Omaha Steaks Pork Chop Recipe

Y’all, let me share one of my absolute favorite ways to transform those premium Omaha Steaks Pork Chop Recipe into a meal that’ll have everyone at your table swooning with delight.

There’s something magical about the combination of a quality cut of meat and a flavorful homemade glaze that speaks right to the soul. This recipe brings together the richness of Dijon mustard, the zing of lime juice, and the depth of sherry in a marinade that caramelizes beautifully on the grill.

I’ve served these chops at everything from casual family dinners to special celebrations, and they never fail to impress. The best part? They’re ready in less than 30 minutes from start to finish!

What Does Omaha Steaks Pork Chop Taste Like?

Lord have mercy, these pork chops are a flavor explosion that’ll make your taste buds dance! Each bite delivers a perfect balance of savory and tangy notes, with the soy sauce and sherry creating a deep umami foundation.

The Dijon mustard adds a sophisticated sharpness that’s mellowed by the slight sweetness of the lime juice. The thyme brings an earthy, aromatic quality that makes each bite feel like a warm hug.

The high-heat grilling creates a beautiful caramelized exterior that seals in all those wonderful juices, resulting in pork chops that are incredibly tender and moist on the inside with just the right amount of char on the outside. It’s like Sunday dinner at Grandma’s house, but with a gourmet twist!

Ingredients Required for Omaha Steaks Pork Chop Recipe

Here’s the list of Ingredients you’ll need to make this Omaha Steaks Pork Chop

• 4 Omaha Steaks Boneless Pork Chops (6 oz each), thawed
• ¼ cup soy sauce
• ¼ cup dry sherry
• 2 tbsp Dijon mustard
• 1 tbsp fresh lime juice
• 1 tsp dried thyme
• ½ tsp garlic salt
• ¼ tsp ground black pepper

or simply use Omaha Steak Seasoning

Kitchen Utensil You’ll Need

1. Grill or grill pan
2. Small mixing bowl
3. Whisk and Basting brush
4. Meat thermometer
5. Tongs and Plate
6. Measuring cups and spoons

Recipe for Omaha Steaks Pork Chop

Simply follow the steps given below to make your Omaha Steaks Pork Chop at home

Step 1: Thaw Those Beautiful Chops
First things first, make sure your Omaha Steaks Boneless Pork Chops are properly thawed. I prefer the overnight method – just pop them in the refrigerator the night before and let them thaw slowly and evenly. But honey, if you’re in a hurry (and who isn’t these days?), you can use the quick-thaw method by placing the sealed pork chops in cold water for about 30 minutes until they’re fully defrosted.

Step 2: Whip Up That Glorious Glaze
In a small bowl, combine the soy sauce, dry sherry, Dijon mustard, fresh lime juice, dried thyme, garlic salt, and black pepper. Give it a good whisking until everything is married together perfectly. This glaze is what makes these pork chops sing, so don’t be shy about getting it nice and smooth.

Step 3: Fire Up The Grill
Get your grill heated to high heat. If you’re like me and live in a place where you can grill year-round, bless your heart! If you’re working with a grill pan indoors, make sure you’ve got good ventilation, sugar.

Step 4: Glaze and Grill Those Chops
Take your basting brush and generously coat both sides of each pork chop with that beautiful mustard glaze we made. Don’t be stingy now! Place those glazed chops directly on the hot grill grates and let them cook for 5-6 minutes. You want to hear that sizzle!

Using your tongs, flip those chops over, give them another loving brush of glaze, and grill for another 5-6 minutes. Now, this is important y’all – use your meat thermometer to check that the internal temperature has reached 145°F. That’s the sweet spot for juicy, safe pork.

Step 5: Rest and Serve
Remove those gorgeous chops from the grill and give them one final brush with any remaining glaze. Then, let them rest for 3-5 minutes on a plate. This resting time is crucial for letting all those flavorful juices redistribute throughout the meat.

Once rested, serve those beautiful chops hot alongside your favorite sides. My family goes wild for these paired with some creamy Scalloped Potatoes and grilled vegetables!

