Description

This Texas Roadhouse-style pork chop is juicy, tender, and full of flavor! Coated with a savory seasoning blend and seared to perfection, it’s served with a rich peppercorn sauce just like at the restaurant. Perfect for a hearty, home-cooked meal!

Ingredients

Units Scale

For the Pork Chops:

2 bone-in or boneless pork chops (1-inch thick)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1 tablespoon olive oil
1 tablespoon butter

For the Peppercorn Sauce:

1/2 cup heavy cream
1/2 cup beef broth
1 tablespoon whole black peppercorns, crushed
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon butter

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Instructions

Prepare the Pork Chops:

Season the pork chops – In a small bowl, mix salt, black pepper, paprika, garlic powder, onion powder, and thyme. Rub the seasoning all over both sides of the pork chops.
Heat the pan – In a large skillet over medium-high heat, add olive oil and butter.
Sear the chops – Cook the pork chops for 3-4 minutes per side, until golden brown and cooked through (internal temp: 145°F). Remove and let rest.

Make the Peppercorn Sauce:

Toast the peppercorns – In the same skillet, add the crushed peppercorns and toast for 30 seconds.
Deglaze the pan – Pour in beef broth and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes.
Finish the sauce – Add heavy cream, Worcestershire sauce, Dijon mustard, and butter. Simmer until the sauce thickens (about 3-5 minutes).
Serve – Spoon the sauce over the pork chops and enjoy!

Notes

Use bone-in pork chops for extra juiciness.
Adjust peppercorn level based on spice preference.
Pair with mashed potatoes or roasted veggies for a full meal.
Store leftovers in the fridge for up to 3 days.

Nutrition

Calories: 450
Sugar: 1g
Sodium: 800mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 38g
Cholesterol: 120mg