Outback Steakhouse Pork Chops Recipe

Good food has a way of bringing people together. For me, pork chops always remind me of family dinners where everyone gathers around the table, waiting for something hearty and warm.

The Outback Steakhouse Pork Chops Recipe is one of those meals that feels special but is easy enough to enjoy.

I once cooked thick, juicy pork chops on a weekend when the weather was perfect for grilling. The smell filled the backyard, and soon, everyone was asking when dinner would be ready.

There’s something about a pork chop that feels bold yet comforting. That’s why this recipe is such a favorite – it mixes that homestyle flavor with a touch of restaurant-style goodness.

What Part of Pig Is Pork Chop?

Pork chops come from the loin section of the pig, which runs from the shoulder down to the hip. This part is tender and lean, making it perfect for quick-cooking cuts like chops.

1. Shoulder Chops – From the front, more fat and flavor, but can be tougher.
2. Rib Chops – Taken from the rib section, juicy and tender with a bone.
3. Loin Chops – From the back, lean and meaty, very common.
4. Sirloin Chops – Near the hip, flavorful but less tender than loin.

When Pork Chops Go Bad?

Fresh pork chops should smell clean and slightly sweet. Bad pork has a sour or ammonia smell that you’ll notice right away.

The color should be pinkish-red when fresh. Gray or green colors mean the meat has gone bad. Fresh pork feels firm to the touch.

Slimy or sticky texture means bacteria has started growing. Check the sell-by date on the package but also trust your nose and eyes.

Outback Steakhouse Pork Chops Ingredients

• Thick Cut Pork Chops (4 pieces, 1.5-2 inches thick): These are the main part of your meal. Ask your butcher to cut them extra thick. Thick chops cook better and stay more juicy. You can use center cut or rib chops. Both work great. You can substitute with regular pork chops, but make them at least 1 inch thick.
• Olive Oil (2-3 tablespoons): This helps the seasoning stick to the meat. It also helps create a nice brown crust when you sear the chops. You can use any cooking oil like vegetable oil or canola oil instead.
• Salt (2 teaspoons): Salt makes pork taste much better. Use kosher salt or sea salt for the best flavor. Regular table salt works too but use a bit less. The salt pulls out moisture first, then pulls it back in with extra flavor.
• Black Pepper (1 teaspoon, freshly ground): Fresh ground pepper tastes much better than pre-ground. You can use regular ground pepper from a shaker. White pepper also works but has a different taste.

Must-Have Kitchen Appliances

1. Cast iron skillet – Best for searing.
2. Oven – Finishes cooking evenly.
3. Meat thermometer – Guarantees perfect doneness.
4. Mixing bowls – For seasoning or oiling.
5. Tongs – Flip chops easily.
6. Sharp knife – For trimming fat.
7. Cutting board – Safe prep surface.

How To Make Outback Steakhouse Pork Chops

Step 1 | Prepare the pork chops

Take the pork chops and pat them dry with paper towels. This helps make a nice crust.

Step 2 | Season the Meat

Rub the 2-3 tablespoons of olive oil all over both sides of each chop. Then, evenly sprinkle the 2 teaspoons of salt and 1 teaspoon of black pepper over both sides of each chop. Press the seasoning gently so it sticks.

Step 3 | Heat the Pan

Place your cast-iron skillet on the stove. Turn the heat to medium-high. Let the skillet get nice and hot. You should see a little light smoke.

Step 4 | Sear the Chops

Your pan should be hot now. Carefully place the seasoned pork chops in the dry, hot pan. You should hear a good sizzle. Let them cook without moving for about 3-4 minutes. Use your tongs to peek underneath.

When they have a golden-brown color, flip them over. Cook for another 3-4 minutes on the other side to get a good sear.

Step 5 | Finish in the Oven

After both sides are seared, turn off the stove burner. Use your tongs to move the whole skillet from the stove into the preheated oven. Let the pork chops finish cooking in the oven for about 6-10 minutes.

The best way to know if they are done is to use a meat thermometer. Push the thermometer into the thickest part of the chop. It should read 145°F (63°C).

Step 6 | Rest the Meat

Take the skillet out of the oven. Be careful, the handle is very hot! Move the pork chops from the skillet to a clean plate. Do not cut into them yet.

Let them sit and rest for 5 full minutes. This lets the juices go back into the meat, making it tender and juicy.

Step 7 | Serve

Spoon any pan juices over the top. A light squeeze of lemon can brighten the flavor. Pair with your favorite sides and enjoy.

Chef Tips + Notes

• Bring Meat to Room Temperature: Take the pork chops out of the fridge 20 minutes before cooking. This helps them cook more evenly from edge to center.
• Don’t Move the Chops: When you first put them in the hot pan, leave them alone. This helps create a perfect, crispy sear.
• Trust the Thermometer: Cooking by time is okay, but a meat thermometer is the only sure way to get perfectly cooked, safe, and juicy pork every time.
• Resting is Key: Do not skip the step of letting the meat rest. If you cut it too soon, the juices will run out onto the plate.

What Goes Well With Pork Chops?

Pork chops pair beautifully with a variety of sides. Classic options include mashed potatoes, roasted vegetables, green beans, and corn on the cob.

Applesauce or caramelized onions also complement the pork’s natural flavor.

Restaurants often serve these chops with a light side salad or buttery mashed potatoes, sometimes with a drizzle of pan sauce or gravy.

Steamed or roasted vegetables add freshness, while creamy sides balance the savory pork.

For a more hearty meal, pair with rice pilaf or garlic mashed sweet potatoes.

Storage & Reheating Tips

To Store in the Fridge: Place cooked pork chops in an airtight container. Keep them at or below 40°F. Consume within 3–4 days for best taste.

To Freeze for Later: Wrap chops tightly in plastic wrap or foil, then place in a freezer bag. Label with date and store up to 3 months. Thaw in the fridge before reheating.

For Reheating: Reheat gently in the oven at 300°F for 10–15 minutes or in a skillet over medium-low heat. Avoid high heat to prevent drying out the meat.

Outback Steakhouse Pork Chops Recipe FAQs

1. What is the best way to cook pork chops without them drying out?

The key is searing first and finishing in the oven. Searing locks in juices, and baking at moderate heat cooks the meat evenly.

Use a meat thermometer to reach 145°F and let chops rest. This method keeps the pork tender and juicy. Thick chops work best to avoid drying.

2. Is it better to cook pork chops in the oven or in a pan?

Both methods work, but a combination is ideal. Sear in a hot skillet for flavor, then finish in the oven for even cooking. Cooking only in a pan can lead to uneven doneness or dryness for thick chops.

3. What is the secret to tender pork chops?

Proper seasoning, searing, oven finishing, and resting. Salt enhances flavor and moisture. Searing creates a crust, oven cooking ensures even temperature, and resting lets juices redistribute. Thick chops are naturally more tender than thin cuts.

4. Do you cover pork chops when cooking?

Covering is optional. When baking or finishing in the oven, leave uncovered to retain the seared crust. Covering may make the crust soggy. Covering is better only when simmering in sauces or braising.

5. Can boneless pork chops be used instead?

Yes, but adjust cooking time slightly. Boneless chops cook faster and can dry out if overcooked. Use thick cuts for juiciness.

6. Can this recipe be made on a grill instead of an oven?

Yes. Sear over high heat for 2–3 minutes per side, then move to indirect heat to finish cooking. Use a thermometer to reach 145°F.

This Outback Steakhouse pork chops recipe brings restaurant-quality flavor right to your kitchen.

The combination of simple seasoning and perfect cooking technique creates juicy, tender chops every time.