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These Texas Roadhouse inspired pork chops are all about bringing steakhouse flair right into your kitchen. The juicy chops soak up a zesty marinade before hitting the grill and are finished with a bold peppercorn sauce that makes any weeknight feel special. My family never leaves a bite when these are on the table.
The first bite took me straight to my favorite steakhouse booth. Now I pull this recipe out whenever I want both comfort and a little show-off meal.
Ingredients
- Vegetable oil: lends moisture that keeps the pork chops tender. Choose a neutral high quality oil for best texture
- Worcestershire sauce: brings signature depth. Go for a classic brand for most authentic flavor
- Soy sauce: gives umami and balances sweetness. Low sodium works well
- Lemon juice: brightens and helps tenderize. Fresh lemon is ideal
- Brown sugar: adds a gentle sweetness that rounds out the flavors. Look for dark brown for a richer taste
- Garlic powder: quietly infuses savoriness. Always use garlic powder over garlic salt for better control
- Black pepper: provides gentle heat in the marinade. Fresh ground will have best aroma
- Boneless pork chops: cook evenly and are easy to serve. Look for uniform thickness for best results
- Salt: enhances all the natural pork flavor. Use kosher salt if possible
- Butter: adds luxurious richness both in cooking and in the sauce. Room temp makes for easier melting
- Cracked black peppercorns: are the star of the sauce. Coarse cracked pepper gives more punch
- Red wine: elevates and adds sophistication to the sauce. Any dry red you would drink does the trick
- Brown gravy: forms the backbone of the sauce. Homemade or your favorite store bought both work
Step-by-Step Instructions
- Marinate the Pork Chops:
- Combine vegetable oil Worcestershire sauce soy sauce lemon juice brown sugar garlic powder and black pepper in a bowl. Whisk thoroughly so everything is emulsified. Place pork chops in a large zip top bag or shallow glass dish. Pour marinade over pork making sure each chop is really coated on all sides. Press out air and seal. Refrigerate a minimum of two hours or leave overnight for deeper flavor.
- Toast the Peppercorns:
- Pour cracked black peppercorns into a medium saucepan. Place over medium heat and stir constantly for about one and a half minutes. As soon as you can smell their aroma they are ready. This step coaxes maximum scent and flavor from the pepper.
- Make the Peppercorn Sauce:
- Add the butter into the saucepan with the toasted peppercorns. When melted pour in the red wine. Let it bubble gently for two to three minutes until the sharp scent fades. Add brown gravy and stir constantly as it warms. Turn heat to low and keep the sauce warm without boiling until serving.
- Grill the Pork Chops:
- Get your grill very hot set to medium high. Clean and oil the grates so nothing sticks. Remove pork chops from marinade letting excess drip off. Lightly season both sides with salt. Lay chops onto grill and cook four to five minutes per side. Click in a thermometer to check for one hundred forty five degrees Fahrenheit for juicy perfection. Rest chops under foil for five minutes after grilling.
- Plate and Serve:
- Arrange pork chops onto plates or a big family platter. Spoon warm peppercorn sauce right over the top. I always pour extra sauce in a bowl for folks who want more. Pair with your favorite sides like mashed potatoes or grilled vegetables.
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The peppercorn sauce is my biggest weakness here I once caught my daughter sneaking spoonfuls straight from the pan. The way those peppercorns bloom in butter is pure magic on a pork chop.
Storage Tips
Store leftover pork chops in an airtight container in the refrigerator for up to three days. The peppercorn sauce keeps best in a mason jar or lidded container and can be reheated gently on the stovetop or microwave. If freezing wrap pork chops tightly in foil or freezer bags.
Ingredient Substitutions
Boneless chicken breasts or thighs are a great swap if you are out of pork. You can also use balsamic instead of red wine in the sauce for a sweet tangy note. Gluten free soy sauce works perfectly for anyone avoiding gluten.
Serving Suggestions
I love piling these chops over creamy mashed potatoes and spooning extra sauce on top. Roasted carrots or green beans are a natural pairing. If you want to keep things light try a crisp green salad with a lemony vinaigrette.
Cultural Context
Texas Roadhouse is all about big bold flavors and generous portions. Pork chops like these are classic Americana making a hearty showcase for simple Southern inspired seasonings. People crave that steakhouse experience and this dish nails it at home.
Frequently Asked Questions
- → How long should the pork chops marinate?
Let the pork chops marinate for at least 2 hours, but overnight is ideal for maximum flavor and tenderness.
- → What if I don’t have Worcestershire sauce?
You can substitute Worcestershire sauce with additional soy sauce and a small splash of vinegar for tang.
- → Is grilling necessary, or can I use another method?
You can pan-sear the pork chops on the stovetop and finish them in the oven for a similar result.
- → Can the peppercorn sauce be made creamier?
Yes, adding a splash of heavy cream while simmering the sauce will produce a richer, creamier texture.
- → What sides pair well with these pork chops?
Popular choices include mashed potatoes, steamed vegetables, or a fresh, crisp salad to complete the meal.