Season the Chop: Generously season the tomahawk chop with salt and pepper. Let it sit at room temperature for 30 minutes.
Make the Glaze: In a small saucepan over medium heat, combine cherries, balsamic vinegar, honey, Dijon mustard, and thyme (if using). Simmer for 10–15 minutes, stirring occasionally, until the cherries break down and the sauce thickens. Remove from heat and strain for a smooth glaze, or leave as is for a rustic texture.
Cook the Chop: Preheat a cast-iron skillet over medium-high heat and add olive oil. Sear the tomahawk chop for 3–4 minutes per side until a golden crust forms.
Finish in the Oven: Transfer the skillet to a 375°F oven and roast for 10–15 minutes, or until the internal temperature reaches 130°F for medium-rare (adjust to your desired doneness).
Rest and Serve: Let the chop rest for 10 minutes. Drizzle with the cherry balsamic glaze and serve with your favorite sides for a romantic dinner!
