Go Back
Perry's Steakhouse Pork Chop Recipe

Perry's Steakhouse Pork Chop Recipe

Olivia Brooks
Recreate the legendary Perry’s Steakhouse Pork Chop Recipe at home with this juicy, smoky, slow-roasted pork chop.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Rest Time 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 520 kcal

Equipment

  • 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
  

  • 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
 

  • 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.
  • 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.
  • 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).
  • 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.
  • 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).
  • Sprinkle the freshly cut pork with the au jus and roast it, and finish with some mashed potatoes or roast vegetables.
Keyword Perry's Steakhouse Pork Chop Recipe