Texas Roadhouse Pork Chops are thick, juicy, and cooked just right with a bit of a crispy outer edge and seasoned to perfection. These chops remind me of classic comfort food, inspired by the favorite flavors of that popular steakhouse. They usually have a nice sear, a little peppery kick, and a touch of that buttery goodness that makes them super tasty.
I love making these pork chops when I want something that feels special but is actually pretty simple to prepare. I like to sprinkle on some extra salt and pepper before cooking to get a great crust, and sometimes I add a little garlic or rosemary to the pan while they’re cooking for an extra flavor boost. Cooking them just right—so they’re juicy inside and browned on the outside—is the key, and I like to use a cast iron skillet if I can.
Serving these pork chops with a side of buttery mashed potatoes and some green beans or corn feels like a meal everyone will enjoy. I find that dipping them lightly in a bit of honey mustard or BBQ sauce brings out even more flavor. These chops always bring back memories of family dinners and casual get-togethers, where the food is simple, hearty, and just hits the spot perfectly.
Key Ingredients & Substitutions
Bone-in Pork Chops: Thick chops about 1 to 1½ inches work best—they stay juicy and get a nice crust. If you can’t find bone-in, boneless work, but watch cooking time since they’re thinner.
Olive Oil & Butter: Olive oil helps sear the chops without burning, while butter adds richness and flavor. You can swap olive oil for avocado oil for a higher smoke point.
Spices: The mix of salt, pepper, garlic and onion powders, smoked paprika, and thyme creates a tasty seasoning. If you want less smoky flavor, omit smoked paprika and use regular paprika instead.
Fresh Herbs & Garlic: Adding fresh thyme or rosemary and smashed garlic when cooking in butter gives extra aroma and depth. Feel free to skip fresh herbs if you don’t have them, the recipe still tastes great.
Pan Sauce Ingredients: Chicken broth, Worcestershire sauce, apple cider vinegar, honey, and Dijon mustard build a simple but flavorful sauce. You can replace apple cider vinegar with white wine or lemon juice for a different tang.
How Do You Get a Perfect Crust on Pork Chops Without Overcooking?
Searing pork chops well is key to locking in juices and creating great flavor.
- Dry the pork chops completely with paper towels—moisture prevents browning.
- Heat your pan very hot before adding oil.
- Place chops in the pan without moving them for 4 to 5 minutes—this helps build a deep golden crust.
- Flip the chops and add butter, garlic, and herbs to baste them; this adds flavor and helps cook evenly.
- Use a meat thermometer to check for 145°F (63°C); this avoids overcooking and dryness.
- Let chops rest for a few minutes; juices redistribute and result in tender meat.
Equipment You’ll Need
- Cast iron skillet – I recommend it because it gets very hot and gives the pork chops a great sear.
- Meat thermometer – helps you cook the pork to the right temperature without overdoing it.
- Small mixing bowl – for mixing the seasoning blend.
- Wooden spoon or spatula – for stirring the sauce and basting the chops.
- Tongs – for flipping the pork chops easily and safely.
- Plate or resting rack – to rest the cooked chops before serving.
Flavor Variations & Add-Ins
- Swap pork chops for chicken breasts or steaks for a different main protein with similar seasonings.
- Add a splash of bourbon or whiskey into the sauce for a richer, smoky flavor.
- Stir in sliced mushrooms or caramelized onions into the skillet while cooking for extra texture and flavor.
- Sprinkle with a little cayenne pepper or chili powder if you like a hint of heat.
Texas Roadhouse Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops, about 1 to 1½ inches thick
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 1 teaspoon fresh thyme or rosemary (optional)
- Fresh parsley, chopped, for garnish (optional)
For the Sauce:
- ¼ cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Time Needed:
This recipe takes about 10 minutes to prep and 10 minutes to cook, plus a few minutes to rest and make the sauce. Overall, you can have a delicious meal ready in about 25 minutes!
Step-by-Step Instructions:
1. Season the Pork Chops:
Pat the pork chops dry with paper towels so they crisp up nicely when cooking. In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme. Rub each pork chop with olive oil on both sides, then sprinkle the seasoning mix evenly over them.
2. Sear the Pork Chops:
Heat a large cast iron skillet (or heavy skillet) over medium-high heat until very hot. Place the chops into the pan and cook without moving them for 4 to 5 minutes to build a nice golden-brown crust.
3. Flip and Baste:
Flip the chops over, add the unsalted butter, smashed garlic cloves, and fresh herbs if using. Tilt the pan slightly and spoon the melted butter over the chops as they cook for another 4 to 5 minutes, until the internal temperature reaches 145°F (63°C).
4. Rest and Make the Sauce:
Remove the pork chops from the pan and let them rest on a plate covered loosely with foil for a few minutes. Meanwhile, pour off any excess fat from the skillet but keep the tasty browned bits. Add chicken broth, Worcestershire sauce, apple cider vinegar, honey, and Dijon mustard to the skillet. Whisk and simmer for 2 to 3 minutes until the sauce thickens slightly and becomes flavorful.
5. Serve:
Spoon the sauce over the pork chops and sprinkle with chopped fresh parsley if you like. Serve hot with your favorite sides, such as mashed potatoes and steamed broccoli.
Can I Use Boneless Pork Chops Instead?
Yes, boneless chops work well too! Just be mindful they cook faster, so reduce cooking time by a couple of minutes and use a meat thermometer to avoid overcooking.
How Should I Store Leftovers?
Store leftover pork chops and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to keep them juicy.
Can I Make This Recipe Ahead of Time?
Absolutely! Cook the pork chops and prepare the sauce, then refrigerate separately. Reheat gently and combine just before serving for best results.
What Sides Pair Well with These Pork Chops?
Classic sides like mashed potatoes, steamed broccoli, green beans, or corn complement these flavorful chops perfectly and soak up the delicious pan sauce.
