The star of this delectable recipe is a tender chop in a flavorful glaze featuring sweet Coca-Cola\u00ae, spicy Dijon mustard, and herbs, served with classic steakhouse potatoes. One bite is all it will take for your taste buds to forget all other pork chop recipes.<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- 1 Medium Pan<\/li>\n
- 1 Small Bowl<\/li>\n
- 1 Whisk<\/li>\n
- 1 Large Cast-Iron Pan<\/li>\n
- 1 Large Pot<\/li>\n
- 1 Large Bowl<\/li>\n
- 1 Large Pan<\/li>\n
- 1 Wire Rack-Lined Baking Sheet<\/li>\n
- Meat Thermometer<\/li>\n<\/ul>\n
How to Make Mustard-Glazed Pork Chops With Steakhouse Potatoes<\/strong><\/h2>\nAny meaty pork<\/a> chop from Omaha Steaks will complement the flavors in this recipe, but my favorite chop for this dish is the Omaha Steaks Butcher’s Cut Boneless Pork Chops<\/a>. Why? These Duroc pork chops are cut from the loin and double-trimmed, leaving just the exceptional marbling for even more flavor and juiciness. They’re perfect for the mustard glaze and a tasteful complement to the steakhouse potatoes.<\/p>\n1. Let\u2019s Get The Glaze<\/strong><\/h3>\nThis mustard glaze is ideal for infusing your pork chops with sweet cola and piquant Dijon mustard, balanced by pungent apple cider vinegar and earthy Worcestershire sauce. To make this glaze, add all the ingredients to a medium pan, whisk until well incorporated, and bring to a boil on medium-high heat. Once the glaze comes to a boil, reduce to medium heat for eight to ten minutes until a sauce-like consistency is achieved, then set off to the side until your pork chops are ready to be glazed.<\/p>\n
2. Prepare the Rub<\/strong><\/h3>\nThis simple pork chop rub delivers a big flavor that complements the glaze and flavor of your chops. To make this rub, add clean-tasting kosher salt, aromatic black pepper, nutty garlic powder, and earthy paprika to a small bowl, whisk until well incorporated, and set to the side.<\/p>\n
3. Roast Some Potatoes You\u2019ll Love <\/strong><\/h3>\nSteakhouse potatoes are a classic side and are full of flavor! Start by preheating your oven to 400 degrees Fahrenheit and place a large empty cast-iron pan in the oven to heat up.<\/p>\n
In a large pot with salted boiling water, cook the baby Yukon gold potatoes for 12-15 minutes until fork tender. Then drain the potatoes and toss them in a large bowl with grapeseed oil and Omaha Steaks Seasoning until fully coated. Now that they’re ready, put them in the cast-iron back and place back in the oven for 8-10 minutes. Checking on the potatoes halfway though and flipping them so they get crispy and brown.<\/p>\n
4. Chop To It <\/strong><\/h3>\nTo cook the perfect chops for this dish, start the night before by thawing your Omaha Steaks Butcher’s Cut Boneless Pork Chops<\/a> in the refrigerator or with our convenient quick-thaw<\/a> method. Once thawed, pat them dry on all sides with a paper towel so the seasoning sticks well. Coat the pork chops with the grapeseed oil, then liberally season with the rub and allow them to come to room temperature on the counter for about 20 minutes.<\/p>\nWhile the chops are coming to room temperature, preheat your oven to 400 degrees Fahrenheit. In a large pan, add the remaining grapeseed oil and bring to medium-high heat. Sear the pork chops for about 2 minutes on each side and the fat on each side for about 30 seconds.<\/p>\n
Next, remove the chops and place them on a wire rack-lined baking sheet. Liberally baste them with the mustard glaze; reserve some of the glaze for later. Cook pork chops in the oven for another eight to ten minutes until the internal temperature reaches 140 degrees Fahrenheit, per a meat thermometer, for medium doneness. Let them rest for 5 minutes, letting the internal temperature reach 145 degrees according to a meat thermometer.<\/p>\n
Now that everything is ready, it’s time to grab a plate. First, plate the pork chop, top with the remainder of the mustard glaze, and then place the steakhouse potatoes on the side. Dig in and enjoy!<\/p>\n
How to Make Mustard-Glazed Pork Chops With Steakhouse Potatoes<\/strong><\/h2>\nAny meaty pork<\/a> chop from Omaha Steaks will complement the flavors in this recipe, but my favorite chop for this dish is the Omaha Steaks Butcher’s Cut Boneless Pork Chops<\/a>. Why? These Duroc pork chops are cut from the loin and double-trimmed, leaving just the exceptional marbling for even more flavor and juiciness. They’re perfect for the mustard glaze and a tasteful complement to the steakhouse potatoes.<\/p>\n1. Let\u2019s Get The Glaze<\/strong><\/h3>\nThis mustard glaze is ideal for infusing your pork chops with sweet cola and piquant Dijon mustard, balanced by pungent apple cider vinegar and earthy Worcestershire sauce. To make this glaze, add all the ingredients to a medium pan, whisk until well incorporated, and bring to a boil on medium-high heat. Once the glaze comes to a boil, reduce to medium heat for eight to ten minutes until a sauce-like consistency is achieved, then set off to the side until your pork chops are ready to be glazed.<\/p>\n
