Grilled Pork Tomahawk Chop: Preheat grill to high. Rub a little canola oil all over the Tomahawk chops and add seasoning to your liking. Place on grill grates over direct heat until seared. Turn and sear the other side. Move the chops off of the direct heat. (You can turn off one side of the grill and place chops on that side.) Continue turning chops every 3 or 4 minutes until the internal temperature reaches 145°F. Cooking time will depend on how thick the Tomahawk Chops are. Allow chops to rest 10-12 minutes before serving.
Oven Cooked Pork Tomahawk Chop: Season Tomahawk chops with salt and pepper to taste and place in preheated 375-degree oven until instant-read thermometer inserted into center of thickest part of the chop reaches temperature of 145 degrees F. Allow chops to rest 10-12 minutes before serving.
Remove packaging and heat in 325ºF preheated oven until internal temperature of 155ºF.
PAN FRY: Place in unheated skillet and cook over medium heat to desired crispness. Drain on paper towel. MICROWAVE: Place pieces between paper towels on a microwaveable dish. Microwave on high power. 2 slices - 1-1/2 minutes, 4 slices - 2-1/2 - 3 minutes to desired crispness.