Cowboy Pork Chops Longhorn Recipe

Longhorn Steakhouse’s cowboy pork chops recipe turns ordinary pork into a steakhouse masterpiece. “These ain’t your grandma’s overcooked, dry, 1/2-inch-thick pork chops”. The Longhorn Steakhouse’s cowboy pork chop showcases a thick-cut, bone-in cut that’s “seasoned to perfection and grilled to achieve a beautifully charred exterior while keeping the inside juicy and tender”.

These steakhouse pork chops stand out because of their special treatment. The chefs now choose “Premium Heritage bred pork for its superior taste and grilling it just like other cuts of beef”. “These are hands down the most AMAZING pork chops we’ve ever made”. The signature sauce creates an unforgettable flavor that’s “sweet from the molasses and kinda boozy thanks to the bourbon,” which perfectly complements the smoky chops.

You’ll discover how to make the famous longhorn cowboy pork chops at home in this piece. The recipe covers everything from choosing the right cut to getting that restaurant-quality finish. On top of that, you’ll learn the exact cooking temperature of 145 degrees F needed for juicy results. The longhorn pork chop recipe helps you create steakhouse quality right from your kitchen, perfect to raise your weeknight meals or impress dinner guests.

The Story Behind Longhorn’s Cowboy Pork Chops

The cowboy pork chops at Longhorn Steakhouse are a state-of-the-art creation that changed how restaurants cook pork. These signature chops became a standout menu item that fascinated diners looking for something beyond the usual steak offerings. The restaurant wanted to raise pork to match the status of premium beef cuts.

What makes them different from regular pork chops

Longhorn’s cowboy pork chops are different from regular pork chops in many ways. Thickness sets them apart first—these aren’t thin, quick-cooking cuts. They’re substantial, meaty portions cut between 1½ to 2 inches thick. This extra thickness lets the meat sear properly while staying juicy inside.

The longhorn cowboy pork chops use bone-in ribeye cuts instead of standard loin chops. The bone makes the meat more flavorful during cooking and helps keep it from overcooking. These cuts have more marbling than regular pork chops, which gives them a rich taste and juicy texture.

These steakhouse pork chops stand out because of their preparation method too. Longhorn treats these premium pork cuts like beef steaks. This includes:

• Dry-aging the meat to concentrate flavors
• Using a resilient spice rub that forms a flavorful crust
• Employing the sear-then-roast method typically reserved for prime steaks
• Allowing proper rest time before serving

The longhorn pork chop recipe has a special bourbon-molasses glaze that balances sweet and smoky notes with savory pork. This glaze turns into a caramelized coating while cooking and creates flavor layers you can’t get with basic seasonings.

Why this recipe became a steakhouse favorite

We noticed the cowboy pork chops longhorn recipe became prominent because it gave diners something unexpected. Most steakhouses only served beef at the time, but this unique pork option added variety and value.

The business side made sense too. The steakhouse could give guests a premium meal that cost less than their best beef cuts. This attracted customers who wanted a special dinner without spending too much.

On top of that, it looked amazing on the plate. The bone stood up dramatically with a glistening bourbon glaze. Diners were happy to share photos on social media—giving the restaurant free publicity.

The recipe came right when people started caring more about heritage pork breeds and better pork products. Customers who knew about meat quality loved how these steakhouse pork chops tasted better than regular pork.

The recipe worked well because chefs could adapt it. While the basic cooking stayed the same, they could change sides and sauces with the seasons. Longhorn kept the popular dish exciting by making small changes throughout the year.

The taste lived up to its looks. Premium cuts, expert cooking, and that signature bourbon glaze created an exceptional meal that brought customers back just for this dish. It’s now a permanent star on the Longhorn Steakhouse menu.

Essential Ingredients for Authentic Flavor

The secret to amazing longhorn cowboy pork chops lies in choosing ingredients that blend perfectly to create that classic steakhouse taste. You can make restaurant-quality pork chops right in your kitchen by picking the right components.

The perfect cut: bone-in ribeye pork chops

The right pork cut is the foundation of outstanding cowboy pork chops. You’ll need bone-in ribeye pork chops cut 1½ to 2 inches thick for authentic longhorn steakhouse pork chops. Each chop should weigh about 12 ounces. These hefty chops look and cook much like their beef counterparts.

