Something rarely seen outside of high-end restaurants, we start with whole Duroc pork loins because of their exceptional marbling and tenderness. Then we dry-age them for 21 days to bring out an even deeper level of flavor and tenderness that you won't get with just any pork.
Each pork loin is hand-trimmed by our master butchers into a large, bone-in 12 oz. pork porterhouse, which gives you a pork tenderloin and a pork loin chop. Then each porterhouse is flash-frozen at peak flavor to lock in all of that sublime pork flavor that can only be called Omaha Steaks Private Reserve.
THAW IN REFRIGERATOR. APPLIANCES VARY, ADJUST COOK TIMES ACCORDINGLY. FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. COOK THOROUGHLY TO A MINIMUM INTERNAL TEMPERATURE OF 145°F AS INDICATED BY A FOOD THERMOMETER.
OVEN: Preheat oven to 300°F. Remove pork from packaging. Lightly oil and generously season all sides of pork. Heat 1 Tbsp. oil over medium-high heat in a large skillet. When oil is hot, add pork to pan and sear 2-3 minutes per side. Place the pork on an elevated rack in a roasting pan and place in oven. Cook 20-25 minutes. Do not overcook. Allow 10 minutes resting time before serving.
GRILL: Preheat grill to high, clean and oil the grilling grates. Remove pork from packaging. Pat dry and generously season all sides of pork. Turn grill down to medium on one side and low on the other. Place pork chops over hot side of grill and cook until well browned, 3-5 minutes per side. Move pork chops to cool side of the grill. Cover grill and cook turning pork occasionally. Remove pork from grill and let rest 10 minutes. For charcoal grills, sear over red hot coals, finish over indirect heat.