Evenly coat the tomahawk pork chops with olive oil, and season all sides and edges of the chops with salt and pepper. Place them on a plate and store them in the refrigerator for 2-3 hours for maximum benefit. If time doesn't allow, seasoning right before they go on the grill is fine.
Light your grill and set it up for two-zone cooking, establishing the temperature at 250°F. While the grill is preheating, remove the chops from the refrigerator and allow them to temper on the counter at room temperature for 30-45 minutes.
Place the pork chops on the grill over indirect heat, close the lid and allow the pork to cook until the internal temperature reaches 120°F as indicated by a reliable instant read thermometer. About 20 minutes, give or take.
Remove the chops from the grill and increase the grill temperature to as hot as possible. Then, place the chops over direct heat. Flip and reposition the pork chops every 30-45 seconds for a total of five minutes, or until the desired internal temperature is reached.
Remove the chops from the grill, and place them on a cutting board. Tent with aluminum foil and allow them to rest for five minutes before slicing and serving with optional sauces.