Garlic Mushroom Tomahawk Chops and Baked Whole Carrots

Garlic Mushroom Tomahawk Chops and Baked Whole Carrots3

Have you ever tried a Tomahawk cut pork chop? As I was browsing the meat department I was completely drawn to these chops and had to pick up a couple for dinner. Garlic Mushroom Tomahawk Chops and Baked Whole Carrots were the result of those chops coming home with me. :)

I had a dentist appointment yesterday and it always throws me off when the dental hygienist picks up the conversation exactly where we left off 6 months prior. A similar thing happens when you talk to an old friend who you haven’t seen in a while. Does this happen to you too? I really think she has to take notes on what we discussed when I leave in order to remember everything we talked about. Nevertheless, I love it.

Six months ago I had my last checkup and cleaning and I was talking (not while she was cleaning, of course) about the upcoming release of Pigskin Paleo. She had never heard of Paleo before, so I started with my super quick explanation (plants, animals, nuts & seeds) and then got into the recipes and details about the book.

As soon as I walked in, Julie was quick to tell me that after I had introduced her to Paleo she started seeing it everywhere. I couldn’t help but laugh. Isn’t that always the case? As soon as you learn something new, you tend to start seeing it everywhere you look, as if your eyes were opened for the first time. Paleo has been picking up steam in the general public in the last six months for sure, but it was fun to have been the one to tell her all about it. :)

Another interesting conversation we always have is how she can’t believe that I don’t take any medication. Every person she sees tends to take something, but when I come in…nothing. My response? Nutrition. It all comes back to food.

Garlic Mushroom Tomahawk Chops and Baked Whole Carrots

And the last time I had been in for a checkup she was really surprised at how white and healthy my teeth were. I came in after I had been on a three month hiatus from eating sweets and I truly believe this played a huge role in the health and upkeep of my already-pretty-healthy teeth. Currently I’m already a week and a half into another no-sugar binge. For me, that means no sugar, no fruit, no 73% dark chocolate, no honey, no anything remotely sweet. You may think that’s a bit restrictive, but really after the first 3-5 days it just feels good NOT to have it. I splurged enough while we were in Austin that when we got home I needed to jump back in with both feet to get back to feeling normal. Plus I become much more productive without it.

Have you given it a try? Start with a week and see if it makes a difference. If you can make it that long, see how long you can take the challenge and let me know how you feel. I’d be curious to know if others feel the same way as I do, and if I’m not the only who has such intense reactions to anything remotely sweet.

Anyway, this time around I told Julie and the doctor about my new pageant adventure and they made sure to get my teeth all polished and clean in preparation. They said they couldn’t wait to hear the stories from the competition, wished me luck and sent me on my way.

Garlic Mushroom Tomahawk Chops and Baked Whole Carrots

Back to the food! This Tomahawk chops recipe is quite delicious. I wish I had picked up more than two, although one huge slab of meat was enough for me, the carrot greens were equally delicious along with the whole seasoned carrots that were attached to them. This garlic mushroom topping can stand all on it’s own and it would go great with steak and I’m thinking even scrambled eggs.

Have you taken a look yet at the Paleo products and services I made available for those who Sponsor me in the Mrs. America pageant? Go check it out. :)

Garlic Mushroom Tomahawk Chops and Baked Whole Carrots

Yield: 2 Servings


  • 2 tomahawk pork chops
  • fine salt, to taste
  • coarse ground black pepper, to taste
  • 1 bunch carrots
  • ground corriander, to taste cinnamon, to taste
  • olive oil
  • 6 cloves garlic, minced
  • 6-8 baby portobello mushrooms, minced
  • coarse ground sea salt, to taste
  • coarse ground black pepper, to taste
  • 1 tablespoon sherry vinegar


  1. Preheat oven to 500°.
  2. Season the pork chops with salt and pepper. Add chops to a large pan over medium heat and brown on both sides.
  3. Rinse and dry carrots. Lay them on a large rimmed baking sheet and rub them with olive oil. Season with corriander and cinnamon.
  4. Transfer browned pork chops to same rimmed baking sheet.
  5. Bake pork chops and carrots in the oven for 20-25 minutes.
  6. Brown garlic in the same pan the pork chops were just in.
  7. After 1-2 minutes add mushrooms, sea salt and pepper. Stir to combine.
  8. After 5 minutes add sherry vinegar and constantly mix, reduce to half the liquid and remove from heat.
  9. Plate a chop per plate, split the carrots and top the chops with the garlic-mushroom topping.
  10. Enjoy! :)