Some Tasty Ways To Customize and Serve This Omaha Steaks Pork Chop

1. Glaze Variations:

• Sweet and Spicy: Add 2 tablespoons of honey and a pinch of cayenne to the glaze for a version that’ll wake up your taste buds!
• Bourbon Lover’s Dream: Replace the sherry with good Kentucky bourbon and add a tablespoon of brown sugar for a rich, Southern-inspired twist.
• Herb Garden Delight: Mix in 2 tablespoons of fresh chopped herbs like rosemary, sage, and parsley if you’ve got them growing in your garden.
• Asian-Inspired: Increase the soy sauce to ⅓ cup, add a tablespoon of grated ginger, and substitute rice vinegar for the lime juice.

2. Perfect Side Dishes:

• Southern Comfort Classics: Nothing complements these chops better than creamy stone-ground grits or buttery mashed potatoes with a splash of buttermilk.
• Lighter Fare: For those warmer months, a crisp apple and cabbage slaw dressed with a light vinaigrette cuts through the richness of the pork beautifully.
• Garden Fresh Options: Grilled asparagus or zucchini that hit the grill alongside your chops make for a simple but elegant accompaniment.
• Starch Sensations: Roasted sweet potatoes with a sprinkle of cinnamon or a wild rice pilaf with dried cranberries and toasted pecans elevate these chops to company-worthy status.

3. Beverage Pairings:

• Wine Selections: These chops sing alongside a glass of Pinot Noir or, if you prefer white, a slightly chilled Viognier.
• Beer Options: A cold amber ale or a nutty brown ale complements the caramelized exterior of the chops.
• Non-Alcoholic Choices: Sweet tea with fresh mint or a sparkling apple cider makes for refreshing alternatives.

4. Complete Menu Ideas:

• Sunday Supper: Serve these chops with scalloped potatoes, roasted Brussels sprouts with Beef Tips, and warm dinner rolls for a meal that feels like a hug on a plate.
• Backyard Barbecue: Pair with corn on the cob slathered in herb butter, a summer tomato salad, and homemade biscuits for a gathering that celebrates the best of Southern hospitality.
• Date Night In: Create an intimate dinner with truffle-infused mashed potatoes, sautéed green beans with almonds, and a chocolate dessert for later.

Some Tips on This Omaha Steaks Pork Chop Recipe

1. Selecting and Handling Your Pork Chops:

• Quality Matters: Omaha Steaks Boneless Pork Chops are already top-notch, but make sure they’re completely thawed before cooking. Partially frozen chops will cook unevenly and can be tough.
• Room Temperature Rule: Take your chops out of the refrigerator about 20-30 minutes before grilling. This helps them cook more evenly from edge to center.
  Pat Them Dry: Before applying the glaze, pat the chops dry with paper towels. This helps the glaze adhere better and promotes better caramelization.

2. Perfecting the Glaze:

• Make Extra: This glaze is so dadgum delicious that I often make a double batch – half for marinating and basting, half for serving alongside the cooked chops as a sauce.
• Marinate When Possible: If you’ve got time, let those chops soak in about half the glaze for 2-4 hours in the refrigerator before grilling. Just reserve some of the unused glaze for basting during cooking.
• Strain for Serving: If you’re using leftover glaze as a sauce, bring it to a quick boil in a small saucepan, then strain for a smooth finish.

3. Grilling Like a Pro:

• Clean and Oil Your Grates: Before those chops hit the grill, make sure your grates are clean and lightly oiled to prevent sticking.
• Create Temperature Zones: Set up your grill with direct high heat on one side and medium heat on the other. This gives you options if the chops start to char too quickly.
• Lid Open or Closed?: For these relatively quick-cooking chops, I prefer lid open for high heat searing, which helps develop that beautiful caramelized exterior.
• The Flip Rule: Try to flip your chops only once during cooking. Too much handling can cause the meat to lose moisture.
• Watch for Flare-ups: The oil in the glaze can cause flare-ups. Keep a spray bottle of water nearby to tame any flames that get too enthusiastic.

