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Perry's Pork Chop Recipe With Garlic Butter Sauce

Perry's Pork Chop Recipe

Josephen & Animash
Make the best Perry’s Pork Chop at home with this easy smoked pork chop recipe. Juicy, brined, caramelized, and packed with flavor. Step-by-step guide included.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 19 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 610 kcal

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

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.

Nutrition

Serving: 1p0rtionCalories: 610kcal (31%)Carbohydrates: 18g (6%)Protein: 52g (104%)Fat: 36g (55%)Cholesterol: 145mg (48%)Sodium: 1180mg (51%)Potassium: 720mg (21%)Sugar: 14g (16%)Calcium: 45mg (5%)Iron: 2.8mg (16%)
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