Cooking up a plate of Texas Roadhouse Pork Chop at home feels like inviting the charm of your favorite steakhouse right into your kitchen. Those perfectly seared edges give way to a tender, juicy center, all thanks to a sweet-smoky dry rub that clings to the meat like a well-loved recipe passed down through generations. I still remember the first time I recreated this dish for my family; the savory garlic butter sauce bubbling around the chops in my oven-proof skillet had everyone hovering at the counter, forks in hand. It’s that kind of recipe that promises applause and seconds—every single time.
What makes this dinner so special is how beginner-friendly it really is. With just a 10-minute prep, 20-minute cooking, and a quick 5-minute rest, you’ve got a complete meal that clocks in around 350 calories per chop. Plus, pairing smoky paprika and brown sugar in the rub with a garlic-infused butter sauce creates a flavor balance that feels both gourmet and comforting. Whether you’re feeding picky eaters or aiming for a cozy date-night dinner, these pork chops deliver all the warmth and boldness you crave—without hours spent in the kitchen or complex techniques. So grab your skillet, preheat that oven, and let’s dive into making a dish that will have everyone talking (and licking their plates clean).
KEY INGREDIENTS IN TEXAS ROADHOUSE PORK CHOP
Before you don your apron, let’s take a look at the flavor heroes behind this dish. Each ingredient plays a vital part in building layers of taste—from the rich, fatty pork itself to the sweet kiss of brown sugar and the zing of freshly chopped parsley at the finish. Here’s what you’ll need:
- Boneless pork chops
These 1-inch thick cuts offer the perfect canvas for absorbing the dry rub and garlic butter sauce. Their leanness keeps the dish approachable for any cook.
- Olive oil
A light coating of olive oil helps the dry rub adhere evenly and promotes a beautiful sear when the chops hit the hot skillet.
- Salt
Essential for seasoning the meat, salt brings out the pork’s natural flavors and balances the sweetness of the brown sugar.
- Black pepper
Freshly ground pepper gives a subtle heat and depth, working in harmony with the other spices.
- Garlic powder
This pantry staple ensures a consistent garlic punch throughout the rub, even before the fresh garlic hits the pan.
- Onion powder
A touch of onion powder adds savory complexity, rounding out the spice mix without overpowering the pork.
- Smoked paprika
The star of the dry rub, smoked paprika brings that signature Texas Roadhouse warmth and a hint of woodsy flavor.
- Brown sugar
Balancing the smoky paprika, the molasses notes in brown sugar create a caramelized crust on the pork.
- Butter
Melting into the skillet, butter forms the base of the garlic butter sauce, enriching every bite with creamy goodness.
- Garlic
Fresh minced garlic tossed in melted butter gives off bursts of aroma and a robust, savory finish to the sauce.
- Chicken broth
Poured around the chops before roasting, chicken broth keeps the meat moist and melds all the flavors together.
- Worcestershire sauce
A dash of this umami-packed sauce lifts the garlic butter into a savory, tangy glaze that clings to the pork.
- Fresh parsley
Bright green and mildly herbaceous, chopped parsley adds a fresh pop of color and lightness at the end.
HOW TO MAKE TEXAS ROADHOUSE PORK CHOP
Let’s roll up our sleeves and bring these ingredients together for an unforgettable dinner. You’ll start by crafting a sweet-smoky dry rub, searing each chop to golden perfection, and finishing everything in a sizzling garlic butter sauce that’s simply irresistible. Follow these detailed steps, and you’ll have juicy, tender pork chops on the table in just about half an hour.
1. Preheat your oven to 400°F (200°C). This high temperature ensures a quick roast that locks in juices and develops a beautiful crust on the chops.
2. In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Mix well to create a dry rub that’s perfectly balanced between savory, sweet, and smoky.
3. Pat the pork chops dry with a paper towel. This step helps you get a crispier sear. Rub each chop generously with olive oil, coating all sides for an even finish.
4. Evenly coat the pork chops with the prepared dry rub mixture. Press the spices firmly into the meat so nothing falls off during searing.
5. Heat a large oven-proof skillet over medium-high heat. Add butter and allow it to melt and foam, giving you the base for your garlic butter sauce.
6. Add minced garlic to the skillet and sauté briefly until fragrant, about 30 seconds. Be careful not to burn it; you want that sweet garlic aroma.
7. Place the pork chops in the skillet and sear on one side for 3–4 minutes, until a golden-brown crust forms. This caramelization is key to deep flavor.
8. Flip the pork chops and pour chicken broth and Worcestershire sauce around (not over) the chops. This keeps the crust intact while infusing moisture.
9. Transfer the skillet with the pork chops to the preheated oven. The residual butter and broth will mingle into a luscious sauce as the meat roasts.
10. Roast the pork chops in the oven for 10–12 minutes or until they reach an internal temperature of 145°F (63°C). Use a meat thermometer for best results.
11. Remove the skillet from the oven, and let the chops rest for 3–5 minutes before serving. Resting lets the juices redistribute, guaranteeing tender, succulent meat.
