LongHorn Steakhouse Cowboy Pork Chop Copycat – Big Flavor, Juicy Results

If you love a hearty, well-seasoned pork chop with a smoky char and a touch of sweetness, this LongHorn Steakhouse Cowboy Pork Chop copycat will hit the spot. It’s thick, juicy, and loaded with bold, balanced flavor. The best part?

You can make it at home in under an hour with simple pantry ingredients. Whether you’re cooking for a weeknight dinner or a weekend cookout, this recipe delivers steakhouse quality without the restaurant bill.

Why This Recipe Works

This recipe leans on three essentials: a dry brine, a bold rub, and a quick sear with a gentle finish. The dry brine—just salt and time—helps the pork retain moisture and seasons it all the way through.

A cowboy-style rub adds savory, smoky, and slightly sweet notes that caramelize beautifully on the grill or in a cast-iron skillet. Finally, the two-stage cooking method (hot sear, then finish at a lower temperature) keeps the chops tender and juicy instead of dry and tough.

We also add a butter baste at the end with garlic and herbs. That last step brings restaurant-level richness and gloss.

It’s simple, but it makes a big difference in flavor and texture.

Shopping List

• Bone-in pork chops (1.25–1.5 inches thick, rib or center-cut; about 10–12 oz each)
• Kosher salt
• Black pepper (freshly ground)
• Smoked paprika
• Garlic powder
• Onion powder
• Ground cumin
• Brown sugar (light or dark)
• Chili powder (mild; add cayenne if you like heat)
• Dried thyme (or dried rosemary)
• Olive oil (or canola/avocado oil for high heat)
• Unsalted butter
• Fresh garlic cloves
• Fresh rosemary or thyme sprigs
• Apple cider vinegar (for a finishing splash)
• Optional: Liquid smoke (tiny splash), cayenne, or maple syrup for glaze

How to Make It

1. Dry brine the pork chops. Pat chops dry. Season both sides with 1/2 teaspoon kosher salt per chop. Set on a rack over a tray and refrigerate uncovered for 30–90 minutes.If you have time, go up to 12 hours. This step boosts juiciness and flavor.
2. Mix the cowboy rub. In a small bowl, combine 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon brown sugar, 1/2 teaspoon ground cumin, 1/2 teaspoon dried thyme, and 1 teaspoon black pepper. Adjust heat with a pinch of cayenne if desired.
3. Prep the chops. Remove chops from the fridge 20–30 minutes before cooking.Blot any surface moisture. Lightly coat with olive oil, then apply the rub evenly on all sides, pressing it in so it adheres.
4. Choose your cooking method. For grill: Preheat to medium-high (425–450°F). Clean and oil grates.For stovetop: Preheat a heavy cast-iron skillet over medium-high until very hot; add 1 tablespoon oil.
5. Sear for crust. Place chops on the hot grill or skillet. Sear 2–3 minutes per side until you get a deep, flavorful crust. Don’t move them around—let the Maillard reaction do its thing.
6. Finish gently. Move chops to indirect heat on the grill, or reduce skillet heat to medium-low.Add 1 tablespoon butter, 2 crushed garlic cloves, and a rosemary/thyme sprig to the pan. Tilt and baste for 1–2 minutes. Cook until the internal temperature hits 140–145°F (use an instant-read thermometer).

   For 1.25–1.5-inch chops, total cook time is usually 10–14 minutes.

7. Rest and brighten. Transfer chops to a plate and rest 5–8 minutes. Spoon over any buttery pan juices. Finish with a tiny splash of apple cider vinegar to sharpen the flavors and cut through the richness.
8. Optional glaze. For a restaurant-style sheen, whisk 1 tablespoon melted butter with 1 teaspoon maple syrup and a few drops of apple cider vinegar.Brush lightly over the chops before serving.
9. Serve. Plate with mashed potatoes, grilled corn, or a crisp salad. A sprinkle of flaky salt at the table makes the flavors pop.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheat: Warm gently at 300°F in the oven, covered, until heated through (about 10–15 minutes).Splash a teaspoon of water or broth in the pan to keep moisture. Avoid microwaving on high; it can toughen the meat.

