Making Texas Roadhouse Pork Chop Copycat at home is easier than you might think! It brings the restaurant experience right to your kitchen. You don’t have to wait in line for a great meal when you can whip up this delicious dish in no time. Plus, this recipe gives you juicy, flavorful pork chops that everyone will love.
How to make Texas Roadhouse Pork Chop Copycat
Ingredients:
- 2 bone-in pork chops (1-inch thick)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- Salt, to taste
- 2 tablespoons butter
- 2 garlic cloves, minced
- Fresh parsley, chopped (for garnish)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon whole-grain mustard
- Apple cider vinegar (quantity not specified)
- Thyme (quantity not specified)
Directions:
- Preheat the oven to 400°F (200°C).
- Season both sides of the pork chops with garlic powder, onion powder, smoked paprika, dried thyme, black pepper, and salt.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the pork chops and sear them for 2-3 minutes on each side until golden brown.
- Make the honey mustard sauce by removing the chops from the skillet. Reduce the heat and add minced garlic, honey, both mustards, apple cider vinegar, and thyme. Cook, stirring constantly, until the sauce thickens – about 2-3 minutes.
- Add butter and minced garlic to the pan. Cook for an additional 1-2 minutes until the garlic is fragrant.
- Transfer the skillet to the oven and bake for 10-12 minutes or until the pork chops reach an internal temperature of 145°F (63°C).
- Remove from the oven and let the pork chops rest for 5 minutes before serving. Garnish with fresh parsley. Note: For extra flavor, you can marinate the pork chops for 30 minutes to overnight before cooking.
How to serve Texas Roadhouse Pork Chop Copycat
Serve these juicy pork chops hot, drizzled with the honey mustard sauce. They pair wonderfully with sides like mashed potatoes, green beans, or a fresh salad. A slice of bread to soak up the sauce would be a nice touch too!
How to store Texas Roadhouse Pork Chop Copycat
To store any leftover pork chops, let them cool to room temperature first. Place them in an airtight container and store in the fridge for up to 3-4 days. You can also freeze them for up to 3 months. Just make sure to reheat thoroughly before serving.
Tips to make Texas Roadhouse Pork Chop Copycat
- For the best flavor, consider marinating the pork chops before cooking. A simple marinade with olive oil, garlic, and herbs works great.
- Make sure your skillet is hot enough before adding the pork chops. This helps lock in the juices and gives a crispy outside.
- Don’t skip the resting time! Letting the cooked pork chops rest helps them stay juicy.
Variation (if any)
You can try different seasonings or spices based on your taste. Some people enjoy adding a pinch of cayenne for heat or using different types of mustard in the honey mustard sauce for varied flavors.
FAQs
1. Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops can be used. Just adjust the cooking time as they may cook a bit faster.
2. How can I know when the pork chops are cooked?
Use a meat thermometer to check that the internal temperature has reached 145°F (63°C). This ensures they are safely cooked and juicy.
3. Can I make the honey mustard sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the fridge. Just reheat it before serving!
Texas Roadhouse Pork Chop Copycat
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Season both sides of the pork chops with garlic powder, onion powder, smoked paprika, dried thyme, black pepper, and salt.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the pork chops and sear them for 2-3 minutes on each side until golden brown.
- Remove the chops from the skillet. Reduce the heat and add minced garlic, honey, both mustards, apple cider vinegar, and thyme. Cook, stirring constantly, until the sauce thickens – about 2-3 minutes.
- Add butter and continue to cook for an additional 1-2 minutes until the garlic is fragrant.
- Transfer the skillet to the oven and bake for 10-12 minutes or until the pork chops reach an internal temperature of 145°F (63°C).
- Remove from the oven and let the pork chops rest for 5 minutes before serving. Garnish with fresh parsley.