12. Garnish with freshly chopped parsley, if desired, for a bright, fresh finish.
SERVING SUGGESTIONS FOR TEXAS ROADHOUSE PORK CHOP
When it comes to plating these chops, you want accompaniments that enhance but don’t overpower. Whether you’re going for a classic comfort-food spread or a lighter, veggie-forward approach, these serving ideas transform your dinner into a well-rounded feast. From creamy sides to crisp salads, here’s how to create a balanced plate that highlights the sweet-smoky and garlicky goodness of your chops.
- Serve with creamy mashed potatoes to soak up every last drop of the garlic butter sauce. Whip potatoes with a bit of milk and butter until silky smooth, then spoon the pan juices over for a decadent finish.
- Pair with a crisp garden salad tossed in a light vinaigrette. The acidity cuts through the richness of the pork and offers a refreshing counterpoint that keeps your meal feeling bright.
- Add grilled seasonal vegetables—think charred zucchini, bell peppers, and asparagus—for a smoky complement. Brush veggies with olive oil and a pinch of salt, then grill until tender-crisp.
- Offer warm dinner rolls or crusty bread to make sure nothing goes to waste. Fresh out of the oven, these are perfect for mopping up any leftover garlic butter sauce and adding a comforting carb element.
HOW TO STORE TEXAS ROADHOUSE PORK CHOP
Leftovers can be just as delightful as your fresh-out-of-the-oven pork chops, provided they’re stored properly. Storing with care helps maintain the meat’s juiciness, prevents flavor loss, and ensures you can enjoy a quick, delicious meal down the line. Follow these methods to keep your Texas Roadhouse Pork Chops tasting like they were just made.
- Refrigerator Storage: Place cooled pork chops in an airtight container or wrap them tightly with plastic wrap. Store in the fridge for up to 3 days. When you’re ready to eat, reheat gently to avoid drying out the meat.
- Freezer Storage: For longer-term storage, wrap each chop individually in aluminum foil or plastic wrap, then place in a heavy-duty freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Oven Reheating: Preheat your oven to 300°F (150°C). Place chilled pork chops on a baking sheet and cover loosely with foil. Warm for 10–15 minutes or until heated through, adding a splash of chicken broth to keep things moist.
- Skillet Reheating: Heat a small amount of butter or oil in a skillet over medium heat. Add chops and cook for 2–3 minutes per side, adding a bit of broth or sauce to refresh the flavors and keep the exterior crisp.
CONCLUSION
Bringing the Texas Roadhouse Pork Chop into your home kitchen is like throwing open the doors to a flavorful, comforting dinner party—no reservations required. We’ve walked through every detail, from that perfect sweet-smoky dry rub and garlic-infused butter sauce to the art of searing and roasting for tender, juicy results. This beginner-friendly recipe only demands about 10 minutes of prep, 20 minutes in the oven, and a brief 5-minute rest before serving, making it a fantastic go-to for busy weeknights or relaxed weekend meals. With just a handful of pantry staples and fresh ingredients, you transform simple pork chops into a dish worthy of seconds, thirds, and raves from anyone lucky enough to join you at the table.
Feel free to print this article and tuck it into your recipe binder or save it digitally for the next time you need a show-stopping dinner idea. And don’t forget—you’ll find a handy FAQ section below to troubleshoot any questions or dive deeper into flavor variations. If you give this recipe a try, please leave a comment or question! I love hearing how your version turned out, what sides you paired it with, or any tweaks you made to suit your taste. Your feedback helps me keep sharing recipes that feel like chatting with a friend—one delicious bite at a time. Enjoy, and happy cooking!
Texas Roadhouse Pork Chop
Description
Experience tender, juicy pork chops crusted with a blend of smoked paprika, garlic and brown sugar, seared to golden perfection then roasted in a garlic butter sauce infused with Worcestershire for an irresistible, flavorful dinner.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Mix well to create a dry rub.
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Pat the pork chops dry with a paper towel. Rub each chop generously with olive oil.
-
Evenly coat the pork chops with the prepared dry rub mixture.
-
Heat a large oven-proof skillet over medium-high heat. Add butter and allow it to melt.
-
Add minced garlic to the skillet and sauté briefly until fragrant, about 30 seconds.
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Place the pork chops in the skillet and sear on one side for 3-4 minutes, until golden brown.
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Flip the pork chops and pour chicken broth and Worcestershire sauce around the chops.
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Transfer the skillet with the pork chops to the preheated oven.
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Roast the pork chops in the oven for 10-12 minutes or until they reach an internal temperature of 145°F (63°C).
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Remove the skillet from the oven, and let the chops rest for 3-5 minutes before serving.
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Garnish with freshly chopped parsley, if desired.
Note
- For extra flavor, marinate the pork chops in the dry rub for at least 30 minutes before cooking.
- Pair with mashed potatoes or a side salad for a complete meal.
- These pork chops can also be cooked on a grill for a smoky flavor.
- Adjust seasoning according to taste preferences.
