Texas Roadhouse Pork Chops

Texas Roadhouse pork chops are fresh, never-frozen boneless chops, seasoned and grilled over an open flame. The Grilled Pork Chops (Single) is listed at $13.49 and comes with two sides plus unlimited rolls. A double-chop version is offered at most locations for a few dollars more.

What the pork chops actually are

The pork chop here is a boneless center-cut chop, hand-seasoned with the house steak rub and cooked on the same open grill as the steaks. It is not breaded, not smothered, and not a bone-in rib chop.

That grill placement matters more than most people realize. Because it shares the line with the steaks, the chop picks up the same char and the same peppery seasoning profile, which is why it tastes closer to a lean sirloin than to a pan-fried diner pork chop.

Price: single vs double chop

The verified listing is $13.49 for the single Grilled Pork Chops plate. The double runs higher, typically in the $16 to $18 window, but that upgrade is not printed identically everywhere, so treat it as a range rather than a fixed number.

Roadhouse prices are set regionally. Coastal and metro locations sit at the top of the band, while smaller inland markets sit below the printed figures you see online. A 10 to 15 percent swing between two stores in the same state is normal.

To confirm your store’s exact number, pull up the location page on the official site and open its menu, or call and ask for the current price on the single pork chop plate. Third-party delivery apps mark prices up, so never use those as your baseline.

How the grilled pork chops are cooked

Grilled pork chops at Texas Roadhouse go on an open flame grill, get the house seasoning blend, and are cooked through rather than to a requested temperature the way steaks are. The char comes from direct flame contact, not from a marinade or glaze.

There is no breading step and no finishing sauce by default. If you want the chop wet, you have to ask, and the usual move is BBQ sauce on the side or brushed on at the end. Some kitchens will do it, some will only bring a ramekin, so phrase it as a request rather than an assumption.

The single biggest quality variable is timing. Pork is lean and unforgiving, and a chop that sits under the heat lamp while the rest of the table’s food finishes will dry out fast. Ordering when the dining room is not slammed genuinely produces a better chop.

Calories and nutrition

Calories for the pork chops are not printed on every location menu, and we do not have a verified figure for this item, so we will not publish a number. What we can say is that a plain grilled boneless chop is one of the leaner entree choices on the menu before sides enter the picture.

Where the calorie count actually moves is the two included sides. A plain baked potato or green beans keeps the plate modest. Loaded potato, mac and cheese, or steak fries can add more calories than the chop itself. Rolls with cinnamon butter run around 230 calories each and they are unlimited, which is where most people quietly double their intake.

If you need exact figures, ask for the printed nutrition guide in-store or check the nutrition section of the official Texas Roadhouse site, which is updated when recipes change.

How to order pork chops well

Ask for the chop cooked “not a second past done” and request it be plated last, not held. Those two phrases do more for this dish than any customization on the menu.

A few requests that servers handle routinely:

• Light seasoning. The house rub is salt-forward. Half seasoning is a reasonable ask if you are sodium-conscious.
• Sauce on the side. BBQ, honey mustard, or the horseradish sauce all work. Asking for it on the side lets you control the chop rather than drown it.
• Double for leftovers. If you plan to take half home, the double chop reheats better than most grilled items because you can slice it cold into a salad or sandwich.
• Swap a side for a salad. House or Caesar salad counts as one of the two included sides at most locations.

Skip the request to have it cooked medium. Kitchens are trained to bring pork to a safe finished temperature and will not go under it, so asking just creates confusion at the table.

What comes with it

The pork chops plate includes two sides of your choice plus the unlimited fresh-baked rolls and cinnamon butter that come to every dine-in table at no charge. That side inclusion is what makes the $13.49 price competitive.

Best pairings for a lean grilled chop: applesauce (the classic, and it is on the side list), a baked sweet potato, or green beans. The chop has no sauce of its own, so a side with some moisture balances the plate better than two dry sides like steak fries and corn.

On takeout orders, rolls are typically included but are not unlimited the way they are in the dining room. Confirm when you place the order if the rolls are the reason you are ordering.

Is it worth it vs sirloin and ribs

At $13.49 with two sides, the single pork chop is one of the cheapest full entrees on the menu, undercutting the 6oz Hand-Cut Sirloin at $16.99 by about $3.50. If price per plate is your metric, the chop wins.

The honest comparison, though, is about risk. The sirloin is cooked to your requested temperature, so you have control over whether it stays juicy. The pork chop is cooked through by definition, which means a busy kitchen has less margin for error. When the chop is right, it is excellent value. When it has been held, it is noticeably drier than a steak would be.

Against the ribs, it is a different decision entirely. Ribs are the sauced, messy, sharing-friendly option. The pork chop is the plain-grilled, protein-forward option for someone who wants pork without barbecue sauce. Neither is better, they just answer different cravings.

Our take: order the single if you are ordering an appetizer or filling up on rolls anyway. Order the double if the chop is the whole meal, because one boneless chop plus two sides is a light plate for a bigger appetite.

What we cannot verify

This is an independent guide and is not affiliated with Texas Roadhouse. Here is what we are confident about and what we are not.

• Verified: the $13.49 single pork chop listing, the boneless preparation, and the two-sides-plus-rolls structure.
• Range, not fact: the double-chop price. We have seen it printed differently across markets and have not confirmed a single national number.
• Not published here: calorie and macro figures for this item, because we do not have a verified source and will not estimate nutrition.
• Store-dependent: whether the double chop is on the printed menu at all, whether sauces are brushed or served on the side, and exact side availability. Franchise and regional menus differ.

Confirm anything price- or availability-sensitive by calling your location directly. Menus change without notice and printed prices update on their own schedule.

Frequently asked questions

Related guides

• Browse the full Texas Roadhouse menu with current prices by category.
• Cheaper timing on entrees like this one: see the early dine deals and hours.
• Ordering the chop to go? Check takeout pricing and packaging notes.
• Weekly offers worth stacking: what’s on special right now.