I don’t know about you, but whenever I walk past a grill and catch a whiff of smoky, seasoned meat, my knees get a little weak. Especially if it’s pork chops. Now, not just any pork chops—Texas Roadhouse-style. You know, those juicy, thick ones with the perfect sear and that rich gravy that clings to each bite like it was made for it? This recipe is my love letter to that experience. It’s straightforward, doesn’t need a fancy marinade, and gives you that same restaurant-style satisfaction without having to wait 40 minutes for a table. (Yes, I’ve timed it.) We keep things bold here—no bland bites, no soggy sides. Just solid, flavor-packed comfort. So let’s skip the dinner debate tonight and bring those Roadhouse vibes to your own table. Grab the skillet, heat it up, and let’s do these chops justice.

1) Key Takeaways
2) Easy Texas Roadhouse Pork Chops Recipe
3) Ingredients for Texas Roadhouse Pork Chops
4) How to Make Texas Roadhouse Pork Chops
5) Tips for Making Texas Roadhouse Pork Chops
6) Making Texas Roadhouse Pork Chops Ahead of Time
7) Storing Leftover Pork Chops
8) Try these comfort food recipes next!
9) Texas Roadhouse Pork Chops Recipe
10) Nutrition

1) Key Takeaways

What makes a pork chop juicy and flavorful?
How do you recreate restaurant-style pork at home?
What sides go best with smothered pork chops?
Can you prep pork chops ahead of time?

2) Easy Texas Roadhouse Pork Chops Recipe

Let me tell you, there’s something about a seared pork chop that just feels like home. When I set out to recreate the Texas Roadhouse pork chops, I wasn’t aiming for fancy—I wanted full flavor, tender meat, and something that made the kitchen smell like Sunday night dinner. This is the kind of dish that begs for a second helping and makes you wish you’d doubled the recipe. Trust me, it’s that good.

This recipe has all the charm of the original, minus the wait time or the crowd. I like to keep it simple: a hot skillet, some seasoned chops, and a quick pan sauce that’ll have everyone spooning extra gravy onto their plate. We’re talking real food with real flavor. The kind of dinner that doesn’t need much explaining—just a fork and a few quiet moments of appreciation.

And hey, if you’re someone who always ends up with dry pork, don’t worry. We’re doing these chops justice. Keep that pan hot, don’t skip the rest time, and you’ll have pork that’s tender, juicy, and packed with that smothered pork chops recipe flavor you’ve been craving.

3) Ingredients for Texas Roadhouse Pork Chops

Pork Chops: Bone-in, about an inch thick. You want meat with a bit of heft—nothing too thin or it’ll dry out.

Olive Oil: This helps us get a nice sear going and adds a bit of flavor without overpowering the meat.

Garlic Powder: Not garlic salt. The powder keeps the flavor mellow and blends into the meat beautifully.

Paprika: Adds a warm, smoky flavor. It’s subtle but makes a big difference.

Salt and Black Pepper: Don’t skimp here. Seasoning is everything when you’re working with a few ingredients.

Chicken Broth: This is our sauce base, and it picks up all the browned bits from the skillet. Big flavor move.

Cornstarch: A little thickener for our sauce. It keeps things glossy and coats the pork like a dream.

Cold Water: Mix this with cornstarch to keep lumps away. It’s the little steps that keep the sauce smooth.

Fresh Parsley (Optional): If you’re feeling like adding a pop of color, parsley’s your friend. It brightens up the whole dish.

4) How to Make Texas Roadhouse Pork Chops

Step 1. Pat those pork chops dry. This helps with browning. Then season both sides with garlic powder, paprika, salt, and black pepper.

Step 2. Heat your olive oil in a large skillet over medium-high heat. It should shimmer but not smoke. Add the chops and sear each side for about 4 to 5 minutes until golden brown.

Step 3. Remove the chops from the pan and set them aside. They’ll finish cooking in a bit. Now pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to loosen all the browned bits.

Step 4. In a small bowl, mix the cornstarch and cold water until smooth. Stir this mixture into the skillet and cook until the sauce thickens slightly.

Step 5. Return the pork chops to the pan and spoon the sauce over them. Let them simmer for a few minutes to soak up all that flavor.

Step 6. Garnish with chopped parsley if you like, and serve immediately. Bonus points if there’s mashed potatoes on the side.

5) Tips for Making Texas Roadhouse Pork Chops

If there’s one thing I’ve learned, it’s that a hot pan is your best friend when cooking pork chops. Get it too cold and you’ll miss that perfect golden crust. Too hot, and you’re headed for dry-town. Aim for the middle—medium-high heat usually does the trick.

Don’t crowd the pan. Pork chops need a bit of breathing room if you want that good sear. If your skillet feels cramped, work in batches. It’s worth the extra few minutes.

Let the chops rest before you serve them. Just a few minutes off the heat gives the juices time to settle. If you’ve ever cut into a chop and had half the flavor spill onto the plate, you know why this matters.

6) Making Texas Roadhouse Pork Chops Ahead of Time

I’m all about make-ahead meals, especially when they still taste amazing the next day. These smothered pork chops reheat beautifully, which makes them great for busy weeknights or meal prepping.

If you want to save time, season the pork chops and store them in the fridge up to a day in advance. You can even sear them ahead, then finish cooking in the sauce just before dinner.

The sauce actually gets better after a night in the fridge. It thickens up and the flavors deepen, so don’t be shy about making extra. I often double the sauce and freeze some for another week.

7) Storing Leftover Pork Chops

Leftovers? Lucky you. Store any extra chops in an airtight container in the fridge. They’ll stay good for about 3 to 4 days.

When you’re ready to eat, reheat the pork gently on the stove over low heat. Add a splash of broth if the sauce thickened too much in the fridge. Microwave works too, but the stovetop keeps things tender.

If you’re freezing them, let the chops cool completely first. Then pack them up with some sauce and freeze for up to two months. Thaw overnight in the fridge before reheating.

8) Try these comfort food recipes next!

9) Texas Roadhouse Pork Chops Recipe