If you love thick, juicy pork chops with bold flavor and a sweet caramelized crust, this Perry’s Pork Chop Recipe is for you. Inspired by the famous steakhouse-style pork chop served at Perry’s Steakhouse & Grille, this recipe brings restaurant-quality flavor straight to your home kitchen.
This smoked pork chop is brined for deep seasoning, slowly smoked for tenderness, and finished with butter and caramelized sugar for a beautiful crust. The result? A smoky, juicy, slightly sweet pork chop that tastes impressive but is simple to prepare.
In this easy, step-by-step guide, you’ll learn how to make Perry’s Pork Chop at home using simple ingredients and clear instructions.
What Is Perry’s Pork Chop?
Perry’s Pork Chop is a thick-cut, bone-in pork chop that includes the ribs, loin, and eye. It is known for its large size, smoky flavor, and caramelized crust.
The secret behind its amazing taste includes:
- A flavorful brine
- Slow smoking at low temperature
- A sweet butter and sugar caramelized finish
Unlike regular pan-fried pork chops, this version is slow-cooked for hours, making it extra tender and juicy.
Why You Will Love This Recipe
Here’s why this homemade Perry’s Pork Chop recipe stands out:
- Incredibly Juicy – Brining keeps the pork moist and flavorful.
- Deep Smoky Flavor – Smoking with pecan pellets adds rich aroma.
- Sweet & Savory Balance – The caramelized sugar crust makes it special.
- Restaurant-Style at Home – Perfect for family dinners or special occasions.
- Simple Ingredients – Easy to find and easy to use.
If you enjoy steakhouse meals but want to save money, this recipe is a perfect choice.
Equipment’s
- Pot
- Ziplock bag (1-gallon freezer bag)
- Measuring cup
- Measuring spoon
- Cutting board
- Knife
- Propane or butane torch
- Smoker (Traeger grill with pecan pellets)
- Serving plate
- Meat thermometer
Ingredients With Amounts
For the Brine:
- 4 ribs thick pork chop (includes ribs, loin, and eye)
- 2 cups water
- ⅓ cup kosher salt
- ⅓ cup brown sugar
- 2 teaspoons black pepper
- 3 tablespoons minced garlic
- 1 tablespoon McCormick Dried Thyme, Recommended
- 2 teaspoons cayenne pepper
For Rubbing:
- Pork Barrel BBQ All American Seasoning Mix, Recommended
- Olive oil (for coating)
For Caramelizing:
- 2 tablespoons Kerrygold Unsalted Butter, Recommended
- 2–3 tablespoons granulated sugar
Instructions
Step 1: Prepare the Brine
In a pot, add water, kosher salt, brown sugar, black pepper, minced garlic, dried thyme, and cayenne pepper. Bring the mixture to a boil, stirring until salt and sugar dissolve completely.
Remove from heat and let the brine cool completely. Never add pork to hot brine.
Step 2: Brine the Pork Chop
Place the thick pork chop in a 1-gallon Ziplock bag. Pour the cooled brine over the chop. Make sure it is fully covered. Remove excess air and seal the bag.
Refrigerate for 24 hours.
Step 3: Rinse and Dry
After 24 hours, remove the pork chop from the brine. Rinse under cold water to remove excess salt. Pat dry using paper towels.
Step 4: Season the Chop
Rub olive oil all over the pork chop. Generously apply your favorite pork seasoning on all sides.
Step 5: Smoke the Pork Chop
Fill your smoker with pecan pellets. Preheat to 180°F.
Place the pork chop rib-side down on the smoker. Smoke for 3 to 4 hours or until the internal temperature reaches 140°F. Use a meat thermometer and check in the center of the loin.
Step 6: Butter and Sugar Coating
Remove the pork chop from the smoker and place it on a cutting board. Coat the entire chop with butter. Sprinkle granulated sugar evenly on all sides.
Step 7: Caramelize the Sugar
Using a propane or butane torch, carefully caramelize the sugar until golden brown. This creates a crispy, sweet crust.
Let rest for 10 minutes before slicing.
Serve and enjoy your homemade Perry’s Pork Chop!
Notes
- Always cool the brine before using.
- Use a thick-cut chop for best results.
- Do not overcook. Final safe temperature for pork is 145°F.
- Resting the meat keeps it juicy.
Variations
- Oven Method: If you don’t have a smoker, bake at 275°F until internal temperature reaches 140°F, then broil before caramelizing.
- Spicy Version: Add extra cayenne or chili powder.
- Maple Flavor: Replace sugar with maple sugar.
- Garlic Herb Style: Add rosemary and fresh thyme to the brine.
Tips
- Use a digital thermometer for accuracy.
- Pecan wood gives mild sweetness. Applewood also works well.
- Pat dry before seasoning for better crust.
- Don’t skip brining—it makes a big difference.
What to Serve with Perry’s Pork Chop?
