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Texas Roadhouse Pork Chop (Copycat)

Texas Roadhouse pork chops are steakhouse-style grilled bone-in chops marinated for juiciness, then finished with deep grill marks. A rolled herb butter slice melts dramatically over the top right before serving.
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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 flavor and deep sear.
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
  • 1 cast iron skillet

Method
 

Marinate the pork chops
  1. Mix soy sauce, olive oil, Worcestershire sauce, lemon juice, minced garlic, and steak seasoning in a bowl until well combined. Add the pork chops and marinate for 30 minutes at room temperature.
Chill the herb butter
  1. Stir softened butter, fresh parsley, garlic powder, dried thyme, and dried rosemary together until evenly mixed. Roll into plastic wrap and refrigerate until firm.
Grill the pork chops
  1. Preheat your grill or grill pan to medium-high and oil well to prevent sticking. Arrange the pork chops on the hot surface.
  2. Grill chops 5–6 minutes per side with the lid closed until internal temperature reaches 145°F and grill marks are deep. Flip once during cooking and keep the lid closed between turns.
Rest and serve
  1. Rest the grilled chops 5 minutes on a platter to help juices redistribute. Slice or portion the chilled herb butter.
  2. Top each chop with a slice of herb butter and let melt before serving. Serve immediately while the butter is glossy and melted.

Notes

Pro tip: Oil the grill well right before cooking and keep the lid closed for steady heat so the grill marks develop deeply. Refrigerate leftover pork chops in an airtight container for up to 3 days; reheat gently (do not overcook past 145°F). Freezing is yes—freeze cooked chops up to 2 months and thaw in the fridge. For a lower-sodium option, choose a lower-sodium steak seasoning and Worcestershire sauce while keeping the same marinating time.