The succulent, fall-off-the-bone pork chops at Texas Roadhouse are famous for their tender and juicy flavor. While the exact recipe is a secret, home cooks can come remarkably close by following this easy copycat recipe With just a few simple ingredients and steps, you’ll be enjoying these iconic chops that are perfect for a casual dinner or backyard cookout
In this comprehensive guide we’ll explain how to select the right pork prep and sear it to perfection, and smother it in the signature seasoned brown gravy. We’ll also provide tips for getting that authentic Roadhouse flavor and suggest sides to round out your plate. With this copycat recipe, your weeknight dinners will rival your favorite steakhouse!
Picking the Right Pork for Juicy, Flavorful Chops
The first step to mimicking those famous Texas Roadhouse chops is choosing the right cut of pork. Here’s what to look for:
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Pork loin chops – Choose 1 to 1 1/4 inches thick for the best texture Avoid very thin chops
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Boneless – Boneless chops cook up more evenly. Plus, they’re easier to cut into steaks.
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Well-marbled – Look for ample marbling or streaks of fat throughout the lean. This ensures a juicy, flavorful chop.
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Untrimmed – For the most flavor, avoid lean trimmed pork chops. Leave the yummy outer fat cap intact.
Shop for the thickest, most marbled boneless pork loin chops you can find. This produces the juiciest results.
Preparing the Chops for Cooking
Before firing up the grill, take these simple prep steps:
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Portion into steaks – Slice the thick chops widthwise into 1 1/4-inch steaks.
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Season generously – Use a premixed seasoning blend or make your own mix of salt, pepper and spices.
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Bring to room temperature – Let steaks sit out for 30 minutes or up to 1 hour before cooking.
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Oil lightly – Right before grilling, brush steaks lightly with oil to prevent sticking.
Proper prep sets you up for the perfect char and doneness. Now it’s time to cook!
How to Cook Juicy, Well-Seared Roadhouse Pork Chops
To achieve the trademark flavor and texture of Texas Roadhouse chops, use this simple grilling method:
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Preheat grill to medium-high. Clean grates and oil lightly.
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Sear both sides for just 1 minute over direct heat. This seals in juices.
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Finish cooking for 4 minutes per side over indirect heat with grill cover down.
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Check temperature with a meat thermometer for 170°F (160°F if finishing in the sauce).
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Rest 5 minutes before slicing and saucing.
The quick sear followed by gentler indirect cooking keeps the chops incredibly moist.
Whip Up the Famous Brown Gravy
No Texas Roadhouse chop is complete without the savory brown gravy loaded with cracked peppercorns. Here’s how to nail it:
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Sauté 1⁄4 pound butter and 2 tbsp cracked peppercorns briefly in a saucepan until fragrant.
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Deglaze pan with 1⁄4 cup red wine and simmer until alcohol cooks off.
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Whisk in 4 cups packaged brown gravy and heat through.
Making your own gravy is easy, but premade gravy saves time on busy weeknights!
Ideal Side Dishes to Complete Your Texas Roadhouse Meal
Don’t forget the fixings! Here are some classic pairings for your copycat chops and gravy:
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Mashed potatoes – Smooth, creamy and perfect for soaking up gravy.
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Skillet corn – Grilled until caramelized and charred for sweetness.
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Glazed carrots – Roasted with brown sugar and butter.
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Yeast rolls – Warm, soft and ready for gravy dunking.
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Green beans – Sautéed with bacon and onions.
These hearty sides complement the rich, savory pork chops beautifully. Now let’s dig in!
Handy Tips for Grilling Picture-Perfect Pork Chops Like the Pros
Cooking up tender, juicy chops with a nice char takes some technique. Follow these pro tips:
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Pat chops very dry before oiling and seasoning so flavors stick better.
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Give chops plenty of breathing room on the grill and don’t move them once placed.
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Use tongs instead of a fork to flip chops without losing juices.
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Add wooden chunks or chips to grill for extra smoky flavor.
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Brush on a sweet-spicy glaze the last 2 minutes if you like sticky chops.
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Check temperature early and often. Overcooked pork dries out quickly.
With the right prep and cooking method, you’ll achieve perfection.
Common Questions About Making Texas Roadhouse Style Pork Chops
What if I don’t have a grill?
You can pan-fry the chops in a cast iron skillet over medium-high heat, searing 1 minute per side then finishing for 4 minutes per side.
Can I use pork shoulder instead of loin?
While tasty, pork shoulder chops are fattier. For a closer match stick to well-marbled pork loin chops.
Is the gravy really necessary?
The gravy is what makes these chops truly special! But you can skip it if you must.
Do I need to brine or marinate the chops first?
Brining helps retain moisture but isn’t mandatory. Marinating infuses extra flavor but also isn’t required.
What wine pairs best with these chops?
A medium or full-bodied red like Cabernet, Zinfandel or Malbec. Avoid oaky wines that may overpower.
Enjoy the Taste of Texas Roadhouse at Home Tonight!
With this easy step-by-step guide, you can impress your family with juicy, flavorful pork chops just like those famous Roadhouse chops. Sear up some thick, marbled pork loin, smother in cracked peppercorn gravy, and pair with classic sides for a casual dinner or backyard barbecue meal.
Next time you get a hankering for fall-off-the-bone pork chops, skip the long wait at the restaurant. With the right preparation and cooking technique, you can enjoy this addictive recipe in the comfort of home. Just be ready for requests for the leftovers!