The bone does more than just look good on the plate. It adds rich flavor as the marrow heats and seeps into the meat. The bone helps distribute heat evenly through the meat and keeps the pork from drying out – a common problem with other pork dishes.

These thick chops stay juicy throughout cooking, unlike thinner cuts. Some butchers call these “tomahawk pork chops.” If you can’t find them easily, just ask your butcher for 1½-2 inch bone-in center-cut rib chops.

The signature spice rub

The sort of thing I love about cowboy pork chops is their distinctive flavor from a balanced spice mix. Here’s the authentic rub:

• 1 Tbsp chili powder
• 1½ tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• ¾ tsp black pepper
• ½ tsp light brown sugar
• ¼ tsp kosher salt

Chili powder and paprika create deep smokiness in this blend. The brown sugar helps balance any bitterness and creates better browning. Just mix all ingredients in a small bowl and coat both sides of your pork chops generously.

The bourbon-molasses glaze

The bourbon-molasses glaze lifts these pork chops to new heights. This sweet-savory sauce makes these chops truly special.

You’ll need these ingredients for authentic flavor:

• ¼ cup bourbon
• 2 tsp unsulphured molasses
• 1 Tbsp finely chopped fresh thyme
• 1 shallot, finely chopped (about ¼ cup)
• Apple cider vinegar
• Whole-grain mustard

The glaze’s character comes from its contrasting elements. Sweet molasses balances bourbon’s complexity to create what chefs call a “kinda boozy” sauce that pairs perfectly with smoky chops. These ingredients combine into a rich sauce that coats the meat beautifully.

Optional herbs and aromatics

The rub and glaze provide the main flavors, but herbs and aromatics can improve your longhorn steakhouse pork chops even more. Sage pairs especially well with pork, bringing an earthy, slightly peppery taste that works great with these fatty ribeye chops.

Rosemary adds a piney, fragrant flavor that matches pork’s richness – perfect for grilled dishes. Its oils seep into the meat during cooking. Thyme offers subtle earthiness with light floral and lemony notes that complement the bourbon glaze perfectly.

Garlic cloves, shallots, or fresh chiles can add more depth during cooking. These ingredients add complex flavors while keeping the signature taste that makes cowboy pork chops longhorn recipe unique.

Step-by-Step Cooking Instructions

Let’s become skilled at making Longhorn Steakhouse cowboy pork chops. You’ll need to execute specific cooking techniques. Here’s how to recreate this signature dish with restaurant-quality results in your kitchen.

1. Prepping the pork chops

Great pork chops start with the right preparation. Take your pork chops out of the refrigerator about 30 minutes before cooking. This vital step will give a consistent cook throughout the thick cuts. Paper towels should be used to pat the meat really dry. You won’t get a good sear with moisture, so this step matters.

A simple brine can improve the flavor. You might want to dissolve salt in boiling water, add cold water, then let the chops soak for 30 minutes to 12 hours. The meat will absorb moisture as the muscle tissue breaks down, and you’ll end up with juicier chops.

2. Applying the dry rub

Longhorn cowboy pork chops get their signature taste from the spice mixture. Coat both sides with a thin layer of oil after drying the meat – this helps the seasonings stick. The spice rub should be pressed firmly into the meat.

Plan on using about 1 tablespoon of rub per pound of meat. Let the seasoned pork chops sit at room temperature for at least 30 minutes. The flavors will develop even deeper if you let them rest overnight in the fridge.

3. Searing in a cast iron skillet

The distinctive crust comes from a proper sear. Get a large cast-iron skillet hot over medium-high heat until it’s almost smoking. Use avocado oil to keep smoke minimal.

Place the seasoned pork chops in the hot skillet carefully and make sure they contact the hot surface well. Here’s how to get that perfect brown crust:

1. Let chops cook without moving them for 2-3 minutes per side
2. Press down lightly to get maximum surface contact
3. Grab tongs to sear the edges if the chops have a fat cap

4. Finishing in the oven

Move those beautifully crusted chops to the oven once they’re seared. Put them on a wire rack on a baking sheet. This setup lets air flow around the meat for even cooking.

Set your oven to 350-375°F and cook until the internal temperature hits 130-135°F. This usually takes 10-15 minutes based on thickness. An instant-read thermometer will give you the most accurate reading.

