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Texas Roadhouse Pork Chop
Flona

Texas Roadhouse Pork Chop

This Texas Roadhouse pork chop copycat features thick, juicy bone-in pork chops seasoned with a smoky spice blend of garlic powder, onion powder, smoked paprika, and thyme. Seared to golden perfection and finished with garlic butter, these restaurant-style pork chops deliver incredible flavor in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 bone-in pork chops 1-inch thick, center-cut
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp ground black pepper
  • 0.75 tsp salt or to taste
  • 2 tbsp butter
  • 2 garlic cloves minced
  • 2 tbsp fresh parsley chopped, for garnish
  • Optional Honey Mustard Sauce:
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tsp whole-grain mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp dried thyme

Equipment

  • Large oven-safe skillet (cast iron preferred)
  • Meat thermometer
  • Tongs

Method
 

  1. Remove pork chops from refrigerator 20-30 minutes before cooking. Preheat oven to 400°F (200°C).
  2. Pat pork chops completely dry with paper towels. In a small bowl, combine garlic powder, onion powder, smoked paprika, dried thyme, black pepper, and salt.
  3. Season both sides of the pork chops generously with the spice mixture, pressing it into the meat. Let sit for 10 minutes while you heat the skillet.
  4. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat until very hot. Add olive oil and swirl to coat.
  5. Place pork chops in the hot skillet and sear for 2-3 minutes without moving them, until deeply golden brown. Flip and sear the second side for 2-3 minutes until equally browned.
  6. Transfer the skillet directly to the preheated oven. Bake for 10-12 minutes, or until internal temperature reaches 140-145°F on a meat thermometer inserted into the thickest part away from the bone.
  7. Remove skillet from oven (handle will be very hot!). Transfer pork chops to a plate, tent loosely with foil, and let rest for 5-7 minutes.
  8. Return skillet to stovetop over medium heat. Add butter and let melt. Add minced garlic and cook for 1-2 minutes, stirring constantly and scraping up browned bits, until garlic is fragrant and barely golden.
  9. Pour garlic butter over rested pork chops and garnish with chopped fresh parsley. Serve immediately.
  10. For Honey Mustard Sauce: After searing, remove chops from skillet. Reduce heat to medium-low, add garlic, honey, both mustards, vinegar, and thyme. Cook stirring constantly 2-3 minutes until thickened. Return chops to pan, coat with sauce, then transfer to oven to finish cooking.

Notes

Use thick (1-inch minimum) bone-in pork chops for best results. Pat meat completely dry before searing for proper browning. Pork is safe at 145°F with slight pink center. Don't skip resting - it keeps meat juicy. For boneless chops, reduce oven time to 8-10 minutes. Can be grilled instead: 4-5 minutes per side over medium-high heat. Store leftovers refrigerated up to 3 days; reheat gently in covered dish at 325°F.