Tomahawk Pork Chops with Smoky Kumquat Sauce from the Beefer

Ingredients

  • 2 (1-inch thick) Tomahawk Berkshire Pork Chops
  • 1 tablespoon olive, avocado, or canola oil
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped white onions
  • 1/2 cup kumquats, cut into halves, seeded, or tangerines
  • 1/4 cup pure maple syrup
  • 2 tablespoons cherry preserves
  • 2 tablespoons fresh orange juice
  • 1 tablespoon lemon juice
  • 1 tablespoon whole grain mustard
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon smoked paprika powder
  • 1/2 teaspoon Cooper Duper Smoked Finishing Salt

Tip 1

Can’t find Tomahawk Berkshire Pork Chops? Select center-cut rib pork chops or  center-cut loin chops  for maximum flavor and tenderness.

Step 1

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Remove pork chops from refrigerator 30 minutes before igniting the Beefer.

Step 2

Heat Beefer on HIGH for 5-minutes:

Tip 2

Grill marks are easy and fun to make on pork chops! Simply insert the grill grates into the Beefer as soon as it is ignited. Caution: the grill grates will be very hot! Wear BBQ gloves and use the Beefer Grill Grate Handle to remove the hot grill grates. Make sure the pork chops have been brushed with cooking oil before placing on hot grill grates:

Step 3

Lower the Beefer infrared grill to MEDIUM. Place onions and butter in Beefer Drip Tray or Beefer Deep Gastro Tray, and place onto the bottom shelf of the Beefer Original. Stir onions and butter, turning tray every 2 minutes, until onions have softened:

Step 4

Once onions soften, add kumquats, maple syrup, cherry preserves, orange juice, lemon juice, whole grain mustard, garlic, red pepper, smoked paprika and 1/2 teaspoon Cooper Duper smoked finishing salt, and place back onto bottom shelf. While pork chops cook, stir sauce, and reposition the sauce tray every 2 minutes, until sauce has thickened:

 

Step 5

Brush both sides of the berkshire chops with olive oil, and sprinkle with salt:

Step 6

Carefully remove both Beefer grill grates, and place 1 pork chop on each of the hot grates to make grill marks:

Step 7

Cook each pork chop on center rack, 5-7 minutes, under medium heat. Rotate position of pork chop from front to back, turning it over every minute. Cook until the center internal temperature is 100°F:

Step 8

Cook each pork chop on the highest rack possible, dependent on chop’s thickness, at 30-45 second intervals, rotating position of pork chop, and turning it over until the center in internal temperature is 140°F. 

Step 9

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Sprinkle with Cooper Duper Smoked Finishing Salt. Let pork chops rest until the temperature rises to 145°F:

Transfer Tomahawk Pork Chops onto pre-heated plates. Top with Smoky Kumquat Sauce and microgreens. Serve immediately (Serves 3-4)

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