Pork Tomahawk Chop 300g e

Pork Tomahawk chop / หมูสับโทมาฮอว์ก 300 กรัม (แช่แข็ง) 

Our pork tomahawk chop is a striking, bone-in pork chop, expertly cut with an extra-long rib bone that gives it the unmistakable appearance of a tomahawk axe. This show-stopping cut is perfect for anyone who loves tender, juicy, and succulent meat that delivers on both flavor and visual impact. The long bone handle not only makes it ideal for an impressive presentation but also adds a touch of drama to any table.

Whether grilled over high heat for a smokey, caramelized crust, roasted slowly to lock in its natural juices, or pan-seared for a golden, flavorful exterior, the pork tomahawk remains irresistibly tender and full of rich, meaty flavor. Its generous marbling ensures each bite is juicy and satisfying, while its impressive size makes it a centerpiece for family feasts, special occasions, or indulgent weekend dinners. With its combination of visual flair, succulent texture, and bold flavor, the pork tomahawk is more than just a meal—it’s a culinary experience that delights the senses from the first glance to the very last bite.

Storage:: Keep frozen at -18°C or below
Defrost (in a refrigerator) overnight Once opened, consume within 24 hours and 'use by’ date shown on pack Do not refreeze.     

Cooking instructions Frying the Pork tomahawk chops
Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, and any other desired seasonings, like Italian seasoning. 
Heat the Pan: In your skillet, heat the oil and a bit of butter over medium to medium-high heat until the butter is melted and the oil is shimmering hot. 
Fry the Pork Chops: place pork chops into the hot skillet, making sure to give them enough space so they don't steam. 
Cook to Doneness: ry the chops for about 4 to 5 minutes per side, depending on their thickness, until they are golden brown. 
Check for Doneness: The pork chops are done when they reach an internal temperature of 145°F (63°C). 
Drain and Rest: Remove the pork chops from the skillet and place them on a wire rack or paper towels to drain excess oil. Let them rest for a few minutes before serving. 

Allergens While rare, some people can experience pork allergy 
 

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