Miller and Carter Pork Tomahawk
Miller and Carter Pork Tomahawk
Miller and Carter Pork Tomahawk is an 11oz bone in pork chop, chargrilled and served with apple puree, crushed baby potatoes, green beans and a red wine sauce. The detail that catches most people out is where it lives on the menu. It is not a fixture of the standard evening menu. It sits mainly on the fixed price lunch menu, and it also appears on the Sunday Set Menu, so arriving for dinner and expecting to find it listed alongside the steaks usually ends in disappointment.
Why It Is Not on the Main Evening Menu
The Pork Tomahawk has two homes, and both of them are set menu formats rather than the standard evening lineup.
- Fixed price lunch menu, served Monday to Friday from midday to 5pm and Saturday from midday to 3pm at most branches
- Sunday Set Menu, where it sits alongside the usual Sunday dishes
Availability shifts between branches and across the year, so if you are planning an evening visit specifically for the Pork Tomahawk, call the restaurant first. The Miller and Carter lunch menu and the set fixed price menu on the official Miller and Carter website are the two places to check before you book.
Exactly What Arrives on the Plate
The long bone is left attached, which is where the tomahawk name comes from, and it doubles as a handle for a chop that is too thick to manage neatly with a knife and fork alone. Everything on the plate is chosen to work against the richness of the pork.
- Apple puree, the classic pork pairing, and it works well against the char from the grill
- Crushed baby potatoes, a more substantial side than fries
- Green beans, for something fresh on the plate
- A red wine sauce, which reads more steakhouse than the cider sauce a lot of pork dishes lean on
The chop is chargrilled the same way Miller and Carter cooks its steaks. The bone helps it hold heat and shape through cooking, which matters with pork, since a thick chop dries out fast if it is overdone.
What It Costs, Honestly
There is no standalone à la carte price for the Pork Tomahawk, because it is sold inside fixed price menus rather than on its own. What you pay depends on which menu you are ordering from at your branch, and fixed lunch pricing can shift between locations and times of year. The honest route is to check the current Miller and Carter lunch menu or the set fixed price menu on the official Miller and Carter website before you travel. Any site quoting you a single fixed price for the dish on its own is guessing.
How It Sits Next to the Beef Cuts
The table below puts the Pork Tomahawk in context against the cuts it is usually compared with. Sizes are the standard listings from the Miller and Carter menu.
| Dish | Size | Where It Appears |
|---|---|---|
| Pork Tomahawk | 11oz | Fixed price lunch, Sunday Set Menu |
| Rump | 9oz to 12oz | Main menu, lunch menu |
| Sirloin | 12oz | Main menu |
| Ribeye | 12oz to 16oz | Main menu |
| T Bone | 18oz to 20oz | Main menu |
Against the beef cuts, the Pork Tomahawk is the lighter option. A ribeye leans on marbling for a richer, fattier bite, while the pork chop pairs with the sweetness of apple puree instead of a heavy steak sauce. The T Bone is a different proposition entirely, an 18oz to 20oz beef cut built for a full evening appetite. The Pork Tomahawk is a lunch and Sunday portion for a single diner, aimed at someone who wants the steakhouse treatment without ordering beef.
Who the Pork Tomahawk Suits Best
The fixed price setting is what makes this dish make sense. As a standalone order it would be an odd middle ground, too big for a light lunch and too modest for a headline evening steak. Inside a two or three course lunch, though, an 11oz chargrilled chop with apple puree and a red wine sauce is a proper centrepiece, and it is priced as part of a set deal rather than as an à la carte gamble.
It works best in three situations. First, the midweek lunch that still feels like a treat, where you want more than a sandwich but do not want the full evening spend. Second, a Sunday sitting, where the set menu format suits a long, unhurried meal. Third, the table where everyone else is ordering steak and one diner is not. The chargrill treatment, the red wine sauce and the bone in presentation mean it eats like a steakhouse dish, not a compromise.
Calories and the One Thing to Check
Miller and Carter prints calorie counts on its current menus and in its allergen guide, and that is the only reliable source for this dish, since figures quoted online go out of date whenever the menu changes. If calorie counts matter to your visit, check the menu at your branch rather than relying on a guide. And before anything else, confirm the Pork Tomahawk is actually on the menu the day you visit. It is the one dish in the Miller and Carter lineup where calling ahead genuinely pays off. Book through the official Miller and Carter website, and if you want the full picture of what else is on offer, the Miller and Carter menu and the breakfast menu are worth a look alongside it.