Olivia
Get ready to chow down on some tender, juicy pork chops with a kick of smoky flavor. These Cowboy Pork Chops are inspired by a signature dish at Longhorn Steakhouse, and they truly capture the spirit of the Wild West.
As soon as I took my first bite of Longhorn Steakhouse Cowboy Pork Chop months ago, I just had to try recreating them at home. Their bone-in chops are so thick and meaty, with a perfect balance of savory and sweet from a balsamic glaze. I love how the smoky, charred crust gives way to tender, succulent meat inside. They’re a hearty meal that will satisfy any wrangler’s appetite.
What Does Longhorn Steakhouse Cowboy Pork Chop Taste Like?
The Longhorn Steakhouse Cowboy Pork Chop is an umami bomb for your taste buds. The thick-cut, bone-in chop provides plenty of rich, meaty pork flavor that will make your mouth water. The outside of the chop gets a nice char from searing it in the skillet, giving it a slightly crispy texture and a lovely browned color.
But the real star of the show is the balsamic orange glaze. It strikes the perfect balance of sweet and tangy. The bright citrus flavor of the fresh orange juice perks up your palate. It mixes with the mellow sweetness of the balsamic for a sticky, lacquered glaze that perfectly offsets the savory chops. A touch of black pepper gives it all a little kick.
How to Make Longhorn Steakhouse Cowboy Pork Chops
Recreating these Cowboy Pork Chops at home is pretty straightforward. Here’s a step-by-step guide:
Ingredients Needed
- 2 (20 oz) 2-inch thick bone-in pork chops
- 1 1/2 tbsp avocado oil
- rosemary salt and pepper to taste
- 2-3 cloves smashed garlic
- 10 sprigs thyme
- 5 sprigs sage
- 2 tbsp unsalted butter
Balsamic orange glaze:
- 1 cup orange juice
- 1/3 cup balsamic vinegar
- 7 tbsp cold unsalted butter
- rosemary salt and pepper to taste
Kitchen Tools
- Tongs
- Spoon or spatula
- Knife
- Cutting board
- Large cast iron or stainless steel skillet
Step-by- Step Instructions
Step 1: Prepare the Pork Chops
Take the pork chops out of the fridge and let them temper/come up to room temperature for 40-45 minutes before cooking. Pat them dry thoroughly with paper towels. Use a sharp knife to cut slits across the fat cap of the chops to prevent curling.
Step 2: Seasoning the Pork Chops
Rub pork chops all over with olive oil. Generously season both sides of the chops with the rosemary salt and lots of freshly ground black pepper.
Step 3: Prepare the skillet
Heat a large skillet over high heat until smoking hot. Add just enough oil to coat the bottom.
Step 4: Sear the Pork Chops
Place the pork chops in the pan and sear for 2-3 minutes until nicely browned. Flip and sear the other side for another 2 minutes.
Step 5: Baste the Pork Chops:
Turn heat down to medium-low. Add the crushed garlic cloves and butter to the pan. Once butter has melted and starts foaming, tilt pan and start basting the chops for 2 minutes. Add the thyme and sage, basting for another 2 minutes.
Step 6: Rest the Pork Chops and reserving the excess fat:
Remove the chops from the pan and let rest for 7-8 minutes.
Pour off excess fat from the pan, reserving it.
Step 7: Make the Glaze
Add the orange juice to the pan and simmer until reduced by half, scraping up any browned bits stuck to the bottom. Add the balsamic vinegar and reduce again by half. Reduce heat to low and gradually whisk in the cold butter cubes until thickened and sauce-like.
Step 8: Final Seasoning and Serving:
Season sauce with more black pepper and a sprinkle of rosemary salt. Slice pork chops and serve drizzled with the orange balsamic sauce.
Variations for Longhorn Steakhouse Cowboy Pork Chop
While the original recipe is a tried-and-true favorite, feel free to put your own spin on the Longhorn Steakhouse Cowboy Pork Chop:
- Use a dry rub instead of just salt and pepper for more flavor.
- Add different herbs to the butter baste like rosemary, oregano or marjoram.
- Glaze chops with bourbon, maple syrup, honey, or stone fruit preserves instead.
- Top with caramelized onions or sauteed mushrooms for extra flavor.
- Make a pan sauce from the fond using broth, wine or cider for a creamy chop.
- Grill or broil the chops instead of pan-searing for a smokier flavor.
- Use apple cider or pineapple juice instead of orange juice for the glaze.
Serving Suggestions
These pork chops pair wonderfully with classic cowboy sides:
- Loaded Baked Potatoes – Top russet potatoes with cheddar, bacon, scallions and sour cream.
- Fire-Roasted Corn on the Cob – Brush shucked corn with a smoky chili-lime butter before grilling.
- Cowboy Beans – Simmer pinto beans with bacon, onion, garlic, bell pepper and barbecue sauce.
- Glazed Carrots – Toss peeled baby carrots with brown sugar, butter and a pinch of cinnamon.
- Buttermilk Biscuits – Flaky, buttery biscuits are perfect for sopping up any sauce.
- Green Salad with Ranch – Crisp lettuce, cherry tomatoes, cheese, bacon and tangy ranch dressing.
