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Tuscan Pork Chops


Tuscan Pork Chops
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Tuscan Pork Chops  45674WZB

  • 6 (5 oz.) Boneless Pork Chops
  • 1 (4 oz.) Tuscan Balsamic Glaze
Reg. $55.99  I  Now Only $26.99
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Gourmet and easy? Here it is -- Tuscan Pork Chops to thrill your crew and they'll never need to know how effortless it was! Our thick and meaty Boneless Pork Chops are great by themselves, but wait until you've tasted them topped with a sophisticated blend of balsamic vinegar, rosemary, garlic and a hint of mustard ... your taste buds will be tingling. Quick to serve, slice and melt atop your entree.


Boneless Pork Chops  Product Information  &   Preparation Instructions:
Download Great Gathering Guide & Cookbook
Thaw in refrigerator.
Grill: Preheat grill. Remove pork chops from package. Pat dry, season as desired and cook over medium heat for approximately 4-7 minutes per side until internal temperature reached 145°F.
Broil: Preheat broiler. Remove pork chops from package. Pat dry, season as desired. Place on broiler pan 3-4 inches from heat source. Broil 4-7 minutes per side until internal temperature reaches 145°F.
Contact Grill: Preheat contact grill. Season thawed pork chops. Grill 4-5 minutes for a 4 oz. chop; 5-6 minutes for a 5 oz. chop; 6-7 minutes for a 6 oz. chop.
Click here for Nutritional and Ingredient Information

Omaha Steaks Beef, Pork, Lamb, Veal and Poultry have been born, raised and harvested in the USA.
Tuscan Balsamic Glaze  Product Information  &   Preparation Instructions:
Download Great Gathering Guide & Cookbook
Do not thaw.
Grilling or Broiling: Remove plastic wrap from frozen glaze and slice into 8 even portions (approx. ¾ each). Season and grill or broil meat, poultry or fish as desired on first side. Flip and place one portion of glaze on top of the meat, poultry or fish. Continue cooking to desired degree of doneness on second side. Serve.
Pan Saute: Remove plastic wrap from frozen glaze and slice into 8 even portions (approx. ¾ each). Season and pan saute meat, poultry or fish to desired doneness. Remove from pan and place on serving plate, turning off heat. Add glaze directly to hot pan drippings, one portion per meat, poultry or fish serving. Stir until just melted and pour even amount over each meat, poultry or fish serving.
Click here for Nutritional and Ingredient Information

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