Thick cowboy pork chops (1.5+ inches) need this two-stage method to avoid burning the outside before the center cooks. Thinner chops under ¾-inch can cook completely in the skillet.

5. Resting for maximum juiciness

The last step might be the most important one that people often skip. Give the pork chops 5-10 minutes to rest after cooking. Set them on a cutting board and cover loosely with foil.

The internal temperature will climb another 5-10 degrees while resting, reaching the perfect 145°F. This rest time lets all those tasty juices spread back through the meat. Cut into them too soon and those juices will escape, leaving you with dry, less flavorful meat.

These steps will help you create authentic Longhorn Steakhouse pork chops. You’ll get that perfect balance of crusty exterior and juicy interior that makes the cowboy pork chops Longhorn recipe so special.

Making the Signature Bourbon Sauce

The bourbon sauce takes longhorn cowboy pork chops from excellent to extraordinary. This rich, complex finishing touch reshapes simple pork into a beloved steakhouse experience.

Why molasses and bourbon work so well

Molasses and bourbon create a magical sauce with remarkable depth. Molasses brings deep sweetness and caramel notes that perfectly match the vanilla and oak flavors in barrel-aged bourbon. These ingredients work together through flavor harmony—bourbon’s warmth balances molasses’ rich sweetness.

The acidity from apple cider vinegar cuts through both rich elements and creates perfect balance. Rosemary brings a new dimension with its fragrant, piney notes that boost the sauce without overpowering it.

How to reduce and emulsify the sauce

The authentic longhorn pork chop recipe starts by combining:

• 3/4 cup molasses
• 1/4 cup apple cider vinegar
• 1 rosemary sprig

Cook this mixture over medium heat until it reduces to about 2/3 cup, usually 12-15 minutes. The reduction makes flavors more intense as liquid evaporates.

After reduction, whisk in 4 tablespoons of unsalted butter followed by 1/4 cup bourbon. Keep cooking until the sauce thickens, about 1-2 minutes more. Butter acts as a vital emulsifier that helps bind incompatible liquids into a smooth, cohesive sauce.

You’ll know the sauce is ready when it leaves a visible trail as you run a spoon through it. This shows ideal thickness to coat the steakhouse pork chops.

Tips to avoid breaking the sauce

Temperature management is vital for sauce stability. Never let a bourbon sauce boil after adding butter because excessive heat breaks emulsions. The key is to maintain steady, gentle heat throughout the process.

If your sauce starts separating with visible oil droplets forming around edges, stop cooking immediately. Add a tablespoon of liquid and whisk vigorously to fix the emulsion.

Stubborn breaks need a fresh emulsion in a separate bowl using a small amount of liquid, then slowly whisk in the broken sauce. A splash of heavy cream can sometimes stabilize difficult sauces through its high fat content.

Keep leftover bourbon-molasses sauce in the refrigerator, but remember that gentle warming maintains that silky consistency that makes longhorn steakhouse cowboy pork chops unforgettable.

Serving and Pairing Ideas

A memorable steakhouse experience needs more than just perfectly cooked cowboy pork chops. The right combination of side dishes and serving methods can turn these chops from a simple main course into an unforgettable meal.

Best sides to serve with cowboy pork chops

Great steakhouse pork chops deserve classic sides like creamy garlic mashed potatoes or scalloped potatoes. Wild rice pilaf mixed with cranberries and almonds creates a beautiful contrast with the smoky pork. Crispy, tangy roasted Brussels sprouts with balsamic vinegar add complexity, while lemony broccoli brings a fresh brightness to the plate. Southern comfort comes alive with a cheesy hash brown casserole.

Presentation tips for a steakhouse-style meal

Restaurant-quality presentation starts with smart spacing between the chops and sides on each plate. The bourbon sauce should be spooned over the pork right before serving. A few lemon wedges on the side complete the steakhouse look perfectly. This approach makes the cowboy pork chops the star while letting the sides play their supporting role beautifully.

How to store and reheat leftovers

Leftover pork chops stay fresh in airtight containers for up to three days. The best way to reheat them involves placing the chops in an oven-safe dish with 1 tablespoon liquid per chop. Cover the dish tightly with foil and warm at 350°F for 10-15 minutes. You can also reheat them in a skillet with broth over low heat.