Health Benefits

• High-quality protein: Pork chops deliver essential amino acids for muscle repair and satiety.
• B vitamins: Rich in B6, niacin, and thiamin, which support energy metabolism and brain function.
• Iron and zinc: Important for immune health and oxygen transport.
• Smart fat choices: Using olive oil and controlling butter portions keeps the dish flavorful without going overboard.
• Sodium awareness: Dry brining uses salt effectively so you can season less at the table and still get big flavor.

What Not to Do

• Don’t skip the thermometer. Guessing leads to dry or undercooked pork. Target 140–145°F, then rest.
• Don’t overcook. Pork is safe and juicy at 145°F with a 3-minute rest.Going to 160°F+ dries it out fast.
• Don’t use thin chops. Thin cuts overcook before they can brown properly. Stick to 1.25–1.5 inches.
• Don’t move the meat too soon. Breaking the sear leads to a pale crust and lost juices.
• Don’t drown in sauce. A light glaze or butter baste is enough. Let the rub and sear shine.

Variations You Can Try

• Sweet heat: Add 1/4 teaspoon cayenne and swap brown sugar for maple sugar for a subtle smoky-sweet kick.
• Coffee rub: Mix 1 teaspoon finely ground espresso into the rub.It deepens the crust and adds toasty notes.
• Herb-forward: Increase dried thyme to 1 teaspoon and add 1/2 teaspoon dried rosemary. Finish with lemon zest.
• Smoky BBQ: Brush with your favorite BBQ sauce during the last 2 minutes of cooking to set a shiny glaze.
• Cast-iron only: If you’re not grilling, add a small splash of water or broth to the skillet after searing to deglaze, then baste with the buttery jus.
• Bone-in ribeye chop: For a true steakhouse vibe, ask your butcher for tomahawk-style pork rib chops.

FAQ

Can I use boneless pork chops?

Yes, but choose thick boneless chops (at least 1.25 inches). Boneless cooks a bit faster, so watch the temperature closely and rest well to keep them juicy.

What if I don’t have a grill?

A heavy cast-iron skillet or grill pan works great.

Sear over medium-high, then lower the heat to finish, basting with butter and herbs.

How long should I marinate instead of dry brining?

You don’t need a wet marinade here. The dry brine seasons the meat while maintaining texture. If you prefer a marinade, keep it short (30–60 minutes) and avoid high-acid blends that can toughen the exterior.

Is pink pork safe?

Yes.

Pork is safe at 145°F with a short rest, which often leaves a slight pink blush. Focus on temperature, not color.

What sides pair best?

Mashed or roasted potatoes, grilled asparagus, sautéed green beans, coleslaw, or a crisp apple-cabbage salad. A tangy side balances the rich chop.

Can I make the rub ahead?

Absolutely.

Mix a larger batch and store it airtight for up to 3 months. Keep it in a cool, dark place to preserve the smoky aroma.

How do I prevent the sugar in the rub from burning?

Use moderate sugar (just a teaspoon per chop) and sear briefly before lowering the heat to finish. If using a high-sugar glaze, apply it in the last 1–2 minutes.

What if my chops are thinner?

Reduce sear time to about 1–2 minutes per side and finish quickly.

Pull at 140°F and rest. Thin chops are less forgiving, so monitor closely.

Can I brine without refrigeration?

It’s best to refrigerate for food safety. If short on time, salt the chops at room temperature for 20–30 minutes max, then cook promptly.

How do I scale for a crowd?

Double or triple the rub and cook in batches.

Keep finished chops warm in a 200°F oven, loosely tented with foil, and serve within 20–30 minutes.

Wrapping Up

This LongHorn Steakhouse Cowboy Pork Chop copycat brings steakhouse swagger to your kitchen with straightforward steps and bold, reliable flavor. Dry brine, a solid rub, and careful temperature control are the keys to juicy results every time. Once you master the sear-and-finish method, you can tweak the rub, add a glaze, or swap herbs to match your mood.

Keep an instant-read thermometer handy, and you’ll turn out show-stopping chops on any night of the week.