Mustard-Glazed Pork Chops With Steakhouse Potatoes Recipe
- by Chef David Rose
- Last updated Sep 5, 2024
Are you tired of serving the same old pork chops? How about changing the routine with a juicy Duroc pork chop dish with sweet and tangy mustard glaze served with savory steakhouse potatoes?
Why We Love This Mustard-Glazed Pork Chops With Steakhouse Potatoes
The star of this delectable recipe is a tender chop in a flavorful glaze featuring sweet Coca-Cola®, 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.
Tools You’ll Need Before You Start
- 1 Medium Pan
- 1 Small Bowl
- 1 Whisk
- 1 Large Cast-Iron Pan
- 1 Large Pot
- 1 Large Bowl
- 1 Large Pan
- 1 Wire Rack-Lined Baking Sheet
- Meat Thermometer
How to Make Mustard-Glazed Pork Chops With Steakhouse Potatoes
Any meaty pork 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. 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.
1. Let’s Get The Glaze
This 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.
2. Prepare the Rub
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.
3. Roast Some Potatoes You’ll Love
Steakhouse 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.
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.
4. Chop To It
To cook the perfect chops for this dish, start the night before by thawing your Omaha Steaks Butcher’s Cut Boneless Pork Chops in the refrigerator or with our convenient quick-thaw 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.
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.
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.
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!
Mustard-Glazed Pork Chops With Steakhouse Potatoes
Ingredients
Mustard-Glaze
- 1 cup Coca-Cola® or favorite cola
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1 teaspoon Worcestershire sauce
- Pinch of salt and pepper
Rub
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
Steakhouse Potatoes
- 24 oz. baby Yukon gold potatoes, washed and scrubbed
- 1/4 cup grapeseed oil
- 1 heaping tablespoon Omaha Steaks Seasoning
Glazed Pork Chops
- 4 8 oz. Omaha Steaks Butcher’s Cut Boneless Pork Chops
- 1/2 cup + 2 tablespoons grapeseed oil, divided
- Rub
- Mustard glaze
Instructions
Mustard-Glaze
- 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.
Rub
- Add all ingredient into a small bowl and whisk until well incorporated.
Steakhouse Potatoes
- 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.
Glazed Pork Chops
- 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.
More Like This
Always Have the Best on Hand
Whether it’s a nightly meal or special occasion, Omaha Steaks Subscription ensures you’re ready to make it memorable.
Hot Honey Pork Chops
This hot honey pork chops with paprika-dusted zucchini recipe is about to become one of your all-time dinner faves!
Stop Overcooking Pork Chops
Learn how pork should look when properly done, the safe pork internal temperature, and these five simple methods to cook pork chops.
Boneless Pork Chops
Extra thick, extra meaty, center-cut and perfectly sized.
