In a small bowl, combine paprika, salt, black pepper, onion powder, garlic powder, Creole seasoning, and Italian seasoning. Mix thoroughly until all spices are evenly distributed. This custom blend is the secret to authentic Longhorn steakhouse pork chops flavor.

Pat the bone-in pork chops completely dry with paper towels-this ensures a perfect sear. Drizzle olive oil over both sides and rub to coat evenly. Generously apply your seasoning mix to both sides and edges of each chop, pressing gently so it adheres. Let the seasoned chops rest at room temperature for 5 minutes to allow flavors to penetrate.

While the chops rest, combine unsalted butter, minced garlic, and freshly chopped parsley in a small bowl. Mix well and set aside. This finishing butter elevates your cowboy pork chops Longhorn recipe to steakhouse perfection.

Preheat your oven to 400°F. Heat an oven-safe skillet over medium-high heat and add olive oil. Once the oil shimmers, carefully place the pork chops in the skillet without crowding. Sear for 4-5 minutes on the first side without moving them-this develops that signature golden-brown crust. Flip and sear the second side for another 4-5 minutes.

Once both sides are beautifully seared, spoon the garlic herb butter mixture over each pork chop. Let it melt and cascade down the sides, basting the meat with those rich, aromatic flavors.

Transfer the entire skillet to your preheated 400°F oven. Cook for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part (away from the bone) registers 145°F. This technique ensures juicy Longhorn pork chops that are cooked perfectly throughout.

Remove the skillet from the oven (use oven mitts-the handle will be extremely hot!). Transfer pork chops to a cutting board or serving platter and let them rest for 3-5 minutes. This crucial step allows juices to redistribute, ensuring maximum tenderness. Spoon any remaining pan butter over the chops before serving.