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Tomahawk Pork Chop with Mushroom Bourbon Sauce


  • 2 Pork porterhouse steaks

  • Taste Salt and Pepper

  • 2 TBS Butter

  • 4 oz Ccremini mushrooms, sliced

  • 4 oz Shiitake mushrooms ,sliced

  • 1 Onion, sliced

  • 3/4 cup Chicken broth

  • 1 TBS Stone whole grain mustard

  • 2 TBS Bourbon


Season the Porterhouse steak on both sides with salt and pepper. Let steaks rest at room temperature for 15 minutes.

Preheat grill to medium-high. Grill chops 6-8 minutes per side. This will vary based on the temperature of your grill and the thickness of your chops. Remove from grill once the chops have reached an internal temperature of 145 degrees (medium).

While the chops are cooking, heat a sauté pan over medium-high heat with the butter. When the butter starts bubbling, add in the mushrooms and the onions. Stir and cook until onion are fragrant and softened. Pour in the chicken broth, mustard, whiskey and season with salt and pepper to taste. Remove steaks from grill & let rest for about 5 minutes. Meanwhile on the sauté skillet turn heat to low and let simmer for 2 minutes. Just before serving, pour over the steak.

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