Rx Recipes: Marinated Grilled Tomahawk Pork Chops & Vegetables
A flavorful grilled recipe for your next tailgate or gathering
Recipe by Nathan Simms | Published October 17, 2023
Our Rx Recipes series explores recipes provided by faculty, staff, students, and alumni of the UNC Eshelman School of Pharmacy. We’re in the thick of football season, which means tailgating! And what goes oh-so-perfectly with tailgating? Grilling! From Nathan Simms, Director of Compliance at the School, comes a delicious recipe for the grill.
2 tomahawk pork chops
2 each of red, yellow, and orange bell peppers
2 medium sweet onions
1 head of garlic
1 package of fresh Brussels sprouts
3 medium zucchinis
3 medium yellow squash
1 large poblano pepper
2 jalapeño peppers
1/2 bag of shishito peppers
About 3/4 cup extra virgin olive oil
3/4 cup wild raspberry vinaigrette
Serrano honey vinaigrette
Buffalo Trace whiskey seasoning
Course ground pepper
- Clean and pat dry the pork chops.
- Rub all sides of pork chops with olive oil and then add Serrano honey vinaigrette.
- Add garlic powder, onion powder, and Buffalo Trace to every surface of the pork chops.
- Set aside in a dish in the refrigerator for at least 90 minutes – even longer is better for more flavor.
- While the pork chops are marinating, wash and slice all of the peppers, onions, Brussels sprouts, squash, and zucchini, and combine in a large bowl.
- Peel garlic and add all cloves to the vegetable mixture.
- Add 1/2 cup of extra virgin olive oil to the mixture and mix thoroughly so that all are coated.
- Add 3/4 cup of wild raspberry vinaigrette to the vegetables and mix thoroughly until coated.
- Season to taste with salt and coarse ground pepper. Let mixture marinate at least 30 minutes.
- Cover grill grates with aluminum foil or other grill covering to prevent liquids from running excessively.
- Heat grill on high heat until temperature reaches 375 degrees Fahrenheit. Lower heat to about 325 degrees Fahrenheit.
- Add vegetable mix to grill. Flip vegetables continuously until there is a slight char on the majority of the vegetables.
- Remove from grill, place in oven-safe dish, cover and set aside.
Cooking: Pork Chops
- Remove pork chops from refrigerator 30 minutes before cooking to allow them to get to room temperature.
- Salt and pepper each surface to taste.
- Set grill temperature to 350 degrees Fahrenheit and place chops on grill with a temperature probe in the thickest part of the meat.
- Brush chops frequently with excess marinade. Flip at least once during grilling time.
- Once the internal temperature reaches between 155-160 degrees Fahrenheit, remove chops from grill
- Increase grill temperature to 400 degrees Fahrenheit. Return chops to grill and cook for one minute on each side.
- Remove chops from grill and let rest for 15 minutes.
- Plate and serve with vegetables.
This recipe comes to us from Nathan Simms, Director of Compliance for the School. It is a self-creation of Nathan’s based on his love of grilling and “creating flavorful meals that have subtle nuances.”
Nathan is a native North Carolinian, born in Chapel Hill and raised in Winston-Salem. He went to Georgetown University for undergrad and then to the University of Chicago for his law degree. He stayed in the city for another ten years, practicing law for a private practice there, before making his way back to North Carolina as in-house council for GlaxoSmithKline in Research Triangle Park. He joined the Eshelman School of Pharmacy in 2020.
Outside of work, Nathan is passionate about coaching and mentoring young men in football, academics, and life. This year is his tenth year as a high school football coach in Chapel Hill. “I have a passion for sports, particularly football which I played in college,” he explains.
Nathan also enjoys travel, photography, and golf. He is a self-described “foodie” and loves to try new restaurants in the area as well as create his own recipes.
Thank you, Nathan, for sharing your love of cooking with the Carolina Pharmacy community!