4. Temperature Mastery:

• Invest in a Good Thermometer: Y’all, I cannot stress this enough – a good instant-read thermometer is worth its weight in gold for perfect pork chops.
• The Magic Number: 145°F is the USDA recommended temperature for pork, giving you juicy meat with a touch of blush pink in the center.
• Carryover Cooking: Remember that the temperature will rise about 5 degrees during resting, so you can pull the chops off at 140°F if you prefer.

5. Resting Revelations:

• Patience Pays Off: That 3-5 minute rest isn’t just a suggestion – it’s the difference between juicy chops and dry disappointment. Don’t rush this step!
• Tenting Technique: Loosely tent your chops with foil during resting to keep them warm without trapping steam that could soften your beautifully caramelized exterior.

How to Store and Reheat Omaha Steaks Pork Chop Properly

If you’re blessed with leftovers (though in my house, that’s rare with these chops!), store them in an airtight container in the refrigerator for up to 3 days. To reheat without drying them out, wrap each chop in foil with a tablespoon of chicken broth or apple juice, then warm in a 300°F oven for about 15 minutes. For a quick fix, microwave at 50% power with a damp paper towel covering the chop. Just remember, darlin’, reheated pork chops are best enjoyed within a day or two!

Omaha Steaks Pork Chop Recipe

Ginna

Y’all, let me share one of my absolute favorite ways to transform those premium Omaha Steaks Pork Chop Recipe into a meal that’ll have everyone at your table swooning with delight.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 442 kcal

Ingredients

  

• 4 Omaha Steaks Boneless Pork Chops 6 oz each, thawed
• ¼ cup soy sauce
• ¼ cup dry sherry
• 2 tbsp Dijon mustard
• 1 tbsp fresh lime juice
• 1 tsp dried thyme
• ½ tsp garlic salt
• ¼ tsp ground black pepper

Instructions

 

• First things first, make sure your Omaha Steaks Boneless Pork Chops are properly thawed. I prefer the overnight method – just pop them in the refrigerator the night before and let them thaw slowly and evenly. But honey, if you’re in a hurry (and who isn’t these days?), you can use the quick-thaw method by placing the sealed pork chops in cold water for about 30 minutes until they’re fully defrosted.
• In a small bowl, combine the soy sauce, dry sherry, Dijon mustard, fresh lime juice, dried thyme, garlic salt, and black pepper. Give it a good whisking until everything is married together perfectly. This glaze is what makes these pork chops sing, so don’t be shy about getting it nice and smooth.
• Get your grill heated to high heat. If you’re like me and live in a place where you can grill year-round, bless your heart! If you’re working with a grill pan indoors, make sure you’ve got good ventilation, sugar.
• Take your basting brush and generously coat both sides of each pork chop with that beautiful mustard glaze we made. Don’t be stingy now! Place those glazed chops directly on the hot grill grates and let them cook for 5-6 minutes. You want to hear that sizzle!
• Using your tongs, flip those chops over, give them another loving brush of glaze, and grill for another 5-6 minutes. Now, this is important y’all – use your meat thermometer to check that the internal temperature has reached 145°F. That’s the sweet spot for juicy, safe pork.
• Remove those gorgeous chops from the grill and give them one final brush with any remaining glaze. Then, let them rest for 3-5 minutes on a plate. This resting time is crucial for letting all those flavorful juices redistribute throughout the meat.
• Once rested, serve those beautiful chops hot alongside your favorite sides. My family goes wild for these paired with some creamy mashed potatoes and grilled vegetables!

Video

Notes

If you’re blessed with leftovers (though in my house, that’s rare with these chops!), store them in an airtight container in the refrigerator for up to 3 days. To reheat without drying them out, wrap each chop in foil with a tablespoon of chicken broth or apple juice, then warm in a 300°F oven for about 15 minutes. For a quick fix, microwave at 50% power with a damp paper towel covering the chop. Just remember, darlin’, reheated pork chops are best enjoyed within a day or two!

