LongHorn-Style Cowboy Pork Chops
Thick bone-in pork chops rubbed with paprika, garlic powder and cayenne, seared hard and finished in garlic butter to 145°F. Serves 2.
Want This Recipe Later?
Ingredients
- 2 bone-in pork chops 1 1/2 inches thick
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 cloves garlic crushed
- 2 tablespoons butter
Instructions
- Heat a heavy skillet or grill over medium-high heat.
- In a small bowl, mix the paprika, garlic powder and cayenne pepper.
- Brush both sides of each pork chop with the olive oil, coating them evenly.
- Rub the spice mixture generously over both sides of the chops until they are fully covered.
- Place the chops in the hot skillet without crowding them and cook about 4 minutes per side, until a brown crust forms.
- Lower the heat to medium, add the crushed garlic and butter, and cook about 2 minutes more, spooning the butter over the chops, until the thickest part reaches 145°F on a food thermometer.
- Move the chops to a plate and let them rest for 3 minutes before serving.
Notes
Copycat-style recipe; LongHorn does not publish its own. Thick chops may need longer than the times given: cook to 145°F. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 626kcalCarbohydrates: 4.3gProtein: 61.6gFat: 39.9gSodium: 152mgFiber: 1.6gSugar: 0.5g
Made this recipe? Tap a star to rate it.