Texas Roadhouse Pork Chop

Texas Roadhouse pork chops are steakhouse-style grilled bone-in chops with deep grill marks and a herb butter melt on top. This copycat grilled pork chop uses a quick room-temperature marinade for juicy, flavorful results.

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Prep Time 15

Cook Time 15

Marinating 30

Total Time 1

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Pork chops

4 thick bone-in pork chops About 1.5 inches thick
0.25 lb soy sauce

Marinade

2 tbsp soy sauce
2 tbsp olive oil
1 tbsp Worcestershire sauce
1 tbsp lemon juice
2 garlic, minced
1 tsp steak seasoning

Herb Butter

4 tbsp softened butter
1 tbsp fresh parsley, chopped
1 tsp garlic powder
0.5 tsp dried thyme
0.25 tsp dried rosemary

Equipment

1 grill pan
1 cast iron skillet

Method

Marinate the pork chops

Mix the marinade (soy sauce, olive oil, Worcestershire sauce, lemon juice, minced garlic, and steak seasoning) in a bowl until combined. Marinate the thick bone-in pork chops for 30 minutes at room temperature.

Make the herb butter

Mix the herb butter ingredients (softened butter, chopped fresh parsley, garlic powder, dried thyme, and dried rosemary) until evenly combined. Roll in plastic wrap and refrigerate until firm.

Grill

Preheat the grill or grill pan to medium-high and oil well. Grill chops 5–6 minutes per side with the lid closed until the internal temperature reaches 145°F and the grill marks are deep.

Finish and serve

Rest the pork chops 5 minutes on a platter. Top each chop with a slice of herb butter and let it melt before serving.

Notes

For the deepest grill marks, keep the lid closed while cooking and avoid moving the chops during the first flip. Refrigerate leftover pork chops in an airtight container for up to 3 days; freeze up to 2 months (best quality when reheated gently to avoid drying). For a dairy-free swap, use a plant-based butter that firms in the fridge, keeping the same herb blend.