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Texas Roadhouse Pork Chop

Texas Roadhouse pork chops are steakhouse-style grilled pork chops with deep grill marks and a melty herb butter finish. A quick soy-Worcestershire marinade plus a firm, chilled butter roll gives you bold flavor and juicy, tender chops.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 thick bone-in pork chops (1.5 inches) Bone-in chops for best juiciness and grill-mark texture.
Marinade
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 2 cloves 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
  • 0.5 tsp dried rosemary

Equipment

  • 1 grill pan

Method
 

Marinate the pork chops
  1. Mix the marinade ingredients together in a bowl, then coat the pork chops evenly. Marinate at room temperature for 30 minutes so the seasoning has time to soak in.
Make the herb butter
  1. Mix the herb butter ingredients until smooth, then roll into plastic wrap. Refrigerate until firm so it slices neatly and melts dramatically on hot chops.
Grill the pork chops
  1. Preheat the grill or grill pan to medium-high and oil it well. Aim for strong heat so you can build deep grill marks quickly.
  2. Grill the chops for 5–6 minutes per side with the lid closed. Cook until the internal temperature reaches 145°F and the grill marks look dark and defined.
Rest and finish
  1. Rest the pork chops on a platter for 5 minutes. This helps the juices settle so the center stays tender.
  2. Top each chop with a slice of herb butter and let it melt before serving. Watch for the butter to soften and lightly gloss the meat right away.

Notes

Pro tip: Keep the chops at least close to room temperature during the 30-minute marinade so they sear faster for better grill marks. Store leftovers in the refrigerator for up to 3 days; freeze cooked chops up to 2 months (reheat gently to avoid drying). For a lower-sodium option, use a reduced-sodium Worcestershire and soy sauce while keeping the same cooking temperature and timing.