Storing and Reheating Longhorn Steakhouse Cowboy Pork Chop
Proper storage is key when saving any leftovers from the Longhorn Steakhouse Cowboy Pork Chop. Here are some tips:
- Let pork chops cool completely before storing. Store in an airtight container.
- Chops can be refrigerated for 3-4 days. The glaze can be stored separately.
- For longer storage, freeze chops and glaze in an airtight bag for 2-3 months. Thaw overnight in the fridge before reheating.
- Refrigerated chops and glaze can go straight into a hot skillet, oven or microwave to reheat.
- For freezer-thawed chops, pat dry before reheating so they don’t get soggy. Reheat glaze in microwave.
- Bring chops up to an internal temperature of at least 145°F. Reheat glaze until warmed through.
- Don’t overheat or chops can dry out. Use lower heat and baste while reheating.
- If reheating in the microwave, cover and use short bursts of 30 seconds at a time.
- Add a little water or broth to the container when reheating for extra moisture.
FAQs
What cut of pork is used for the Cowboy Chop?
Longhorn Steakhouse uses a bone-in center cut pork chop, about 2 inches thick. The bone adds extra flavor.
Can I use boneless pork chops?
You can, but bone-in chops are highly recommended. The bone prevents them from drying out. If using boneless, watch the cooking time closely.
What’s the best way to season the chops?
Generously rub them all over with rosemary salt and freshly cracked black pepper. The salt brings out the pork’s flavor.
What kind of oil should I sear the chops in?
A high smoke point neutral oil like avocado or vegetable oil works best. This allows the chops to get a nice sear.
What if my chops curl while cooking?
Cutting slits across the fat cap before cooking prevents curling. Also be sure to dry the chops thoroughly before searing.
How do I get a nice crust on the chops?
Make sure the skillet is piping hot before adding chops. Don’t move them for 2-3 minutes after adding to the skillet so they get a good sear.
What’s the best way to baste the chops?
Use a spoon to scoop up the pan juices as the butter melts. Tilt the pan and spoon it over the tops of the chops continuously.
When should I make the glaze?
After removing the chops, make the glaze right in the same pan to get all the delicious browned bits from the pork.
What can I serve with the Cowboy Pork Chop?
Sides like mashed potatoes, roasted veggies, or a fresh green salad would complement it perfectly.
Longhorn Steakhouse Cowboy Pork Chop Recipe
Learn how to make the juicy, garlicky chops served at Longhorn Steakhouse. With just a quick sear, herb baste and tangy orange glaze, you'll have an amazing weeknight dinner.
Ingredients
- 2 20 oz 2-inch thick bone-in pork chops
- 1 1/2 tbsp avocado oil
- rosemary salt and pepper to taste
- 2-3 cloves smashed garlic
- 10 sprigs thyme
- 5 sprigs sage
- 2 tbsp unsalted butter
Balsamic orange glaze:
- 1 cup orange juice
- 1/3 cup balsamic vinegar
- 7 tbsp cold unsalted butter
- rosemary salt and pepper to taste
Instructions
- Prepare the Pork Chops: Take the pork chops out of the fridge and let them temper/come up to room temperature for 40-45 minutes before cooking. Pat them dry thoroughly with paper towels. Use a sharp knife to cut slits across the fat cap of the chops to prevent curling.
- Seasoning the Pork Chops: Rub pork chops all over with olive oil.
Generously season both sides of the chops with the rosemary salt and lots of freshly ground black pepper. - Prepare the skillet: Heat a large skillet over high heat until smoking hot. Add just enough oil to coat the bottom.
- Sear the Pork Chops: Place the pork chops in the pan and sear for 2-3 minutes until nicely browned. Flip and sear the other side for another 2 minutes.
- Baste the Pork Chops: Turn heat down to medium-low. Add the crushed garlic cloves and butter to the pan. Once butter has melted and starts foaming, tilt pan and start basting the chops for 2 minutes. Add the thyme and sage, basting for another 2 minutes.
- Rest the Pork Chops and reserving the excess fat: Remove the chops from the pan and let rest for 7-8 minutes. Pour off excess fat from the pan, reserving it.
- Make the Glaze: Add the orange juice to the pan and simmer until reduced by half, scraping up any browned bits stuck to the bottom.
Add the balsamic vinegar and reduce again by half.
Reduce heat to low and gradually whisk in the cold butter cubes until thickened and sauce-like. - Final Seasoning and Serving: Season sauce with more black pepper and a sprinkle of rosemary salt. Slice pork chops and serve drizzled with the orange balsamic sauce.
Nutrition Information:
Serving Size: 2Amount Per Serving: Calories: 700-800Total Fat: 50-60gSodium: 500-600mgCarbohydrates: 20-30gFiber: 1-2gSugar: 12-15gProtein: 40-50g
The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.
Final Word
Longhorn Steakhouse Cowboy Pork Chop Recipe guaranteed to satisfy that hankering for a big, bold steakhouse-worthy dinner. With just a few simple ingredients and techniques, you can have juicy, butter-basted chops coated in the most crave-worthy glaze right at home.
I hope this recipe inspires you to saddle up to the stove and cook up the most mouthwatering pork chops ever. Enjoy this taste of the Wild West in every savory bite!
