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- Center-cut, boneless pork - a lean, low-fat protein
- Perfectly sized for the grill or your favorite recipe
- Individually flash-frozen for your convenience
- Season in your favorite style; try Omaha Steaks rubs!
- Tastes great grilled, pan-fried, baked, or broiled
- Wrapped with a strip of sugar-cured pork bacon
Our signature center-cut, bacon-wrapped chops are extra thick and juicy, because our experienced butchers choose and trim nothing but the very best premium pork. Perfectly cut, perfectly delicious boneless Bacon-Wrapped Pork Chops from Omaha Steaks, America's Original Butcher are the perfect way to add variety to your cookout menu. Your friends and family will come back for seconds, guaranteed - whether you cook yours on the grill, in a pan, or in the oven.
To maintain the high quality of these thick boneless chops, our experienced, discerning butchers meticulously prep each one by hand. Every chop is precisely center cut and hand-wrapped with delicious, savory bacon to ensure one boasts the a hearty thickness and rich flavor you'll love. Once their job is done, yours begins.
Do you want to throw them on the grill? Or do you want to stay inside and pan-fry them with a perfect sear and a delicious rub? Of course, you could always bake them in the oven or even turn on the broiler for even crispier bacon.
Deciding how to cook Omaha Steaks boneless Bacon-Wrapped Pork Chops is the only difficult thing about them. The rest is easy. All you need to do is place an order, and we'll have them delivered to your door - flash-frozen for freshness, individually sealed, and 100% guaranteed to be perfect.
Nutrition & Info
|Menu||Steaks & Chops|
|Cooking Method||Bake, Broil, Grill, Pan Fry|
|Weight||6 oz. chops|
|People Serving||serves 6|
Ingredients: Pork, Bacon Cured WIth: Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite.
These products are processed in our plants in Nebraska, USA after undergoing a strict series of quality checks and under the supervision of the United States Department of Agriculture.