This Texas Roadhouse-inspired pork chop recipe delivers juicy, flavorful chops seasoned to perfection and topped with a savory, buttery glaze. Perfectly seared and served with classic sides, this dish brings the steakhouse experience right to your kitchen.
Why You’ll Love This Recipe
- Restaurant-quality flavor – A perfectly seasoned, juicy pork chop just like Texas Roadhouse
- Easy to make – Simple ingredients and minimal prep time
- Versatile – Pairs well with mashed potatoes, vegetables, or rice
- Budget-friendly – Enjoy a steakhouse meal at home for less
- Great for any occasion – Perfect for family dinners or special gatherings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pork Chops:
- Thick-cut pork chops (bone-in or boneless)
- Olive oil or butter
- Salt and pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Brown sugar
- Worcestershire sauce
For the Buttery Glaze:
- Butter
- Garlic, minced
- Honey or brown sugar
- Dijon mustard
- Worcestershire sauce
Directions
Cook the Pork Chops:
- Season the chops – Rub the pork chops with salt, pepper, garlic powder, onion powder, smoked paprika, and brown sugar.
- Sear the pork chops – Heat olive oil in a skillet over medium-high heat. Cook the pork chops for 4–5 minutes per side until golden brown.
- Check for doneness – Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C). Remove from heat and let rest.
Make the Buttery Glaze:
- Melt butter – In the same skillet, melt butter over medium heat.
- Sauté garlic – Add minced garlic and cook for 30 seconds.
- Add flavor – Stir in honey, Dijon mustard, and Worcestershire sauce. Simmer for 1–2 minutes.
- Glaze the pork chops – Spoon the buttery glaze over the chops before serving.
Servings and Timing
- Servings: 2–4
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–25 minutes
Variations
- Spicy Version: Add cayenne pepper or red pepper flakes to the seasoning.
- Grilled Option: Cook the pork chops on a preheated grill for 4–5 minutes per side.
- Herb Butter: Mix fresh rosemary or thyme into the glaze for extra flavor.
- Creamy Sauce: Add a splash of heavy cream to the glaze for a richer sauce.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over low heat or microwave in short intervals.
- Freezing: Freeze cooked pork chops for up to 2 months. Thaw overnight before reheating.
FAQs
What cut of pork is best for this recipe?
Thick-cut, bone-in pork chops are best for juiciness and flavor.
How do I keep my pork chops from drying out?
Don’t overcook them—use a thermometer and remove them from heat at 145°F.
Can I make this in the oven?
Yes! Bake at 400°F (200°C) for 15–20 minutes, then broil for 2 minutes for a crispy finish.
What sides go well with these pork chops?
Mashed potatoes, roasted vegetables, cornbread, or mac and cheese pair perfectly.
Can I use boneless pork chops?
Yes, but they may cook faster, so check the temperature early.
What’s the best way to marinate pork chops for extra flavor?
Let them sit in a Worcestershire-based marinade for at least 30 minutes before cooking.
Can I use this recipe for pork tenderloin?
Yes! Adjust the cooking time based on thickness.
What’s the best way to get a perfect sear?
Pat the chops dry before seasoning and cook in a hot skillet without moving them too much.
Can I make this dish keto-friendly?
Yes, use a sugar-free sweetener instead of brown sugar and honey.
How do I make the glaze thicker?
Let it simmer longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
Conclusion
This Texas Roadhouse copycat pork chop recipe brings all the flavor and tenderness of a restaurant-style meal to your home kitchen. With a perfectly seasoned crust and a rich, buttery glaze, these pork chops are sure to be a hit. Serve with your favorite sides and enjoy a satisfying, homemade steakhouse experience!
PrintTexas Roadhouse Pork Chop – A Copycat Classic
Enjoy the flavors of Texas Roadhouse with these succulent pork chops, marinated for tenderness and grilled to perfection, complemented by a creamy peppercorn sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American
Ingredients
For the Marinade:
- ½ cup vegetable oil
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
For the Pork Chops:
- 4 boneless pork chops, approximately 1-inch thick
- Salt, to taste
- 2 tablespoons butter
For the Peppercorn Sauce:
- 2 tablespoons cracked black peppercorns
- ½ cup butter
- ¼ cup red wine
- 4 cups brown gravy
Instructions
- Marinate the Pork Chops:
- In a mixing bowl, whisk together the vegetable oil, Worcestershire sauce, soy sauce, lemon juice, brown sugar, garlic powder, and black pepper until well combined.
- Place the pork chops in a shallow dish or a resealable plastic bag. Pour the marinade over the pork chops, ensuring they are thoroughly coated.
- Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and tenderize the meat.
- Prepare the Peppercorn Sauce:
- In a saucepan over medium heat, toast the cracked black peppercorns for about 1½ minutes to release their aroma.
- Add the butter to the saucepan and let it melt completely.
- Pour in the red wine and cook until the alcohol evaporates, approximately 2-3 minutes.
- Stir in the brown gravy and let the mixture simmer gently until fully blended and heated through. Keep the sauce warm on low heat.
- Grill the Pork Chops:
- Preheat your grill to medium-high heat (around 375-400°F or 190-200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
- Remove the pork chops from the marinade, allowing any excess to drip off. Season both sides lightly with salt. Discard the remaining marinade.
- Place the pork chops on the preheated grill. Cook for approximately 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium doneness.
- Once cooked, transfer the pork chops to a plate, tent with aluminum foil, and let them rest for about 5 minutes to retain their juices.
- Serve:
- Arrange the rested pork chops on serving plates. Generously spoon the warm peppercorn sauce over each chop.
- Pair with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh salad, to complete the meal.
Notes
- Marinating: Allowing the pork chops to marinate overnight enhances their flavor and tenderness.
- Cooking Method: If a grill is unavailable, the pork chops can be pan-seared in a hot skillet for 3-4 minutes on each side, then finished in a preheated oven at 375°F (190°C) until they reach the desired internal temperature.
- Peppercorn Sauce: For a creamier sauce, consider adding a splash of heavy cream during the simmering process.