Grilling pork chops that taste like the ones at Texas Roadhouse is a longtime favorite in our home. Thick, juicy chops and a balanced spice blend are the foundation.
Always sear the chops first to form a flavorful crust and lock in the juices. Resting them briefly after cooking finishes the process and keeps each bite tender.
Contents:
How to Make Texas Roadhouse Grilled Pork Chops
Ingredients
- 4 bone-in pork chops (about 1 to 1 1/4 inches thick)
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1/2 tsp salt
- 1 tsp paprika
- 1 tbsp brown sugar
Step-by-Step Instructions
Step 1: Make the marinade
Whisk together the soy sauce, Worcestershire sauce, olive oil, minced garlic, black pepper, salt, paprika, and brown sugar in a medium bowl. Let the mixture sit for a minute so the flavors begin to meld.
Step 2: Marinate the chops
Place the pork chops in a shallow dish or a resealable bag and pour the marinade over them. Turn the chops to coat evenly. Cover and refrigerate for at least 2 hours; if you can, marinate longer for deeper flavor.
Step 3: Prepare the grill
Preheat the grill to medium-high. Clean the grates and oil them lightly to prevent sticking and to help achieve a good sear.
Step 4: Sear and move to indirect heat
Sear the pork chops directly over high heat for about 1 minute per side to form a crust and seal the juices. Then move the chops to indirect heat to finish cooking more gently.
Step 5: Finish cooking and rest
Grill the chops for about 4 minutes per side over indirect heat, or until an instant-read thermometer reads 145°F in the thickest part. Remove the chops from the grill and let them rest for about five minutes before serving to allow the juices to redistribute.
Tips and Tricks for Making This Recipe
Marinate long enough
Two hours of marinating enhances flavor without breaking down the meat. If time allows, marinate earlier in the day for better depth.
Use a reliable meat thermometer
Check the internal temperature to avoid overcooking. Aim for 145°F for juicy, safely cooked pork.
Preheat and sear
A hot grill gives you a caramelized exterior. Searing for a short time locks in juices and produces a satisfying crust.
Rest before serving
Let the chops rest for five minutes after grilling to keep them tender. This small step makes a big difference.
Alternative cooking methods
If you don’t have a grill, a broiler or a stovetop grill pan can replicate similar results—sear first, then finish at lower heat.
What to Serve with Texas Roadhouse Grilled Pork Chops
Classic Mashed Potatoes
Creamy mashed potatoes pair perfectly with the savory chops and absorb any pan juices or sauce.
Grilled Corn on the Cob
Charred, sweet corn adds smoky balance and bright color to the plate.
Roasted Brussels Sprouts
Roast with olive oil and salt until crispy for a nutty, caramelized side that complements the pork.
Mango Avocado Salad
A fresh mango and avocado salad provides a sweet, creamy contrast that lightens the meal.
Sweet Potato Fries
Crispy sweet potato fries offer a sweet-and-salty accompaniment that’s great for dipping.
Apple Walnut Slaw
A crunchy slaw with tart apple and walnuts cuts through the richness for a refreshing bite.
Variations and Substitutions
Try different marinades to change the profile: add a splash of apple cider vinegar for brightness, swap soy for tamari for gluten-free, or increase paprika and add cayenne for heat.
Spice Adjustment
For more kick, add cayenne or hot sauce. To keep it milder, reduce black pepper or garlic.
Meat Choices
Bone-in chops give slightly more flavor and juiciness, while boneless chops cook more evenly and are easier to handle—choose based on preference.
How to Store Leftover Texas Roadhouse Grilled Pork Chops
Refrigerating Leftovers
Cool the chops slightly, then store in an airtight container. Properly refrigerated, they will stay good for up to four days.
Freezing for Later
Wrap each chop tightly in foil or freezer paper, place in a freezer-safe bag, and freeze for up to three months. Label with the date.
Defrosting Tips
Thaw in the refrigerator overnight for the best texture. Avoid thawing at room temperature for safety and quality.
Common Mistakes to Avoid
Choosing the Wrong Cut
Select pork loin chops about 1 to 1 1/4 inches thick. Very thin chops tend to dry out quickly and won’t produce the same juicy result.
Overcooking the Chops
Aim for a golden crust and an internal temperature of 145°F. Overcooking is the most common cause of dry, tough pork.
Forgetting the Rest
Allow a short rest after grilling so the juices redistribute. Skipping this step often leads to dryness.
Texas Roadhouse Grilled Pork Chops Recipe
Summary
This simple recipe delivers juicy, flavorful pork chops with a savory-sweet marinade, a quick sear to lock in juices, and a short rest to finish. It’s easy to prepare on the grill, in a broiler, or on a stovetop grill pan.
Prep and Cook Time
Prep time: about 2 hours 15 mins (includes marinating). Cook time: about 20 minutes. Total time: roughly 2 hours 35 minutes.
Servings
Serves 4.
Ingredients
- 4 bone-in pork chops
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1/2 tsp salt
- 1 tsp paprika
- 1 tbsp brown sugar
Instructions
- Whisk marinade ingredients together, then let sit briefly.
- Coat the pork chops in the marinade, cover, and refrigerate at least 2 hours.
- Preheat the grill to medium-high. Clean and oil the grates.
- Sear chops 1 minute per side over direct heat, then move to indirect heat.
- Grill about 4 minutes per side or until internal temperature reads 145°F. Rest five minutes before serving.