Table of Contents

Introduction

Recreate the legendary Perry’s Steakhouse Pork Chop Recipe at home with this juicy, smoky, slow-roasted pork chop. Tender, flavorful, and perfect for special occasions or date nights.

Certain recipes do not merely fill your stomach, but also hang on your heart. This is exactly what I felt the first time I had eaten Perry’s famous pork chop. When I cut that fat, smoldering, melt-in-your-mouth meat, I said to myself, This was one of those foods that you dream of when you have eaten the last bit.

Of course, this was not so convenient to travel all the way to the Perry Steakhouse whenever the desire arose. So, naturally, instinctively, by the domestic in me, she had to make an effort and make it in my kitchen.

I have tried and tried, and tried and succeeded, and at last some thousands of experiments have brought me down to the perfect Perrys Steakhouse Pork Chop Recipe–and trust me, I keep it.

It is no ordinary pork chop. It is smoky, salty, soft, and tasty. What sort of food do you order when you are in need of impressing and, at the same time, spending some time in that comforting, over-indulgent experience?

What Is Perry Famous Pork Chop?

You see, now when you had your dinner in Perry’s Steakhouse, you can notice that their pork chop is no meal; that is a showstopper. It is not a piece of meat that is dried up. It is a giant, low-smoked, double-cut pork chop, well seasoned, scalded, and roasted to perfection.

The chop is then cut into portions- the eyelash, the loin, and the ribs and each bite offers a different texture and a taste bombardment. It is smoky, a little sweet, buttery, and even lavish. It is normally served with their herb butter and au jus, and thus becomes even richer.

My domestic version attempts to achieve all that goodness and employs very basic methods, which can be brought home into your own kitchen.

Equipment You’ll Need

The Splendor of such a recipe is that one does not require an expensive steakhouse set-up. Just a few basics:

A heavy pan or iron skillet that can be used in the oven.
Perfect pork meat thermometer (must have)
Roasting pan or baking dish
Sharp carving knife
Tongs for searing
Basting brush

Ingredients

When preparing this copycat Perry’s Steakhouse Pork Chop Recipe, the following are all you will need:

2 pork chops (bones-in) (2 inches)
2 tbsp olive oil
3 tbsps butter (unsalted, halved)
4 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (extra, slight spiciness)
Salt & black pepper, to taste
1 cup chicken stock (for au jus)
2 tbsp Worcestershire sauce
1 tbsp balsamic vinegar

Instructions For Perry’s Steakhouse Pork Chop Recipe

Step 1

Wipe the pork chops with paper towels. Rubbed with a lot of olive oil, salt, pepper, smoked paprika, powdered garlic, and onions. Let them be at room temperature, e.g.,30 minutes, before cooking. This will help them to roast properly and stay tender.

Step 2

Prepare a cast-iron skillet that is heated to medium-high. Add 1 tablespoon of butter. When the pork chops are melted and sizzling, sear the pork chops and it takes 3-4 minutes on each side until a golden-brown crust develops. And this, do not forget – it closes the flavor.

Step 3

Put the skillet (or the chops in a roasting pan) in an oven that has been preheated at 300 0 F (150 °C). Roast 40-50, every now and then, baste with pan juices. An internal meat thermometer is inserted in the densest part, and the pork will be cooked to 145 °C (63 °C).

Step 4

When the pork is being roasted, prepare the au jus. Melt 2 tablespoons of butter in a saucepan and stir in minced garlic, Worcestershire sauce, balsamic vinegar, and chicken stock. Bake 10 minutes or until it is slightly reduced and delicious.

Step 5

When roasted, the pork chops should be left to rest for 10 minutes in order to carve. Dividing into sections as Perry does: the eyelash (the fastidious upper section), the loin (the meat section), the ribs (the smoky and juicy sections).

Step 6

Sprinkle the freshly cut pork with the au jus and roast it, and finish with some mashed potatoes or roast vegetables.

Secrets to Success

Most significant is the double-cut chops since the thickness makes the meat tender and juicy.

It is the slow roasting – Use not too fast, or the heat will be excessive, and the meat will not be tender.

Baste, baste, baste –Tastes the chops moist and juicy.

Check temperature – Cooked pork is made dry; this preserves it.

Resting time matters – juices restore, and every morsel of food is sweet.

Why Perry’s Steakhouse pork chop recipe is a winner.

This is the reason why Perry has gained a reputation based on this pork chop; it is not a food item; it is an experience. And when at home, you also make that same high-and-lowing atmosphere of partying.

It’s perfect for:

Holiday dinners
Date nights at home
Impressing guests
And when you just want to do something extraordinary for yourself.

This is a meal that qualifies on all the criteria: spectacular appearance, full-bodied flavors, and the comfort food scale.

Creative Variations

Fancy trying something different? Try these twists:

Pork chop, honey-glazed – Have honey rubbed over in the last 10-15 minutes of roasting.

Spicy version- To the rub, add another quantity of cayenne or chipotle powder.

Herb crusted- Add breadcrumbs, rosemary, thyme, and parmesan, and press them over the chops and roast.

Tex-Mex taste: Add cumin, chili powder, and lime juice to receive a southwest smoky touch.

Final Thoughts

It seems almost ritual, cutting into a thick, smoky piece of pork like that of Perry. It is accustomed, partying, and simply good. The best part? You no longer need to wait until you are out at the Perrys’ steakhouse to enjoy it.

You can now have that traditional steakhouse taste in your own home with this Perry’s Steakhouse Pork Chop Recipe. Light your candles, pour yourself out a glass of wine, and sink your teeth into a pork chop that is smoky, juicy, and not forgotten at all.

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