Texas Roadhouse Pork Chops with Golden Paprika Crust
By Marcus Hale
Total
30 min
Servings
4
Level
Easy
Patting the chops dry and leaving them undisturbed in hot oil allows browning instead of steaming, building a golden spice crust. These Texas Roadhouse-style pork chops finish in the oven with broth and butter for a juicy center and lightly smoky paprika flavor.
Bone-in, 1-inch chops provide the starting point, while garlic powder, onion powder, paprika, salt, pepper, brown sugar, and thyme make the rub. Olive oil handles the initial sear, and melted butter is spooned over the meat to support browning. Chicken broth loosens browned bits before baking, while optional fresh lemon juice brings a bright finish. A cast iron or other heavy oven-safe skillet carries the chops from stovetop to oven.
Watch for shimmering, not smoking, oil and a deep golden-brown surface before flipping. If the chops are moved too soon or packed tightly into a small skillet, moisture builds and the crust suffers. The oven step finishes them more gently, but the thermometer—not the clock alone—confirms the stated 145°F (63°C) internal temperature. Letting the meat rest keeps the juices from running out immediately when sliced.
Serve the chops hot while the crust is still crisp, with mashed potatoes, green beans, a garden salad, corn on the cob, or baked macaroni and cheese. Refrigerate leftovers in an airtight container, then warm them slowly in a medium-low skillet or a 300°F (150°C) oven to limit drying.
Why you'll love this recipe
- Drying the pork before it meets the skillet prevents surface moisture from steaming the meat, allowing the oil to form the deeply browned crust described.
- A spice rub of garlic, onion, paprika, brown sugar, and thyme seasons both sides, while brown sugar helps the exterior caramelize.
- Searing first and baking afterward divides the cooking work, giving the chops a golden exterior before the oven finishes their centers evenly.
- Butter basting during the skillet stage coats the chops with pan juices, supporting browning while adding the recipe’s stated richness.
- Chicken broth deglazes the skillet after searing, lifting browned bits into the pan liquid so those cooked-on flavors remain with the pork.
- Resting the baked chops for five minutes gives their juices time to redistribute, so cutting does not immediately drain the interior.
Ingredients
- •4 pork chops (bone-in, about 1-inch thick)
- •2 tbsp olive oil
- •2 tbsp butter
- •1 tsp garlic powder
- •1 tsp onion powder
- •1 tsp paprika (smoked if available)
- •1 tsp salt
- •0.5 tsp black pepper (freshly ground)
- •1 tsp brown sugar
- •0.5 tsp dried thyme
- •0.5 cup chicken broth
- •1 tbsp lemon juice (freshly squeezed, optional)
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Pat the pork chops dry with paper towels.
- 3
Combine the garlic powder, onion powder, paprika, salt, black pepper, brown sugar, and dried thyme in a small bowl.
- 4
Rub the seasoning mixture evenly over both sides of the pork chops.
- 5
Heat the olive oil in a cast iron or heavy oven-safe skillet over medium-high heat until shimmering but not smoking.
- 6
Add the pork chops and sear for 3 to 4 minutes per side, until deeply golden brown.
- 7
Add the butter to the skillet and let it melt.
- 8
Spoon the melted butter over the pork chops.
- 9
Pour in the chicken broth and scrape up the browned bits from the pan.
- 10
Transfer the skillet to the oven and bake for 8 to 10 minutes, until the chops reach an internal temperature of 145°F (63°C).
- 11
Remove the chops from the oven and let them rest for 5 minutes.
- 12
Squeeze the optional fresh lemon juice over the pork chops before serving.
FAQ
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
