Tomahawk Pork Chops with Rustic Baked Gala Apples
Some cooks chase complexity, but sometimes the best meals are the ones you can make with a good fire and a little patience. These tomahawk pork chops are a perfect example — thick, bone-in cuts cooked over glowing charcoal and hickory wood until the edges crisp and the meat stays tender and juicy. The kind of meal that feels primal and comforting at the same time.
While the pork cooks, a pan of rustic baked Gala apples finishes in the oven. Butter, brown sugar, honey, and cinnamon come together to create a simple side that feels homemade in all the best ways — soft apples with caramelized edges and a buttery glaze that pairs perfectly with smoky pork. It’s a meal built around timing, balance, and the magic that happens when fire meets simplicity.
Over the Fire Tomahawk Pork Chops with Rustic Baked Gala Apples
2
10 minutes
30 minutes
765
American
Main Dish
This recipe is all about timing and fire. Start by seasoning the pork and letting it rest while the grill comes to life. As the hickory smoke builds, toss Gala apples in butter, sugar, cinnamon, and honey, and bake them until golden and tender. By the time the apples are ready, your pork chops will be grilled to perfection.
The tomahawk chops cook beautifully over medium-high charcoal heat — flipped every few minutes to build a deep crust while keeping the inside juicy. The long bone acts as both a handle and a flavor conductor. Serve the pork over a bed of baked apples for a rustic, no-fuss meal that’s equal parts comfort and craft.
Ingredients
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- 2 tomahawk pork chops (about 1 ½ inches thick)
- 2 teaspoons Revolution Barbecue SPG$ Salt, Pepper, Garlic, and More
- Charcoal briquettes (for grilling)
- Hickory wood chunks (for smoke)
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- 6 medium Gala apples, peeled and cut into ½-inch chunks
- ½ cup butter, melted
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons dark honey
Directions
- Season the pork. Pat chops dry and season both sides with Revolution Barbecue SPG$.
- Start the fire. Light charcoal and add hickory chunks. Set vents for medium-high heat.
- Prep the apples (10 minutes). While the fire catches, peel and cut Gala apples into ½-inch chunks. In a 9×13-inch baking dish, mix melted butter, brown sugar, cinnamon, and honey. Add apples and toss to coat.
- Bake the apples (30 minutes). Put the dish into a 350°F oven for 30 minutes, stirring once halfway.
Grill the pork (20 minutes). Immediately after placing the apples in the oven, set the pork chops directly over the coals. Sear side A for 4 minutes, then tip the chops upright to cook along the inside curve of the bone for 2 minutes. Flip to side B for another 4 minutes, then stand them again to cook the outer curve of the bone for 2 minutes. Repeat this sequence once more, flipping often to build an even crust. Total grilling time is about 20 minutes.
- Rest the pork (10 minutes). Remove chops and rest 10 minutes, loosely covered.
- Finish the apples. Pull apples from the oven and give a quick toss in their buttery caramel.
- Plate and serve. Spoon warm apples on the plate and set the tomahawk chop on top. Serve immediately.