2. Prepare the Rub<\/strong><\/h3>\nThis simple pork chop rub delivers a big flavor that complements the glaze and flavor of your chops. To make this rub, add clean-tasting kosher salt, aromatic black pepper, nutty garlic powder, and earthy paprika to a small bowl, whisk until well incorporated, and set to the side.<\/p>\n
3. Roast Some Potatoes You\u2019ll Love <\/strong><\/h3>\nSteakhouse potatoes are a classic side and are full of flavor! Start by preheating your oven to 400 degrees Fahrenheit and place a large empty cast-iron pan in the oven to heat up.<\/p>\n
In a large pot with salted boiling water, cook the baby Yukon gold potatoes for 12-15 minutes until fork tender. Then drain the potatoes and toss them in a large bowl with grapeseed oil and Omaha Steaks Seasoning until fully coated. Now that they’re ready, put them in the cast-iron back and place back in the oven for 8-10 minutes. Checking on the potatoes halfway though and flipping them so they get crispy and brown.<\/p>\n
4. Chop To It <\/strong><\/h3>\nTo cook the perfect chops for this dish, start the night before by thawing your Omaha Steaks Butcher’s Cut Boneless Pork Chops<\/a> in the refrigerator or with our convenient quick-thaw<\/a> method. Once thawed, pat them dry on all sides with a paper towel so the seasoning sticks well. Coat the pork chops with the grapeseed oil, then liberally season with the rub and allow them to come to room temperature on the counter for about 20 minutes.<\/p>\nWhile the chops are coming to room temperature, preheat your oven to 400 degrees Fahrenheit. In a large pan, add the remaining grapeseed oil and bring to medium-high heat. Sear the pork chops for about 2 minutes on each side and the fat on each side for about 30 seconds.<\/p>\n
Next, remove the chops and place them on a wire rack-lined baking sheet. Liberally baste them with the mustard glaze; reserve some of the glaze for later. Cook pork chops in the oven for another eight to ten minutes until the internal temperature reaches 140 degrees Fahrenheit, per a meat thermometer, for medium doneness. Let them rest for 5 minutes, letting the internal temperature reach 145 degrees according to a meat thermometer.<\/p>\n
Now that everything is ready, it’s time to grab a plate. First, plate the pork chop, top with the remainder of the mustard glaze, and then place the steakhouse potatoes on the side. Dig in and enjoy!<\/p>\n
1. Let\u2019s Get The Glaze<\/strong><\/h3>\nThis mustard glaze is ideal for infusing your pork chops with sweet cola and piquant Dijon mustard, balanced by pungent apple cider vinegar and earthy Worcestershire sauce. To make this glaze, add all the ingredients to a medium pan, whisk until well incorporated, and bring to a boil on medium-high heat. Once the glaze comes to a boil, reduce to medium heat for eight to ten minutes until a sauce-like consistency is achieved, then set off to the side until your pork chops are ready to be glazed.<\/p>\n
2. Prepare the Rub<\/strong><\/h3>\nThis simple pork chop rub delivers a big flavor that complements the glaze and flavor of your chops. To make this rub, add clean-tasting kosher salt, aromatic black pepper, nutty garlic powder, and earthy paprika to a small bowl, whisk until well incorporated, and set to the side.<\/p>\n
3. Roast Some Potatoes You\u2019ll Love <\/strong><\/h3>\nSteakhouse potatoes are a classic side and are full of flavor! Start by preheating your oven to 400 degrees Fahrenheit and place a large empty cast-iron pan in the oven to heat up.<\/p>\n
In a large pot with salted boiling water, cook the baby Yukon gold potatoes for 12-15 minutes until fork tender. Then drain the potatoes and toss them in a large bowl with grapeseed oil and Omaha Steaks Seasoning until fully coated. Now that they’re ready, put them in the cast-iron back and place back in the oven for 8-10 minutes. Checking on the potatoes halfway though and flipping them so they get crispy and brown.<\/p>\n
4. Chop To It <\/strong><\/h3>\nTo cook the perfect chops for this dish, start the night before by thawing your Omaha Steaks Butcher’s Cut Boneless Pork Chops<\/a> in the refrigerator or with our convenient quick-thaw<\/a> method. Once thawed, pat them dry on all sides with a paper towel so the seasoning sticks well. Coat the pork chops with the grapeseed oil, then liberally season with the rub and allow them to come to room temperature on the counter for about 20 minutes.<\/p>\nWhile the chops are coming to room temperature, preheat your oven to 400 degrees Fahrenheit. In a large pan, add the remaining grapeseed oil and bring to medium-high heat. Sear the pork chops for about 2 minutes on each side and the fat on each side for about 30 seconds.<\/p>\n
