Pork Chop– Easy Outback Steakhouse Copycat

This homemade Outback-style pork chop recipe gives you thick, juicy pork with a buttery bourbon glaze that honestly… kinda tastes like it came straight from a steakhouse kitchen. It’s simple, fast (just 15 minutes on the grill), and way cheaper than eating out — perfect for a weeknight dinner that still feels a little special.

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Quick Summary

• Prep time: 15 minutes
• Cook time: 15 minutes
• Flavor: smoky, buttery, a lil’ sweet
• Great for: casual dinners, grill nights, impressing someone without looking like you tried too hard

Why I Like This Recipe

I wasn’t really trying to cook like a restaurant or anything — I just had some pork in the fridge and didn’t wanna do the usual. This came out kinda by accident the first time, and now it’s in the regular dinner rotation. That glaze?? Wild. Sweet, buttery, but not too much. It’s one of those “wow okay that actually worked” meals. And it’s quick. I can make it between matches. Literally.

Ingredients

Pork Chops:

• 5 thick-cut boneless pork loin chops
• 2 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika (optional, but good)

Steakhouse Rub:

• 1 tbsp steak seasoning
• 1 tsp dried oregano
• 1 tsp red pepper flakes (also optional — adds a kick)

Bourbon Butter Glaze:

• 4 tbsp unsalted butter
• 2 tbsp brown sugar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 2 tbsp bourbon (or sub apple juice — still tasty)

How To Make Pork Chop

1. Butterfly the pork: Cut them almost in half horizontally so they cook evenly. Don’t go all the way through. Like a lil pork book.
2. Season well: Mix all your spices together — both the basic seasoning and the steakhouse rub. Rub that all over the chops. Let ’em sit for 15 mins. Trust me, it matters.
3. Make the glaze: Melt butter in a small pan. Stir in brown sugar, honey, mustard, and bourbon. Let it simmer till it thickens slightly. Smells so good. Set aside.
4. Heat up the grill: You want one side on high heat, the other low. That’s your sear + finish zone.
5. Grill time: Pop the chops on the hot side first — about 2 minutes per side. You want those nice grill marks.
6. Move to low heat + glaze: Brush on that glaze. Flip. Brush again. Let them cook till internal temp hits 135–140°F.
7. Rest: Pull them off the grill, tent with foil, and let them chill for 5 mins. They’ll finish cooking and get all juicy.
8. Serve: Plate ’em with a drizzle of that leftover glaze. Maybe some mashed potatoes or roasted veggies on the side? Up to you.

Tips for Success

• Let the seasoning sit — don’t rush it. It soaks in better.
• Keep the glaze till the end so it doesn’t burn. Sugar’s sneaky like that.
• Use a thermometer if you’ve got one. Pork dries out fast if you overdo it.
• If you don’t have a grill, a hot cast iron pan works too — just open a window 😅
• Apple juice instead of bourbon? Totally fine. Different vibe but still solid.

Storage and Reheating

• Fridge: Store leftover chops in an airtight container — 3 days max. Add glaze on the side if you saved any.
• Freezer: Wrap individually and freeze. Thaw in the fridge overnight before reheating.
• Microwave (meh): It works, but go slow. 50% power, maybe 1–2 mins. Add a splash of water so it doesn’t dry.
• Oven (better): Reheat at 300°F for 8–10 mins, covered in foil. Keeps it juicier.

Frequently Asked Questions

• Can I use bone-in chops?
  Yep! Just add a couple extra minutes of cook time. They take a bit longer.
• Do I need bourbon?
  Nope. Apple juice or even broth can sub in. It’s the butter + brown sugar combo that really matters.
• Can I make this in a pan instead of a grill?
  Yes — cast iron works best. Get it screaming hot to sear.
• Does the glaze store well?
  Totally. You can make it ahead and warm it back up later. Just keep it in the fridge.
• What should I serve with it?
  Mashed potatoes. Or roasted green beans. Or honestly, just bread to mop up the glaze.

Common Mistakes and How to Dodge Them

• Using cold pork chops: They’ll cook unevenly and get tough. Let them sit out for 15–20 mins first.
• Glazing too early: The sugars will burn on the grill. Save it for the last few minutes — or even after grilling.
• Not butterflying thick chops: They’ll take forever to cook through, and you’ll end up with dry outsides. Slice ‘em open!
• Overcooking: 135–140°F is the sweet spot. They’ll keep cooking a bit after you take them off the heat.
• Skipping the rest: You just grilled them. Let them chill a sec. Resting = juicy pork. Always.

Nutrition Facts (Per Serving)

• Calories: 420 kcal
• Total Fat: 23g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 920mg
• Potassium: 520mg
• Total Carbohydrate: 8g
• Dietary Fiber: 0g
• Sugars: 6g
• Protein: 39g

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