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!