Longhorn Steakhouse Cowboy Pork Chop Recipe

About five months ago, I tried making a copycat Longhorn Steakhouse pork chop recipe at home for the first time, and wow – they turned out so dry and boring. Total fail.

I really wanted something juicy and full of flavor, kinda like the ones I get at Longhorn Steakhouse. So, I went on a little cooking mission to figure it out.

After trying a few different ways (and a couple of kitchen fails), I finally found the perfect recipe.

This Longhorn’s Cowboy Pork Chop Recipe is my go-to now. Every time, the chops come out super tender, juicy, and packed with flavor.

What makes them so good? It’s all about the special mix of seasonings and that buttery sauce they use. Plus, the thick, bone-in chops stay nice and moist while cooking.

Today, I’m gonna show you exactly how to make these restaurant-quality pork chops right at home. It’s super easy, and your chops will taste just like the ones from Longhorn!

Choosing the Perfect Cowboy Pork Chops

The first step to great pork chops is picking the right cut. You need bone-in pork chops that are at least one inch thick.

Thin chops dry out too fast. Thick chops stay juicy inside while getting a nice brown crust outside. The bone adds extra flavor while cooking. It also helps the meat cook evenly.

Look for chops with a little fat around the edges. This fat melts during cooking and keeps everything moist.

You can use boneless chops, but they will not taste as good.

At the store, ask the butcher for center-cut chops. These have the most meat and the best texture. Good quality meat makes a big difference in the final taste.

Seasoning & Marinade: The Secret to Cowboy Flavor

The seasoning mix is what makes these pork chops taste like the restaurant version. We use a blend of spices that work together perfectly.

Paprika gives color and a sweet pepper taste. Creole seasoning brings a little heat and lots of character. Garlic powder and onion powder add savory depth.

Italian seasoning brings herbs like oregano and basil. All these spices create layers of flavor.

You rub this mix all over the meat, including the edges. Let the chops sit for about five minutes after seasoning. This lets the spices stick to the meat better.

The olive oil helps the seasoning stay on during cooking. The real magic happens when you add garlic butter at the end.

Fresh garlic mixed with butter and parsley creates a rich sauce that melts over the hot meat.

Cooking Techniques: Grill, Oven, or Cast Iron Skillet

Everyone has their favorite way to cook pork chops. The good news is that all three methods – grill, oven, or skillet – can work perfectly. Each one gives a slightly different flavor and texture.

1. Grill: Cooking over a grill adds that smoky, outdoor taste and those dark grill marks everyone loves. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Cook each side for 4–5 minutes, turning once.

2. Cast Iron Skillet: A cast iron skillet gives a beautiful sear and locks in flavor. Heat oil in the pan until it’s shimmering, then add the pork chops. Let them cook without moving for a few minutes to get that crusty sear.

3. Oven: For even cooking, the oven works great. Bake at 400°F for about 15–20 minutes after searing the chops on the stove. Always check the internal temperature – it should reach 145°F, then rest for 3 minutes before serving.

Pro Tip: Use a meat thermometer to avoid overcooking. It’s the best way to make sure your chops stay tender and juicy.

Longhorn Steakhouse Cowboy Pork Chop Ingredients

Here’s a full list of what’s needed for this recipe and some tips for substitutions:

• 4 bone-in pork chops – Look for chops that are at least 1 inch thick. This helps them stay juicy while cooking. You can use boneless pork chops, but the bone adds a lot of flavor.
• 1 tablespoon minced garlic – This gives a strong, savory base. You can use fresh garlic cloves that you chop yourself, or use the jarred kind to save time.
• 1 teaspoon paprika – Paprika adds a sweet, mild pepper flavor and a beautiful red color. Smoked paprika will give a deeper, smokier taste.
• 1/4 teaspoon salt – Salt brings out all the other flavors in the dish. You can use kosher salt or sea salt. Kosher salt has bigger crystals and is easier to sprinkle evenly.
• 1/4 teaspoon pepper – Freshly ground black pepper is best because it has more flavor than pre-ground pepper. It adds a little bit of heat and sharpness to the rub.
• 1 teaspoon onion powder – This adds savory depth without the texture of real onions. You can substitute with finely chopped fresh onion, but onion powder mixes better into the rub.
• 1 teaspoon garlic powder – This boosts the garlic taste throughout the dish. It is optional to use both garlic powder and fresh garlic, but using both makes the flavor stronger.
• 1/2 tablespoon Creole seasoning – This mix adds a kick of spice and a lot of character. If you do not have any, you can use a mix of a little cayenne pepper, garlic powder, and paprika.
• 1 teaspoon Italian seasoning – The herbs in this blend, like oregano, basil, and thyme, add a nice earthy note. You can use any mixed herb blend you have, or just add a pinch of dried oregano.
• 1 teaspoon melted butter – We mix this with herbs for basting. It helps the seasoning stick and adds richness.
• 1 tablespoon olive oil – We use this to cook the chops. It helps them get a nice brown crust. Any cooking oil like vegetable or canola oil will work.
• 3 tablespoons unsalted butter – This is for the garlic butter sauce. Using unsalted butter lets you control the salt level.
• 2 tablespoons fresh parsley – Fresh, chopped parsley makes the sauce look pretty and adds a fresh flavor at the end. You can use dried parsley in a pinch.

Essential Kitchen Equipment

1. Skillet or frying pan – Nonstick or cast iron works best.
2. Mixing bowl – For combining seasonings.
3. Measuring spoons – Ensure correct spice amounts.
4. Tongs – To flip pork chops safely.
5. Knife and cutting board – For trimming meat and chopping parsley.
6. Small bowl – For making garlic butter.