Restaurant-quality longhorn cowboy pork chops taste amazing when made at home. These exceptional chops are different from regular pork dishes because of their thickness, special cooking method, and that bourbon-molasses glaze. A strong spice rub combined with sweet, boozy sauce creates flavors you rarely get in home cooking.

The recipe works best when you follow each key step. Start with thick, bone-in ribeye pork chops – they’re the foundation of great results. A proper spice rub and two-stage cooking process will give a perfect mix of charred outside and juicy inside. The meat needs time to rest, which helps keep all those tasty juices inside.

This longhorn pork chop recipe makes fancy entertaining easy. Your guests will without doubt love how it looks and tastes just like a steakhouse dish. These pork chops become the star of your dinner when served with classic sides like creamy mashed potatoes or roasted vegetables.

When you’re craving a steak dinner, think about this cowboy pork chop instead. You can easily make it at home, and it costs substantially less than premium beef cuts. This recipe gives you great taste and good value – perfect for home cooks who want to add something special to their cooking skills.

Here are some FAQs about the cowboy pork chops longhorn recipe:

What are cowboy pork chops?

Cowboy pork chops are a hearty, thick-cut, bone-in pork chop that is typically seasoned with a robust spice rub and grilled. The name often implies a larger, more flavorful chop suitable for a rustic, satisfying meal. This style is the inspiration behind popular restaurant dishes like the cowboy pork chops longhorn recipe.

What seasonings does LongHorn Steakhouse use?

While LongHorn Steakhouse’s exact seasoning blend is proprietary, it is widely known to be a savory mix of salt, black pepper, garlic, and other signature spices. The blend creates the distinctive, bold flavor profile found on their steaks and other grilled meats, including their version of cowboy pork chops. Many copycat recipes attempt to recreate this specific seasoning.

What is the 6 2 2 rule for pork?

The 6 2 2 rule is a simple grilling method for pork chops, meaning you grill them for 6 minutes total, flipping every 2 minutes, and letting them rest for 2 minutes afterwards. This technique helps cook the chops evenly and retain moisture. It can be applied when preparing items like a cowboy pork chops longhorn recipe to achieve a perfectly cooked chop.

How do you cook pork chops so they are tender and not tough?

To cook tender pork chops, you should brine them beforehand or use a simple dry rub to add moisture and flavor, then avoid overcooking them. Cooking to the correct internal temperature of 145°F and allowing them to rest for at least 5 minutes is the most crucial step for tenderness. These techniques are key in any good cowboy pork chops longhorn recipe.

What temperature is a cowboy pork chop done?

A cowboy pork chop, like all pork, is safely done when it reaches an internal temperature of 145°F as measured by a meat thermometer. At this temperature, the meat will be juicy, slightly pink in the center, and perfectly safe to eat. This is the target temperature for any reliable cowboy pork chops longhorn recipe.

Why did God forbid pork?

The dietary prohibition against pork in Leviticus in the Bible is a complex religious law given to the Israelites, with reasons often interpreted as relating to health, ritual purity, and setting the community apart from others. The text itself classifies the pig as unclean because it does not chew the cud, though it has a split hoof. This is a matter of ancient religious law and dietary practice.

What does Texas Roadhouse do to make their steaks so tender?

Texas Roadhouse is famous for hand-cutting their steaks daily and aging them to enhance tenderness and flavor. They also use a specific seasoning and cooking method on a flat-top grill, which helps seal in juices. This focus on quality meat and preparation is different from the grilling techniques used in a cowboy pork chops longhorn recipe.

What kind of butter does Longhorn use?

LongHorn Steakhouse is known for finishing their steaks and some other dishes with a proprietary garlic and herb butter. This melted butter is brushed onto the meat just before serving, adding a rich, savory flavor and sheen. This finishing touch could also complement a dish like the cowboy pork chops longhorn recipe.

Is longhorn seasoning the same as dry rub?

Yes, LongHorn’s signature seasoning is a type of dry rub, which is a blend of dry spices and herbs applied to the surface of the meat before cooking. This dry rub forms a flavorful crust when grilled. This style of seasoning is central to replicating their dishes, including a cowboy pork chops longhorn recipe at home.

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