Longhorn Steakhouse Cowboy Pork Chop Recipe

This Longhorn Steakhouse Cowboy Pork Chop is a bold, hearty dish packed with smoky, savoury flavour and a beautifully juicy texture. The pork is seasoned generously, seared to lock in flavour, then finished in the oven for a tender, restaurant-style result. It is a moderately easy recipe that feels special enough for a weekend dinner. From start to finish, it takes around 45 minutes to prepare and cook.

Ingredients

For the Pork Chops

• 2 thick-cut bone-in pork chops (about 2.5cm thick)
• 1 tbsp olive oil
• 1 tbsp unsalted butter

For the Seasoning

• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried thyme
• ½ tsp black pepper
• 1 tsp salt
• ½ tsp chilli flakes (optional)

For the Garlic Butter Finish

• 2 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tsp fresh parsley, finely chopped

How to Make Longhorn Steakhouse Cowboy Pork Chop Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pork chops cook evenly and stay juicy.
• Season the pork: Pat the pork chops dry with kitchen paper. In a small bowl, mix all the seasoning ingredients, then rub evenly over both sides of the chops.
• Sear the chops: Heat olive oil in a heavy frying pan over medium-high heat. Add the pork chops and sear for 3–4 minutes on each side until golden and slightly crisp.
• Add butter: Reduce heat slightly, add butter to the pan, and spoon the melted butter over the chops for extra flavour.
• Finish in the oven: Transfer the pan to the oven and cook for 10–15 minutes until the pork is fully cooked and tender.
• Prepare garlic butter: Mix softened butter with garlic and parsley in a small bowl.
• Rest and serve: Remove pork from the oven and let it rest for 5 minutes. Top with garlic butter before serving.

Tips

How do I keep pork chops from drying out?

Use thick-cut chops and avoid overcooking. Searing first helps lock in moisture before oven finishing.

Can I use boneless pork chops?

Yes, but reduce the cooking time slightly as boneless cuts cook faster and can dry out more easily.

What pan works best for this recipe?

A heavy, oven-safe pan such as cast iron gives the best sear and even cooking.

How do I know when the pork is done?

The internal temperature should reach 63°C, and the juices should run clear when rested.

Serving Suggestions

• Serve with mashed potatoes or buttered corn
• Add a side of roasted vegetables
• Pair with a fresh green salad
• Enjoy with warm crusty bread

Storage

Room Temperature

Leave at room temperature for up to 2 hours before refrigerating.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently to avoid drying out.

Freezing

Freeze cooked pork chops for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 2g
• Protein: 36g
• Fat: 30g
• Saturated Fat: 12g
• Sodium: 620mg

These values are approximate and may vary depending on ingredients used.

FAQs

Longhorn Steakhouse Cowboy Pork Chop Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Juicy, thick-cut pork chops seasoned with bold spices, seared to perfection and finished in the oven with a rich garlic butter topping.

Ingredients

• 2 thick-cut bone-in pork chops

• 1 tbsp olive oil

• 1 tbsp butter

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp dried thyme

• 1 tsp salt

• 1/2 tsp black pepper

• 2 tbsp butter, softened

• 2 cloves garlic, minced

• 1 tsp parsley, chopped

Directions

• Preheat oven to 200°C (180°C fan).
• Season pork chops evenly with spice mix.
• Sear pork chops in hot oil until golden on both sides.
• Add butter and baste chops.
• Transfer to oven and cook until tender.
• Mix garlic butter ingredients.
• Rest pork and top with garlic butter before serving.

Notes

• Use thick-cut pork chops for best results.
• Let the meat rest before serving to retain juices.
• A cast iron pan gives the best sear.