Sticky Maple-Mustard Tomapork Chops
Sticky Maple-Mustard Tomapork Chops
Tomapork chops are essentially the pork equivalent of a tomahawk steak - a thick-cut rib chop with the long bone still attached. The meat is juicy and tender, while the fat cap delivers incredible flavour if rendered properly over the grill.
Ingredients
Pork
- 2 (about 700-900g each) Tomapork chops
Dry Seasoning
- 1 tbsp sea salt
- 1 tsp cracked black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp ground fennel (great with pork)
- 2 tbsp wholegrain mustard
- 1 tbsp apple cider vinegar
- 1 tsp soy sauce
- 1 tsp Dijon mustard
- Fresh thyme or parsley
- Grilled lemon halves
Sticky Glaze
- 3 tbsp maple syrup
To Finish
- Knob of butter
Directions
1.
Prepare the Pork:
2.
Preheat the Gas Grill:
Pat the Tomaporks dry.
Score the fat cap lightly to help it render.
Rub with the seasoning mix on all sides. Leave at room temperature for 20-30 minutes.
Set up two heat zones: One medium indirect zone and one high direct zone.. This allows you to render fat slowly without burning the meat.
3.
Render the Fat First:
Place the Tomaporks fat side down on the grill grates.
Hold them upright using tongs or lean them against the grill bars.
Cook for 4-6 minutes, letting the fat slowly melt and crisp. You'll see the fat begin to bubble and caramelise. This step is crucial - rendering the fat builds flavour while preventing chewy fat later.
4.
Cook Indirectly
Move the chops to the indirect heat side of the grill.
Close the lid and cook for 15-20 minutes. This gentle heat keeps the meat juicy and tender while bringing the internal temperature up slowly.
Aim for 50-52°C internal before the final sear.
5.
Sear and Glaze
Move the Tomaporks back over direct heat.
Sear each side for 2-3 minutes to build a crust.
Brush the maple mustard glaze over the meat as it grills. The sugars will bubble and maramelise into a glossy sticky coating.
6.
Finish with Butter
Remove from the grill.
Add a knob of butter and fresh herbs on top.
Rest 5-8 minutes.
7.
Slice the pork away from the bone and cut into thick slices.
Serve with grilled lemon and drizzle any extra glaze over the top.
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