Add all ingredients to medium-sized pan, whisk until well incorporated, bringing to a boil on medium-high heat, then reduce to medium heat.

Cook glaze for about 8 to 10 minutes, until reduced to a sauce-like consistency, and set aside.

Season to taste with salt and pepper if needed.

Add all ingredient into a small bowl and whisk until well incorporated.

Preheat oven to 400 degrees Fahrenheit and place a large empty cast-iron pan in the oven to heat up.

Cook potatoes in salted boiling water for about 12 to 15 minutes until fork tender; covered with the lid.

Drain potatoes and toss in a large bowl with grapeseed oil and Omaha Steaks seasoning until well-coated.

Take the preheated cast-iron pan out of the oven and place the potatoes in the pan. Put back in the oven and cook for 8 to 10 minutes, flipping potatoes halfway through cooking time to get nice and brown.

Thaw pork chops in refrigerator overnight, remove from the refrigerator, and pat dry with paper towels.

Coat chops with 2 tablespoons grapeseed oil, then season liberally with rub all over; allow chops to come to room temperature for about 20 minutes.

Preheat oven to 400 degrees Fahrenheit.

In a large pan, add the remaining grapeseed oil and bring to medium-high heat.

Sear pork chops for about 2 minutes on each side, and sear the fat on each side of the chops about 30 seconds.

Remove chops from the pan and place on a wire rack-lined baking sheet.

Liberally baste pork chops with mustard glaze, reserving about 1/3 cup.

Cook pork chops in oven about 8 to 10 minutes until internal temperature reaches 140 degrees Fahrenheit as per a meat thermometer for medium doneness.

Rest chops for about 5 minutes until the internal temperature reaches 145 degrees as per a meat thermometer.

Sauce pork chops with reserved mustard glaze and serve with steakhouse potatoes.