Richard Holden’s Honey Mustard Pork Tomahawks with Apple Slaw

Richard Holden’s Honey Mustard Pork Tomahawks with Apple Slaw

This summer we’ve teamed up with trained chef and BBQ master Richard Holden to produce a series of restaurant-worthy recipes to help curb our appetites while staying at home. From British classics to Mediterranean favourites, Richard’s Lockdown Menu brings the flavours and quality of the foods we’re all missing to our own kitchens.

Beautifully tender and packed with flavour, these pork tomahawks marinated in honey mustard are a fantastic treat for satiating your restaurant cravings from home. Paired with some refreshing apple slaw, these perfectly cooked chops are seared for 2 minutes on each side before being brought up to 74°C in the oven.

Ingredients

For the pork
2 large pork tomahawks
4 tbsp Dijon mustard
4 tbsp runny honey
1 tbsp cold-pressed rapeseed oil

For the apple slaw (make ahead)
100g white cabbage, shredded
100g red cabbage, shredded
2 medium carrots, washed and grated
1 apple, cored and sliced
¼ bulb of fennel, thinly sliced (optional)
6 tbsp mayonnaise
juice of half a lemon
sea salt flakes and freshly cracked black pepper

Method
1. Combine the Dijon mustard with the honey and oil in a small bowl before pouring over the tomahawk chops. Coat them evenly with the marinade, cover and refrigerate for 2 hours or overnight if possible.
2. Combine the ingredients for the apple slaw in a large bowl and toss in the dressing ingredients until thoroughly mixed. Cover and pop in the fridge until near the time of serving.
3. Remove the pork from the fridge and allow it to sit at room temperature for 30 minutes. This will take the chill off the meat and allow them to cook more evenly.
4. Preheat a dry frying pan on a medium high heat for 5 minutes and preheat the oven to 150°C. Add a drizzle of cold-pressed rapeseed oil and the chops to the pan. Sear for 2 minutes before turning over for a further 2 minutes.


5. Transfer the chops to a parchment-lined baking tray and check their core temperature using your Thermapen for a status update.
6. Place in the oven for 15-20 minutes before checking the core temperature.
7. Once the pork reaches a core temperature of 74°C remove from the oven and wrap in foil to rest for 10-15 minutes.
8. Slice along the bone to remove the eye of the tomahawk steak then slice across and serve with the apple slaw.

 

Read more from Richard’s Lockdown Menu:

Lemon Meringue Cupcakes

Beef Wellington

Quintessential British Scones

 



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