Tex-Mex Grilled Tomahawk Pork Chops Recipe (Chili-Lime Marinade)

When you want to wow your guests, these Tex-Mex inspired grilled Tomahawk pork chops are up to the task. A Wellborn 2R Tomahawk Pork Chop, with its long rib bone and impressive 22–28 oz size, makes for a dramatic presentation. We marinate the chop in a bold chili-lime marinade to infuse zesty Southwestern flavors, then grill it to juicy perfection. The result is a tender pork chop with a spicy crust and a hint of charred lime – a true Texas-meets-Tex-Mex flavor bomb. This preparation celebrates the natural marbling and tenderness of Duroc pork while adding a fun twist. Serve with a fresh avocado salsa or charred corn for a complete Tex-Mex experience.

Ingredients: (Recipe for 2 large tomahawk chops – scale as needed)

• Wellborn 2R Duroc Tomahawk Pork Chops – 2 chops (about 1.5 lbs each, 1.5-2 inches thick)
• Olive oil – 1/4 cup
• Lime juice – 1/4 cup (from about 2 fresh limes)
• Lime zest – from 1 lime (for extra citrus punch)
• Garlic – 4 cloves, minced
• Chili powder – 2 teaspoons (use a mild, earthy chili powder blend)
• Ground cumin – 1 teaspoon
• Paprika – 1 teaspoon (smoked paprika if available for smokiness)
• Dried oregano – 1 teaspoon (Mexican oregano if possible)
• Kosher salt – 1.5 teaspoons (divided)
• Black pepper – 1 teaspoon
• Fresh cilantro – 2 tablespoons, chopped (reserve some for serving)
• Optional spice – 1/2 teaspoon cayenne pepper or a few dashes of hot sauce (if you like it spicy)
• For Serving: Slices of lime, additional cilantro, and an avocado or corn salsa (optional, see tip)

Instructions:

1. Marinate the Chops: In a bowl, whisk together the olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, paprika, oregano, 1 teaspoon of the salt, black pepper, and cayenne (if using). This creates a flavorful Tex-Mex marinade packed with garlic and citrus. Place the giant tomahawk chops in a large zip-top bag or a glass dish and pour the marinade over them. Turn the chops to coat thoroughly. Add the chopped cilantro to the marinade as well. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, up to 6 hours. (Because these chops are thick, a longer marinade is fine, but even 1-2 hours will impart good flavor.) Turn the chops once or twice during marination for even seasoning.

2. Prep for Grilling: About 30 minutes before grilling, remove the marinated chops from the fridge and let them sit at room temperature. This removes the chill for more even cooking. Shake off excess marinade from the meat (you can let some herbs and spices stick, but too much wet marinade can cause flare-ups). Discard the used marinade. Pat the chops dry with paper towels slightly, and sprinkle the chops with the remaining 1/2 teaspoon salt on both sides (this ensures a good seasoning on the meat itself).

3. Heat the Grill: Preheat your grill to medium-high heat (~400°F). For charcoal, heat a bed of coals and set up a two-zone fire (hot side and cooler side). For gas, you can simply adjust burners. Given the thickness of these tomahawk chops, you’ll use a combination of direct and indirect grilling. Oil the grill grates lightly to prevent sticking.

4. Sear Over Direct Heat: Place the chops over direct high heat on the grill. You should hear an immediate sizzle. Sear for about 3-4 minutes per side with the lid open, just until you get nice grill marks and some char. Because of the marinade (which contains some lime and possibly a bit of sugar from the chili powder blend), watch for flare-ups – if the flames rise, move the chop to a cooler spot briefly. The goal here is a golden-brown sear, not to cook them through just yet. Also hold the chops with tongs to sear the fatty edge and the bone side for a minute or two if those parts haven’t browned (the bone might char a bit – that’s okay).

5. Finish Over Indirect Heat: After searing both sides, move the chops to the cooler side of the grill (indirect heat) and close the lid. Cook indirectly for another 10-15 minutes, flipping once halfway, until the internal temperature reaches 145°F in the center. Because these chops are very thick, this indirect cooking ensures the inside cooks without burning the outside. Use a meat thermometer inserted away from the bone for an accurate read. At 145°F, the pork will be juicy and slightly pink in the middle (which is the USDA safe temperature for pork chops. If you prefer it more done, you can go to 150-155°F, but avoid overcooking these premium chops – Duroc pork is at its best when juicy.

6. Rest the Chops: Remove the tomahawk chops from the grill and place on a platter or cutting board. Tent loosely with foil and let them rest 5-10 minutes. Resting is crucial for thick chops; it allows juices to redistribute (and the internal temp will rise a few degrees during this time). Meanwhile, you can grill some lime halves on the grill for 1 minute for a nice char, to squeeze over the chops at serving.

7. Serve Tex-Mex Style: To serve, you can either present the chops whole (impressive with the long bone!) or carve the meat off the bone and slice it before plating. Squeeze grilled lime over each chop for an extra burst of citrus. Garnish with fresh cilantro. These chops are fantastic with a side of cool avocado salsa or a charred corn and black bean salad to complement the smoky, tangy flavors. Enjoy the marriage of Texas grilling and Tex-Mex zest in each bite!

Tips: Because of their size, Tomahawk chops are perfect for sharing – you can slice the meat and serve family-style. If you don’t have a grill, you can achieve a similar result by searing the marinated chops in a hot cast-iron skillet (with a bit of oil) for about 3-4 minutes per side, then transferring the skillet to a 375°F oven for 10-15 minutes until 145°F internally. Always let them rest before cutting. Serving suggestion: Dice up an avocado, tomato, red onion, cilantro, and toss with lime juice, salt, and a touch of jalapeño for a quick avocado salsa to spoon over the chops – the cool creaminess is perfect with the chili-lime heat. Remember, these Tomahawk pork chops are huge and have amazing marbling, so they are forgiving with cook time – just don’t overshoot the temp, and you’ll have a tender, show-stopping main course.