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Texas Roadhouse Pork Chop

Texas Roadhouse pork chops with steakhouse-style grilled flavor and deep grill marks, finished with a pat of herb butter that melts dramatically on top. Bone-in pork chops are marinated briefly, then grilled to 145°F for juicy, restaurant-style results.
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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
Ingredients Equipment Method Notes

Ingredients
  

Pork chops (bone-in)
  • 4 thick bone-in pork chops About 1.5 inches thick
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
  • 0.5 tsp dried rosemary

Equipment

  • 1 grill pan

Method
 

Marinate the pork chops
  1. Mix the marinade by whisking soy sauce, olive oil, Worcestershire sauce, lemon juice, minced garlic, and steak seasoning until combined, then spread it over the pork chops. Marinate for 30 minutes at room temperature so the seasoning penetrates the meat.
Make the herb butter
  1. Mix the herb butter ingredients by stirring softened butter, chopped fresh parsley, garlic powder, dried thyme, and dried rosemary until evenly combined. Roll into plastic wrap and refrigerate until firm, forming a sliceable log.
Grill the pork chops
  1. Preheat your grill pan to medium-high and oil it well so the chops sear quickly and release cleanly. Keep the surface hot for better browning and visible grill marks.
  2. Grill the pork chops 5–6 minutes per side with the lid closed, cooking until the internal temperature reaches 145°F. Look for deep grill marks and browned edges as the chops cook through.
Rest and serve
  1. Rest the pork chops 5 minutes on a platter to let juices redistribute, then keep them warm with light coverage. You should see the surface glisten slightly as it settles.
  2. Top each chop with a slice of herb butter and wait for it to melt before serving. The butter should pool over the steakhouse-style grill marks for a dramatic finish.

Notes

For the juiciest bite, use a meat thermometer and pull the chops at exactly 145°F, then let them rest 5 minutes before buttering. Store leftover pork chops in the refrigerator up to 3 days; reheat gently so you don’t dry them out. Freezing: not recommended for best texture after grilling. For a lighter option, use olive-oil based “steak seasoning” and reduce butter to 2 tbsp while still topping hot chops for melting.