Longhorn Steakhouse Spicy Cowboy Pork Chop

This Longhorn Steakhouse Cowboy Pork Chop recipe brings the flavour of a steakhouse favourite straight to your kitchen. It features a thick, juicy bone-in pork chop seasoned with bold spices, seared until golden, then finished to tender perfection with buttery garlic notes. The outside develops a rich crust while the inside stays moist and succulent. It is a straightforward medium-level recipe with a total time of around 40 minutes.

Ingredients

For the Pork Chops

• 2 thick bone-in pork chops, about 1 inch thick
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 garlic cloves, crushed
• 1 teaspoon chopped parsley

For the Cowboy Seasoning

• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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.
• Prepare the meat: Pat the pork chops dry with kitchen paper. Dry surfaces help create a better crust when searing.
• Mix the seasoning: Combine smoked paprika, garlic powder, onion powder, brown sugar, salt and black pepper in a small bowl.
• Season the chops: Rub the spice mix generously over both sides of each pork chop.
• Sear the pork: Heat olive oil in a heavy oven-safe frying pan over medium-high heat. Sear each chop for about 3 minutes per side until richly browned.
• Add flavour: Lower the heat slightly, add butter and crushed garlic, then spoon the melted butter over the chops for 1 minute.
• Finish in the oven: Transfer the pan to the oven and cook for 10 to 15 minutes, depending on thickness, until cooked through.
• Rest and serve: Remove from the oven and rest for 5 minutes before serving. Sprinkle with parsley.

Tips

How do I keep pork chops juicy?

Use thick-cut chops and avoid overcooking. A short resting time after cooking helps the juices settle back into the meat.

Why are my pork chops tough?

Thin chops cook too quickly and dry out fast. Choose bone-in chops around 1 inch thick for the best texture.

Can I make this without an oven-safe pan?

Yes. Sear the pork in a frying pan, then transfer to a baking tray to finish in the oven.

How do I know when they are done?

The safest and most reliable method is using a thermometer. The centre should reach 63°C before resting.

Serving Suggestions

• Mashed potatoes with extra butter
• Steamed green beans
• Roasted sweet potatoes
• Mac and cheese
• Fresh garden salad

Storage

Room Temperature

Do not leave cooked pork chops out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently until piping hot.

Freezing

Wrap well and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 5g
• Protein: 42g
• Fat: 36g
• Saturated Fat: 12g
• Sodium: 760mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Longhorn Steakhouse Cowboy Pork Chop Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Calories

520

kcal

40

minutes

A thick-cut cowboy pork chop seasoned with smoky spices, pan seared and oven finished until juicy and tender. A hearty steakhouse-style main course packed with bold flavour.

Ingredients

• 2 thick bone-in pork chops, about 1 inch thick

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp brown sugar

• 1/2 tsp black pepper

• 1 tsp salt

• 2 garlic cloves, crushed

• 1 tsp chopped parsley

Directions

• Preheat oven to 200°C (180°C fan).
• Pat the pork chops dry with kitchen paper.
• Mix paprika, garlic powder, onion powder, brown sugar, pepper and salt in a bowl.
• Rub the seasoning all over both pork chops.
• Heat olive oil in an oven-safe frying pan over medium-high heat.
• Sear pork chops for 3 minutes on each side until deeply golden.
• Add butter and crushed garlic, spooning the melted butter over the chops.
• Transfer pan to oven and cook for 10 to 15 minutes until internal temperature reaches 63°C.
• Rest for 5 minutes, sprinkle with parsley and serve hot.

Notes

• Use thick pork chops for the juiciest result.
• Allow the meat to rest before serving.
• Internal temperature should reach 63°C before resting.