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This Texas Roadhouse Pork Chop brings a bite of Southern America right onto your plate. Juicy bone-in chops soak up a bold marinade, then hit the grill and pick up a peppery sauce. It's perfect for when you want comfort food or to wow friends. Every bite packs tons of flavor.
This pork chop is my Sunday go-to. After long walks there's nothing we look forward to more.
Ingredients
- Pork chops, four bone-in: buy bone-in for juicy, tasty meat
- Worcestershire sauce: gives a deep, tangy kick, use stuff with simple ingredients
- Soy sauce: boosts the savory flavor, look for mild options
- Brown sugar: throws in sweetness, grab the unrefined kind if you can
- Garlic powder: sprinkles flavor evenly all around
- Onion powder: brings hearty notes, only switch to fresh onions if you have to
- Paprika: adds that smoky red color, sweet paprika works best
- Salt and cracked black pepper: makes flavors pop, grind 'em fresh
- Vegetable oil: stops the meat from sticking, go for one that handles high heat
Step-by-Step Directions
- Let your pork sit and soak:
- Grab a freezer bag or container for the chops, pour in that marinade, and make sure every inch is covered. Pop in the fridge for at least two hours, but overnight is better. This way the flavors work all through.
- Mix up the marinade:
- Get out a bowl and a whisk, then toss in soy sauce, Worcestershire, both types of powder, brown sugar, paprika, plus pepper and salt. Whisk it all together until totally blended. This is where all the tasty magic starts.
- Ready up the grill or a hot skillet:
- Fire up your grill or skillet to medium-high. Lightly oil the grates or the pan. Clean grates mean bold sear marks and easy flipping.
- Grill the pork:
- Let the marinade drip off the pork before laying them over the hot grill. Cook each side 4–5 minutes—until you see a blush of pink inside and a meat thermometer reads 145°F. Timing could change if your meat is thick or thin.
- Give it a rest then dish it up:
- Move the done chops off the grill and let them chill for a few minutes. The juices will hang around inside, so the pork stays moist. Serve up with creamy mash or charred veggies if you want to keep things classic.
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Good to Keep in Mind
Pork chops are loaded with protein. This works both on the grill or in a skillet—so you’ve got options. Great for cooking ahead and impressing a crowd. What I love most is the smoky crust—the smell always throws me back to laughing with friends at backyard cookouts.
Storing Leftovers
If you’ve got extra pork chops, wrap them up and they'll stay juicy in the fridge for two days. When you want to warm them up, use a gentle skillet heat or a preheated oven. A spoonful of broth keeps things moist.
Swap Ingredients
No Worcestershire at home? Try mixing balsamic and soy together instead. Brown sugar missing? Honey works in a pinch. And you can swap in chicken drumsticks if pork’s off the table—just marinate the same way.
Serving Ideas
These pork chops seriously shine with creamy mashed potatoes or a heap of cole slaw. Looking for something lighter? Go for green beans, a fresh tomato salad, or throw some corn cobs on the grill. If you’re craving more punch, a dark pepper sauce does the trick.
Cultural Tidbits
Pork chops are a big deal in classic American diners. The signature marinade comes from the South—big on grilling and bold flavor. Sharing chops at the table is all about hanging out and making memories together.
Recipe FAQs
- → How long should you marinate the pork chops?
At least two hours. Leave them overnight if you can for extra tenderness and flavor.
- → What does this go best with?
Tastes awesome with mashed potatoes, grilled veggies, or a crisp salad.
- → How do I know they’re cooked right?
Look for a golden crust and make sure the inside hits 63°C.
- → What’s the best oil for grilling or frying?
Go for something like vegetable oil. It handles high heat and stops the chops from sticking.
- → Can I use a pan instead of a grill?
Yep, a hot skillet works great to keep these chops juicy and tasty.
Texas Roadhouse Pork Chop Grill
Marinated pork chops cooked on the grill and finished with punchy pepper sauce. Big flavors, super juicy.
Ingredients
→ Meat
→ Marinade
Steps
Pull the chops off your heat and let them sit for about 3–5 minutes so juices settle. When you’re ready, plate them up with some sides like mashed potatoes, roasted veggies, or a crisp salad. Enjoy while they’re hot.
Let any extra marinade drip off the pork, then slap them on the hot grill or into your pan. Cook on both sides for 4 to 5 minutes, or until the temperature inside hits 63°C. If the chops are thick, they might take a bit longer.
Before cooking, preheat your grill to medium-high or get a heavy pan nice and hot over medium-high. Wipe a bit of oil onto the grill grates or pan so nothing sticks.
Put the pork chops into a zip bag or any container with a tight lid. Pour the marinade over everything and make sure the chops are totally coated. Seal them up and chill in the fridge for at least 2 hours or, if possible, overnight.
Grab a mixing bowl and whisk together Worcestershire sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and the oil until the sugar’s gone and it looks smooth.
Notes
- If you want juicy pork chops, don’t grill them too long and always let them rest before slicing.
Required Equipment
- Grill or heavy skillet
- Mixing bowl
- Whisk or fork
- Zip bag or tight-lid container for marinating
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Contains soy and wheat from the soy sauce.
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: 680
- Fat: 42 g
- Carbs: 12 g
- Protein: 55 g