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Garlic Mushroom Tomahawk Chops Recipe

Garlic Mushroom Pork Chops, marla starr

Recipe and Photos courtesy of Marla Starr, author of Pigskin Paleo.

All-natural pasture-raised meats do not require complicated recipes to be delicious & nutritious. 

We’re grateful to Marla Starr for sharing this amazing Garlic Mushroom Pork Chops recipe. Whether you’re preparing this on the grill or in a cast iron skillet, follow along for a mouthwatering culinary experience.

“The first time I made Tomahawk chops I cooked them on a rimmed baking dish along with some whole carrots. This time around I used a cast iron skillet and served the chops with some mashed plantains.

Change up the seasonings on the pork chops to liven things up. And if you don’t have portobello mushrooms, you can use any combination of mushrooms that you have on hand, or that look good. White button mushrooms work well too or you can easily rehydrate some dried mushrooms and use those.

The Garlic Mushroom topping can easily stand on its own. If you find you have leftovers, it goes great with steak or even scrambled eggs.” ~ Marla Starr

Servings: 2
US Wellness Shopping List: Pork Chops


  • 2 tomahawk pork chops
  • coarse ground sea salt, to taste
  • coarse ground black pepper, to taste
  • 6 cloves garlic, minced
  • 0.06lbs Chanterelle mushrooms, chopped OR 6-8 baby portobello mushrooms, minced
  • 3 tablespoons sherry vinegar

Recipe and Photos courtesy of Marla Starr, author of Pigskin Paleo


  1. Preheat the oven to as high as it goes (around 450-500°F).
  2. Season one side of the pork chops with sea salt and black pepper.
  3. Heat a 12-inch cast iron skillet over medium-high heat. Once hot, place the chops seasoned side down in the pan and season the side facing up with sea salt and black pepper. Brown both sides of the chops for 4-5 minutes on each side.
  4. Transfer the skillet to the oven and bake or 30-35 minutes or until internal temperature reads 160°F with a meat thermometer.
  5. In a new, small skillet over medium heat, add the garlic. After 1-2 minutes add the mushrooms and season with sea salt and black pepper. Stir to combine.
  6. After 5 minutes add sherry vinegar and constantly mix. Remove the skillet from the heat and let pork chops rest 5-10 minutes once removed from the oven.
  7. Prepare one chop per plate and garnish with the garlic-mushroom mixture on top. Serve alongside mashed plantains, roasted carrots or your favorite vegetable and/or salad.
  8. Enjoy! 🙂

Meet Marla Starr!

Meet Marla Starr! Marla is the passionate mastermind behind the popular food blog Paleo Porn. After discovering Paleo in 2009, she refined her self taught culinary skills and lost over 60 lbs in the pursuit of improved health. Visit Marla’s blog to learn more about her Paleo journey and discover even more delicious recipes.