How To Make Longhorn Steakhouse Cowboy Pork Chop

Step 1 | Prepare the seasoning mix

In a small mixing bowl, combine paprika, salt, pepper, onion powder, garlic powder, Creole seasoning, and Italian seasoning. Stir well until fully blended.

Step 2 | Season the pork chops

Pat pork chops dry with a paper towel. Rub each chop with olive oil, then sprinkle the seasoning generously on both sides, including the edges. Let sit for about 5 minutes to let the flavors settle.

Step 3 | Make the garlic butter

In a small bowl, mix unsalted butter, minced garlic, and parsley until smooth. Set aside.

Step 4 | Cook the pork chops

Heat a skillet over medium-high heat. Add olive oil and allow it to get hot. Place pork chops in the pan and sear each side for 4–5 minutes, until golden brown.

Step 5 | Add garlic butter

Once pork chops are seared, spoon garlic butter over the top of each chop. Tilt the pan slightly to let butter melt over the sides for extra flavor.

Step 6 | Rest and serve

Let pork chops rest for 3–5 minutes before serving. This keeps the juices inside for tender, juicy meat.

Pro Tips for Perfect Cowboy Pork Chops

• Bring Meat to Room Temperature: Take your pork chops out of the fridge 20 minutes before cooking. Cold meat does not cook evenly. Room temperature chops will sear better on the outside and cook evenly on the inside.
• Do Not Overcrowd the Pan: Cook only two chops at a time in a regular-sized skillet. Too many chops make the pan temperature drop. This causes steaming instead of searing. You want that brown crust, not gray steamed meat.
• Let the Crust Form: When the chops hit the hot pan, leave them alone. Do not poke, move, or flip them too early. Let them sit undisturbed for the full four to five minutes. A good crust needs time to develop.
• Use a Heavy Pan: Cast iron or thick stainless steel pans work best. Thin pans do not hold heat well. The temperature drops when you add cold meat. Heavy pans stay hot and give you a better sear.
• Add Butter at the Right Time: Put the garlic butter on after cooking, not during. Butter burns easily at high heat. Adding it at the end means it just melts and coats the meat without burning.
• Check Doneness by Feel: Press the meat gently with your finger. Raw meat feels soft and squishy. Done meat feels firm but still has a little give. Very firm means overcooked and dry. This takes practice, so use a thermometer while learning.
• Avoid Flipping Too Much: Put the pork chops in the pan and leave them alone. Flipping too many times prevents a good crust from forming. You want one flip only. Let each side get nice and brown before turning.

Sides That Pair Well With Pork Chops

These pork chops go great with many side dishes. Mashed potatoes are a classic choice. They are creamy and mild, which lets the bold flavor of the pork chop shine.

You can also try roasted vegetables like carrots, broccoli, or green beans. Roasting brings out the natural sweetness in vegetables and adds a nice texture contrast.

A simple side salad with a tangy vinaigrette cuts through the richness of the butter.

Coleslaw is another great option. The crunchy, tangy slaw adds freshness to the plate.

For something different, try baked sweet potatoes or grilled corn on the cob.

At Longhorn Steakhouse, these Cowboy Pork Chops come with two sides. They often serve them with mashed potatoes and seasonal vegetables.

You can do the same at home for an authentic steakhouse meal.

Storing & Reheating Process

1. To Store:

Keep leftover pork chops in an airtight container in the fridge. They stay good for up to 3 days. Let them cool completely before sealing to keep the texture soft.

2. To Reheat:

Reheat slowly so the meat stays tender. Use a skillet over low heat with a small splash of water or butter. Cover the pan for a few minutes until warm. The oven at 325°F also works well. Avoid the microwave when possible – it can dry the meat.

3. To Freeze:

Wrap each chop tightly in plastic wrap, then place in a freezer bag. Label with the date. They can stay frozen for up to 2 months. To use, thaw in the fridge overnight, then warm gently as described above.

Longhorn Steakhouse Cowboy Pork Chop Recipe FAQs

1. How do I get the same grill marks as Longhorn?

Make sure the grill or pan is very hot before adding the chops. Don’t move them for the first few minutes. When turning, place them at a slight angle to create those crossed grill marks seen in restaurants.

2. What is the purpose of resting pork chops after cooking?

Resting lets the juices redistribute inside the meat, making it more tender and juicy when you cut into it.

3. Can the seasoning mix be prepared ahead of time?

Yes, you can mix all dry spices in advance and store them in an airtight container. This saves time when you decide to cook.

4. Can I marinate the pork chops overnight?

Yes, marinating overnight makes the pork chops more flavorful. Place the seasoned chops in a sealed bag or covered dish in the fridge.

You can add a little liquid like olive oil or Worcestershire sauce to help tenderize. Pat the chops dry before cooking so they sear nicely.

5. Why do my pork chops turn out dry?

Dry pork chops usually mean overcooking. Cook until 145°F and let them rest for a few minutes. Thin chops cook too fast, so choose ones at least one inch thick.

Make sure the pan is hot to lock in juices and always rest the meat before serving.

The Longhorn Steakhouse Cowboy Pork Chop Recipe is full of smoky, buttery flavor that makes dinner feel special. The spices, the sear on the meat, and the garlic butter all work together for a tasty, juicy chop.

Try this recipe at home, adjust the spices how you like, and see how it turns out. I think once you try it, it could become your favorite way to cook pork chops.