This rich pork chop pairs beautifully with:
- Mashed potatoes
- Grilled vegetables
- Mac and cheese
- Cornbread
- Coleslaw
- Roasted sweet potatoes
For a complete steakhouse-style dinner, serve with a fresh green salad and garlic bread.
How to Store Perry’s Pork Chop?
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheating: Warm in oven at 300°F until heated through. Avoid microwave to prevent drying.
Perry’s Pork Chop Recipe
Equipment & Tools
- Pot
- Ziplock bag (1-gallon freezer bag)
- Measuring Cup
- Measuring Spoon
- Cutting Board
- Knife
- Propane or butane torch
- Smoker (Traeger grill with pecan pellets)
- Serving Plate
- Meat thermometer
Ingredients
For the Brine:
- 4 ribs thick pork chop includes ribs, loin, and eye
- 2 cups water
- ⅓ cup kosher salt
- ⅓ cup brown sugar
- 2 teaspoons black pepper
- 3 tablespoons minced garlic
- 1 tablespoon dried thyme
- 2 teaspoons cayenne pepper
For Rubbing:
- Pork BBQ seasoning mix as needed
- Olive oil for coating
For Caramelizing:
- 2 tablespoons unsalted butter
- 2 –3 tablespoons granulated sugar
Instructions
- In a pot, add water, kosher salt, brown sugar, black pepper, minced garlic, dried thyme, and cayenne pepper. Bring the mixture to a boil, stirring until salt and sugar dissolve completely.
- Remove from heat and let the brine cool completely. Never add pork to hot brine.
- Place the thick pork chop in a 1-gallon Ziplock bag. Pour the cooled brine over the chop. Make sure it is fully covered. Remove excess air and seal the bag.
- Refrigerate for 24 hours.
- After 24 hours, remove the pork chop from the brine. Rinse under cold water to remove excess salt. Pat dry using paper towels.
- Rub olive oil all over the pork chop. Generously apply your favorite pork seasoning on all sides.
- Fill your smoker with pecan pellets. Preheat to 180°F.
- Place the pork chop rib-side down on the smoker. Smoke for 3 to 4 hours or until the internal temperature reaches 140°F. Use a meat thermometer and check in the center of the loin.
- Remove the pork chop from the smoker and place it on a cutting board. Coat the entire chop with butter. Sprinkle granulated sugar evenly on all sides.
- Using a propane or butane torch, carefully caramelize the sugar until golden brown. This creates a crispy, sweet crust.
- Let rest for 10 minutes before slicing.
- Serve and enjoy your homemade Perry’s Pork Chop!
Notes
Nutrition
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Frequently Asked Questions On Perry’s, Pork Chop
How to Carve Perry’s, Pork Chop?
First slice off the eyelash.
The second slice of the loin.
Last but not least, slice the ribs.
How long does Perry’s pork chop take to cook?
Smoke for three to four hours until chop reaches 140° Fahrenheit.
Take a temperature reading in the middle of your loin.
What is the size of Perry’s lunch pork chop?
Perry’s “Famous Pork Chop,” a seven-finger tall, slow-roasted pork chop, is sliced tableside at dinner service and served with herb-garlic butter.
What To Serve With Perry’s Pork Chop?
Serve your pork chop with garlic butter sauce. Also, Creamy Mashed Potatoes, Apple-Cranberry Stuffing, Maple-Bacon Brussels Sprouts, Slice-Baked Potatoes, and Cauliflower Gratin are the best side dishes for Perry’s Pork Chop.
How To Store Perry’s Pork Chop?
Refrigerate cooked pork chops in shallow airtight containers or securely wrap them in heavy-duty aluminium foil or plastic wrap to maximize shelf life for safety and quality. Pork chops, once cooked, can be refrigerated in the refrigerator for up to 3 days.
How to Reheat Perry’s Pork Chop?
Preheat the oven to 350° Fahrenheit. Add 2 tablespoons of water or broth to a skillet that can be used in the oven (chicken, beef, or vegetable).
In the pan, place the pork chops. Wrap the pan in aluminium foil. Cook the pork through by reheating it in the oven for 10 to 15 minutes.
What Are The Health Benefits Of Perry’s Pork Chop?
Pork chops are lean red meat that is simple to prepare. They provide the body with vital nutrients like protein, selenium, zinc, and iron.
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Conclusion
This Perry’s Pork Chop Recipe delivers steakhouse-quality flavor at home. With its savory brine, slow smoking process, and sweet caramelized crust, it is a true showstopper meal.
Whether you’re cooking for family or hosting guests, this thick-cut smoked pork chop will impress everyone at the table. Follow the simple steps, use a thermometer, and enjoy a juicy, flavorful pork chop every time.
Try this homemade Perry’s Pork Chop recipe today and enjoy a restaurant-style dinner in your own kitchen!
