until just starting to crisp. Drain excess fat and add the shallots. Cook until the shallots are translucent, then add the sun-dried tomatoes. Sauté 1 minute, then add the asparagus and English peas. Sauté 1 more minute, or until the asparagus and peas are hot. Add the butter and toss to coat. Season with salt, pepper and lemon zest.
In a work bowl, toss the greens with the chopped herbs, lemon juice and remaining olive oil. Serve the chop on top of the asparagus mixture with the salad on the side.