Next, remove the chops and place them on a wire rack-lined baking sheet. Liberally baste them with the mustard glaze; reserve some of the glaze for later. Cook pork chops in the oven for another eight to ten minutes until the internal temperature reaches 140 degrees Fahrenheit, per a meat thermometer, for medium doneness. Let them rest for 5 minutes, letting the internal temperature reach 145 degrees according to a meat thermometer.<\/p>\n
Now that everything is ready, it’s time to grab a plate. First, plate the pork chop, top with the remainder of the mustard glaze, and then place the steakhouse potatoes on the side. Dig in and enjoy!<\/p>\n
This simple pork chop rub delivers a big flavor that complements the glaze and flavor of your chops. To make this rub, add clean-tasting kosher salt, aromatic black pepper, nutty garlic powder, and earthy paprika to a small bowl, whisk until well incorporated, and set to the side.<\/p>\n
3. Roast Some Potatoes You\u2019ll Love <\/strong><\/h3>\nSteakhouse potatoes are a classic side and are full of flavor! Start by preheating your oven to 400 degrees Fahrenheit and place a large empty cast-iron pan in the oven to heat up.<\/p>\n
In a large pot with salted boiling water, cook the baby Yukon gold potatoes for 12-15 minutes until fork tender. Then drain the potatoes and toss them in a large bowl with grapeseed oil and Omaha Steaks Seasoning until fully coated. Now that they’re ready, put them in the cast-iron back and place back in the oven for 8-10 minutes. Checking on the potatoes halfway though and flipping them so they get crispy and brown.<\/p>\n
4. Chop To It <\/strong><\/h3>\nTo cook the perfect chops for this dish, start the night before by thawing your Omaha Steaks Butcher’s Cut Boneless Pork Chops<\/a> in the refrigerator or with our convenient quick-thaw<\/a> method. Once thawed, pat them dry on all sides with a paper towel so the seasoning sticks well. Coat the pork chops with the grapeseed oil, then liberally season with the rub and allow them to come to room temperature on the counter for about 20 minutes.<\/p>\nWhile the chops are coming to room temperature, preheat your oven to 400 degrees Fahrenheit. In a large pan, add the remaining grapeseed oil and bring to medium-high heat. Sear the pork chops for about 2 minutes on each side and the fat on each side for about 30 seconds.<\/p>\n
Next, remove the chops and place them on a wire rack-lined baking sheet. Liberally baste them with the mustard glaze; reserve some of the glaze for later. Cook pork chops in the oven for another eight to ten minutes until the internal temperature reaches 140 degrees Fahrenheit, per a meat thermometer, for medium doneness. Let them rest for 5 minutes, letting the internal temperature reach 145 degrees according to a meat thermometer.<\/p>\n
Now that everything is ready, it’s time to grab a plate. First, plate the pork chop, top with the remainder of the mustard glaze, and then place the steakhouse potatoes on the side. Dig in and enjoy!<\/p>\n
To cook the perfect chops for this dish, start the night before by thawing your Omaha Steaks Butcher’s Cut Boneless Pork Chops<\/a> in the refrigerator or with our convenient quick-thaw<\/a> method. Once thawed, pat them dry on all sides with a paper towel so the seasoning sticks well. Coat the pork chops with the grapeseed oil, then liberally season with the rub and allow them to come to room temperature on the counter for about 20 minutes.<\/p>\n While the chops are coming to room temperature, preheat your oven to 400 degrees Fahrenheit. In a large pan, add the remaining grapeseed oil and bring to medium-high heat. Sear the pork chops for about 2 minutes on each side and the fat on each side for about 30 seconds.<\/p>\n Next, remove the chops and place them on a wire rack-lined baking sheet. Liberally baste them with the mustard glaze; reserve some of the glaze for later. Cook pork chops in the oven for another eight to ten minutes until the internal temperature reaches 140 degrees Fahrenheit, per a meat thermometer, for medium doneness. Let them rest for 5 minutes, letting the internal temperature reach 145 degrees according to a meat thermometer.<\/p>\n Now that everything is ready, it’s time to grab a plate. First, plate the pork chop, top with the remainder of the mustard glaze, and then place the steakhouse potatoes on the side. Dig in and enjoy!<\/p>\n
![\"Mustard-Glazed](\"https:\/\/blog-content.omahasteaks.com\/wp-content\/uploads\/2024\/09\/Mustard-Glazed-Pork-Chops-With-Steakhouse-Potatoes-CR-Blog-150x150.jpg\")
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