Texas Roadhouse Pork Chops

 

Who thinks it's a bit of a nightmare grocery shopping these days?  Put your hand up!  I can see that it is a lot of us, and I cannot see things improving very soon. Everything seems to be jumping in price.  Beef is almost unaffordable these days.  I rarely if ever buy it. Chicken and pork are also getting expensive although they are a bit more affordable.

It's a good thing I don't eat red meat very often.  Every once in a while, I do get a hankering for a steak or a chop and just have to have one. Steak is out of the question these days. I am not paying $25 for a piece of steak.  

I picked up two old fashioned bone-in pork chops the other day however and brought them home with me. I was really looking forward to cooking and enjoying them.  A once-in-a-blue-moon treat.

 

I will say right up front that I have never been to the Texas Roadhouse, but this did look like a tasty way to cook some chops. I cannot say for sure how authentic or unauthentic this recipe might be. I can only tell you that it turned out pretty tasty!

 I found the recipe on All Recipes Secret.  I do think their photos were AI generated, but it still sounded like a pretty sound recipe and so I decided to downsize it and make just two portions. 

There is so much AI stuff around these days. You can usually tell quite easily which images are produced that way.  They are a little bit too perfect and too smooth.  You never have to worry about that with me. I will always show you things exactly as they turned out, for good or for bad!

My photos may not be the best in the world, but they are at least an honest representation of the recipe and you know that I have cooked whatever it is that I am sharing with you. Not just sharing a recipe I have never cooked and plucking an image out of thin air to represent it. 

With me you get the real deal, and that's how I plan on keeping it.

 

WHAT YOU NEED TO MAKE TEXAS ROADHOUSE PORK CHOPS

Pork chops obviously and just a few other simple store cupboard ingredients. There is nothing really complicated about this.

For the chops and marinade:

• 2 thick, bone-in, old fashioned pork chops
• 2 TBS Worcestershire Sauce
• 2 TBS dark soy sauce
• 1 TBS soft light brown sugar, packed
• 1/2 tsp garlic powder, not salt
• 1/2 tsp onion powder, not salt
• 1/2 tsp sweet paprika
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 TBS light olive oil

For the dip/drizzle:

• 1/4 cup (55g) full fat mayonnaise
• 1 TBS Dijon mustard
• 1/2 TBS honey
• 1/2 TBS apple cider vinegar
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• salt and black pepper to taste

By old fashioned pork chops I mean the ones which have a T-bone in them.  There are two sides to them. On one side of the bone a little medallion of tender pork tenderloin and on the other the main loin. Mine were about 1/2 inch thick.

Do make sure you use the powders and not the salts when it comes to the onion and garlic. Salts would make this far too salty.  Taste the marinade and the sauce before adding any salt or pepper and then judge accordingly.

I used full fat mayonnaise so that the sauce was lovely and thick and rich and did not split upon sitting. It goes without saying that you should use the best ingredients that you can afford to buy.

 

HOW TO MAKE TEXAS ROADHOUSE PORK CHOPS

There are two elements to this recipe, the chops and the sauce. Neither one is very difficult.

Prick the chops all over with a fork and place into a container large enough to hold them in one layer. Pricking them with a fork ensures that the flavor of the marinade gets right into the meat.

Whisk together all of the marinade ingredients. Pour this mixture over the chops in the container, turning them to cover them in it completely.

Cover and place into the refrigerator. Chill for at least two hours or up to overnight. Obviously the longer you can marinade them the better.

To make the sauce, whisk all of the ingredients together in a small jar until well amalgamated. Cover and chill in the refrigerator until needed.

When you are ready to cook your chops, heat your grill or BBQ to medium high.

Remove the chops from the marinade allowing any extra to drip off. Add the chops the grill in one layer.

 

Grill for about 4 to 5 minutes per side. The inner temperature should reach 145*F/63*C. Remove from the grill and set aside to rest for about 5 minutes before serving.

Serve with the accompanying drizzle/sauce.

Alternately you can pan grill these in a hot skillet over medium high heat for 4 to 5 minutes per side. The inner temperature should reach the same temperatures as above to be considered done and safe to eat.

 

I was quite happy with the ease at which this recipe was prepared and executed. It was quite simple really and required very little effort.

I only marinated the chops for 2 hours, but the marinade was very tasty, and I am sure went a long ways towards ensuring that the chops were juicy and tender. They did not dry out in the cooking in the least.

That sauce/drizzle really made this recipe. It was lovely and tangy and rich.  I could see it going well with all sorts. Chicken, pork, fish. It's a real winner and so easy to throw together.

 

Are you always looking for new and delicious ways to cook pork chops?  If so you might also enjoy the following recipes. I can promise you that they are both incredibly delicious.

PORK CHOPS WITH CREAM GRAVY - This recipe is for deliciously tender pork chops with pepper gravy, a creamy pepper gravy.  The same type of cream gravy that you might enjoy on biscuits with sausage.  The chops are perfectly cooked, well flavored and spiced.  The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!

MAPLE GLAZED PORK CHOPS - These simple pan-fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe.  You begin by curing them with a simple brown sugar rub. With less than 30 minutes to cook, these glazed pork chops are tender, juicy and filled with flavor!

Yield: 2 servings

Author: Marie Rayner

Texas Roadhouse Pork Chops

Prep time: 2 HourCook time: 10 MinTotal time: 2 H & 10 M

Tender and juicy pork chops, marinated and grilled to perfection, then served with a lush and tangy sauce for drizzling.

Ingredients

For the chops and marinade:

• 2 thick, bone-in, old fashioned pork chops
• 2 TBS Worcestershire Sauce
• 2 TBS dark soy sauce
• 1 TBS soft light brown sugar, packed
• 1/2 tsp garlic powder, not salt
• 1/2 tsp onion powder, not salt
• 1/2 tsp sweet paprika
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 TBS light olive oil

For the dip/drizzle:

• 1/4 cup (55g) full fat mayonnaise
• 1 TBS Dijon mustard
• 1/2 TBS honey
• 1/2 TBS apple cider vinegar
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• salt and black pepper to taste

Instructions

1. Prick the chops all over with a fork and place into a container large enough to hold them in one layer.
2. Whisk together all of the marinade ingredients. Pour this mixture over the chops in the container, turning them to cover them in it completely.
3. Cover and place into the refrigerator. Chill for at least two hours or up to overnight.
4. To make the sauce, whisk all of the ingredients together in a small jar until well amalgamated. Cover and chill in the refrigerator until needed.
5. When you are ready to cook your chops, heat your grill or BBQ to medium high.
6. Remove the chops from the marinade allowing any extra to drip off. Add the chops the grill in one layer.
7. Grill for about 4 to 5 minutes per side. The inner temperature should reach 145*F/63*C. Remove from the grill and set aside to rest for about 5 minutes before serving.
8. Serve with the accompanying drizzle/sauce.
9. Alternately you can pan grill these in a hot skillet over medium high heat for 4 to 5 minutes per side. The inner temperature should reach the same temperatures as above to be considered done and safe to eat.

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