Keyword Omaha Steaks Pork Chop, Omaha Steaks Pork Chop Recipe

Common Queries on This Omaha Steaks Pork Chop Recipe

Here, we’ve got you covered with some common questions about the Omaha Steaks Pork Chop that people often ask.

1. Can I use bone-in pork chops instead of boneless?

Bless your heart, yes you absolutely can! Bone-in chops actually have more flavor, but they do take a bit longer to cook. Add about 2-3 minutes per side to your grilling time and remember to keep that meat thermometer handy. The bone conducts heat differently, so you’ll want to make sure you’re checking the temperature away from the bone for an accurate reading. One thing I love about bone-in chops is that they’re a bit more forgiving if you accidentally overcook them slightly – they tend to stay juicier.

2. I don’t have a grill. Can I cook these pork chops another way?

Sugar, don’t you worry one bit! These chops are wonderfully versatile. You can use a cast-iron skillet or grill pan on your stovetop over medium-high heat for about the same cooking time. For an even more hands-off approach, broil them in your oven. Place them on a broiler pan about 4-6 inches from the heat source, and broil for about 4-5 minutes per side. You can even bake them at 400°F for about 12-15 minutes, though you won’t get quite the same caramelization. Whatever method you choose, that meat thermometer is still your best friend!

3. I don’t have dry sherry on hand. What can I substitute?

I’ve been there myself! You’ve got several options depending on what’s in your pantry. Dry white wine works beautifully, or you can use apple juice mixed with a tablespoon of white wine vinegar for a non-alcoholic version. Chicken broth makes a fine substitute too, though you might want to add a teaspoon of honey to balance the flavors. In a real pinch, I’ve even used orange juice with a splash of rice vinegar. The key is maintaining that balance of sweet and acidic notes alongside the soy sauce.

4. How thick should the pork chops be?

The Omaha Steaks Boneless Pork Chops are typically about 1-inch thick, which is just perfect for this recipe. If you’re using thinner chops, reduce your cooking time by about 1-2 minutes per side. For extra-thick chops (1½ inches or more), you might need to use the two-zone grilling method – sear them on high heat for 2-3 minutes per side, then move them to the cooler side of the grill to finish cooking through to temperature. Always judge doneness by temperature, not time!

5. Can I make the glaze ahead of time?

You most certainly can, and it’s a wonderful time-saver! The glaze will keep in an airtight container in your refrigerator for up to a week. I actually think it gets even better after the flavors have had a chance to meld together for a day or two. Just give it a good whisk before using as it might separate a bit during storage. This is especially handy if you’re entertaining and want to prep as much as possible ahead of time.

6. My family doesn’t like spicy food. Is this recipe too bold for young or sensitive palates?

Not at all! This recipe has depth of flavor but isn’t spicy in the least. The Dijon mustard brings tanginess rather than heat. If you’re concerned, you can start with just 1 tablespoon of Dijon and adjust to taste. For an even milder version, substitute honey mustard for the Dijon. And remember, the longer you cook the glaze on the pork chops, the more the flavors mellow and caramelize, creating a sweet-savory taste that even picky eaters tend to enjoy.

7. Can I freeze these pork chops after cooking?

While I always prefer these fresh off the grill, you certainly can freeze the cooked chops for up to 2-3 months. Let them cool completely first, then wrap each chop individually in plastic wrap before placing in a freezer-safe container or bag. This prevents freezer burn and makes it easier to thaw just what you need. To reheat, thaw overnight in the refrigerator, then gently warm them as described in the storage section. They won’t be quite as juicy as fresh-cooked, but they’ll still make for a mighty fine quick dinner option!

These Omaha Steaks Pork Chops truly represent what I love most about cooking-taking quality ingredients and transforming them into something that brings people together around the table. There’s something special about watching faces light up with that first bite, knowing you’ve created not just a meal, but a memory.

This recipe has saved countless weeknight dinners at my house and has starred at many a weekend gathering. Remember, cooking with love is the most important ingredient of all – and I hope you feel that love in every step of this recipe. Now go on and fire up that grill – your new favorite pork chop recipe is waiting!

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