Description
Enjoy the flavors of Texas Roadhouse with these succulent pork chops, marinated for tenderness and grilled to perfection, complemented by a creamy peppercorn sauce.
Ingredients
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For the Marinade:
- 1/2 cup vegetable oil
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
For the Pork Chops:
- 4 boneless pork chops, approximately 1-inch thick
- Salt, to taste
- 2 tablespoons butter
For the Peppercorn Sauce:
- 2 tablespoons cracked black peppercorns
- 1/2 cup butter
- 1/4 cup red wine
- 4 cups brown gravy
Instructions
- Marinate the Pork Chops:
- In a mixing bowl, whisk together the vegetable oil, Worcestershire sauce, soy sauce, lemon juice, brown sugar, garlic powder, and black pepper until well combined.
- Place the pork chops in a shallow dish or a resealable plastic bag. Pour the marinade over the pork chops, ensuring they are thoroughly coated.
- Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and tenderize the meat.
- Prepare the Peppercorn Sauce:
- In a saucepan over medium heat, toast the cracked black peppercorns for about 1½ minutes to release their aroma.
- Add the butter to the saucepan and let it melt completely.
- Pour in the red wine and cook until the alcohol evaporates, approximately 2-3 minutes.
- Stir in the brown gravy and let the mixture simmer gently until fully blended and heated through. Keep the sauce warm on low heat.
- Grill the Pork Chops:
- Preheat your grill to medium-high heat (around 375-400°F or 190-200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
- Remove the pork chops from the marinade, allowing any excess to drip off. Season both sides lightly with salt. Discard the remaining marinade.
- Place the pork chops on the preheated grill. Cook for approximately 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium doneness.
- Once cooked, transfer the pork chops to a plate, tent with aluminum foil, and let them rest for about 5 minutes to retain their juices.
- Serve:
- Arrange the rested pork chops on serving plates. Generously spoon the warm peppercorn sauce over each chop.
- Pair with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh salad, to complete the meal.
Notes
- Marinating: Allowing the pork chops to marinate overnight enhances their flavor and tenderness.
- Cooking Method: If a grill is unavailable, the pork chops can be pan-seared in a hot skillet for 3-4 minutes on each side, then finished in a preheated oven at 375°F (190°C) until they reach the desired internal temperature.
- Peppercorn Sauce: For a creamier sauce, consider adding a splash of heavy cream during the simmering process.