Time: 2 hours.
Complexity: average
Servings: 4-6

Tomahawk steaks are pork loin cutlets on long, cleaned, hatchet-shaped bones. A great way to impress your guests. Coat them in coarse panko breadcrumbs, fry until crispy, and serve with a tart chow-chow relish made with tomatillos and green tomatoes.

Ingredients:

Tomatillo and Green Tomato Chow Chow

• 2 tbsp. apple cider vinegar
• 1 cup of sugar
• 1 tbsp celery seeds
• 1 tbsp mustard powder
• 1 tbsp mustard seeds
• 1 tbsp coarse salt
• 1 tbsp. ground turmeric
• 4 bay leaves
• 450 g tomatillos (vegetable physalis), peeled, washed and cut into wedges
• 450 g green tomatoes, cut into 1 cm cubes.
• 5 cloves garlic, coarsely chopped
• 2 jalapeños, seeded and finely chopped
• 2 red bell peppers, seeded and cut into 0.5 cm cubes.
• 1 large Vidalia onion, diced into 1/4-inch cubes
• One third of a medium head of cabbage, chopped

Tomahawk Pork Steaks

• 4 natural pork cutlets on long, peeled bones (450 g each)
• 2 tbsp. panko breadcrumbs + 1 cup finely ground breadcrumbs
• 1 cup premium flour
• 1 tbsp. minced garlic
• 1 tbsp onion powder
• 2 large eggs, beaten
• 1/3 cup cream 10%
• 2 cups refined vegetable oil + more as needed

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

apple cider vinegar, sugar, celery seeds, mustard powder, mustard seed, turmeric, bay leaf, ground cherries, green tomatoes, jalapeno pepper, sweet pepper, Vidalia onion, white cabbage, pork loin, panko breadcrumbs

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Preparation:

Step 1

• Chow Chow:

  
  Combine apple cider vinegar, sugar, celery seeds, mustard powder, mustard seeds, salt, turmeric, and bay leaf in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then immediately reduce heat and simmer for 5–10 minutes to release all the flavors. Add the tomatillos, green tomatoes, garlic, jalapeño, red pepper, onion, and cabbage and bring back to a boil. Reduce heat and simmer, stirring occasionally, until the vegetables are completely tender, 20–25 minutes. Transfer the chow mein to a bowl and let cool. Refrigerate, covered. Can be stored for up to 1 month.
Step 2

• Pork steaks:

  
  Place one pork cutlet in the center of a large cutting board. Cover with a piece of heavy-duty plastic wrap. Pound the meat to a thickness of 0.5 cm, starting from the center. Repeat with the remaining cutlets.
Step 3
• Combine all the panko breadcrumbs in a shallow bowl and season with salt and pepper. In another shallow bowl, combine the flour with the minced garlic, onion powder, a pinch of salt, and black pepper. Beat the eggs and cream in a third shallow bowl; season with salt and pepper. Take a pork chop and coat the meat (not the bone) in flour, then dip it in the egg, and finally, coat it in the breadcrumbs until the meat is completely coated. Repeat with the remaining pork chops. Let the pork rest in the breadcrumbs for 5-10 minutes before frying.
Step 4
• Heat vegetable oil in a large cast-iron skillet over medium-high heat. Add the pork chops to the hot oil and fry until golden brown, about 4 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Repeat with the remaining pork chops, adding more oil as needed. Transfer the steaks to a plate and top the center of each with 3/4 cup of chow mein.

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