These cowboy pork chops have become my secret weapon when I want to make dinner look impressive without much effort. The thick cut and long frenched bone give them that steakhouse appearance that always gets people excited, but they’re surprisingly simple to prepare.
I season them well and let the grill do the work. They turn out incredibly tender and juicy every time, whether I’m cooking for a casual weeknight dinner or trying to impress guests at a backyard cookout.
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Table of contents
Cowboy Pork Chops
You might see these called tomahawk pork chops at the butcher, but I think cowboy chops sounds much better. They’re essentially the pork version of a cowboy ribeye steak – thick, bone-in chops with that long rib bone cleaned and frenched for presentation.
That exposed bone isn’t just for show; it helps the meat cook more evenly and contributes to the overall flavor. When you set these on a plate, they immediately make any meal feel more special.
What You’ll Need to Cook Cowboy Pork Chops
- Pork Rib Chops (minimum 1 Inch Thick and 8 Ounces Each)
- Bbq Rub
- Olive Oil
How to Cook Cowboy Pork Chops
Step 1: Prepare the Pork Chops
Prepare and marinate the pork chops. Pat pork chops dry with a paper towel to remove any excess moisture. Then lightly brush them with olive oil and season with BBQ rub. Set aside for 20 – 30 minutes.
Step 2: Grill
Preheat your grill to approximately 400°F. Grill the pork chops. Add seasoned pork chops to the hot grill over direct heat. Let the pork chops sear on each side for approximately 5 minutes to get a light char and crust.
When you flip or rotate the pork chops, you rotate the meat 180 degrees before placing it back down. The 180-degree rotation creates those perfect grill marks we all love. Grill the pork chop until the internal temperature is 145°F.
Step 3: Tent & Serve
Remove the item from the grill and place a piece of foil on top. Let the pork chops rest for 10 minutes
before slicing and serving. Serve with arugula salad and fresh parsley.
Want to Use a Marinade?
You can use fresh garlic cloves and onions to create a marinade that soaks the meat. This will help tenderize the pork chops and enrich the flavors.
What Pork Chops Should You Use?
Tomahawk pork chops are the best cut of pork for this recipe. They are an extended, bone-in cut of meat that truly embraces the cowboy tradition. They are called tomahawk or cowboy chops before they have the longer end of the rib bone frenched. However, if you prefer boneless pork chops, you can use those, as well.
If you can’t find tomahawk pork chops, then you can use any type of pork chop your store has. If the chops are about an inch thick, that will be ideal.
Internal Temperature For Cowboy Pork Chops
Pork should reach an internal temperature of 145°F. Use a meat thermometer to measure the temperature at the thickest part of the meat. Do not touch the bone as this can result in an inaccurate reading.
How To Store Leftovers
You can freeze or refrigerate these pork chops in an airtight container. The pork chop will last for up to a 3 days in the fridge. You can freeze them for a month.
When reheating smoked pork chops, using the oven method is the best way to ensure juicy chops. Preheat the oven to 350°F. Use an ovenproof dish, add some broth, apple juice, stock, or water to the dish, around one tablespoon of liquid for every chop.
Cover and heat for 15-30 minutes in the oven. You want the internal temp to reach 165°F. This is best checked with a meat thermometer.
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What To Serve With Cowboy Pork Chops
Cowboy pork chops will pair well with the following side dishes:
Cowboy Pork Chops
Equipment
- Smoker
Ingredients
- 4 whole Pork Rib Chops minimum 1 Inch Thick and 8 Ounces Each
- 3 tbsp Bbq Rub
- 2 tbsp Olive Oil
Instructions
- Prepare and marinate the pork chops. Pat pork chops dry with a paper towel to remove any excess moisture. Then brush them with olive oil lightly. Season with BBQ rub. Set aside for 20 – 30 minutes.
- Heat up your grill to about 400F.
- Grill the pork chops. Add seasoned pork chops to the hot grill over direct heat. Let the pork chops sear on each side for approximately 5 minutes to get a light char and crust.
- When you flip or rotate the pork chops you rotate the meat 180 degrees before placing back down. The 180 degree rotation creates those perfect grill marks we all love. Grill the pork chop until the internal temperature is 145F.
- Remove from the grill and add a piece of foil on top. Let the pork chops rest for 10 minutes
- before slicing and serving. Serve with your favorite sides
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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