Saturday, April 14, 2012

Homemade Version of the Perry's Steakhouse Pork Chop

My husband attempted to recreate at home, the Perry's Steakhouse Pork Chop, a signature dish of the restaurant.

Our homemade chops:

If you brine, then avoid over-cooking, the pork is juicy and tender.


Although our rub was not identical, since we do not possess Perry's recipe, and we did not carmelize as they do (we still need to figure out what exactly was carmelized), this was a delicious meal prepared at home for a fraction of the cost.

You can rest assured that my husband will continue to tweak this recipe until it is perfected to our tastes.

Here is how we made the chops for our Easter 2012 dinner.
First, buy a pork chop with 3 rib bones in per piece. Then proceed.

Step 1: Brine the Pork


3 cups water
1 cup honey
½ cup brown sugar
1 onion, sliced
4 cloves garlic, crushed
2 Tbsp black peppercorns
1 Tbsp salt

Combine ingredients in a saucepan. Bring to a boil then remove from heat. Allow to cool. Place with pork in a large container, all the meat should be covered. Brine 1 to 4 days in the refrigerator, covered.

Step 2: Rub

My husband used this base recipe for the rub: FoodTV Pat's Smoked Pork Chops but we both felt it was not sweet enough, so next time we'll use more brown sugar. 
Step 3: Barbeque
Slow cook with the Big Green Egg between 200 and 225 degrees.  
Smoke with apple wood chips. (We had read to use any fruit wood chip.)
Barbeque until reaches internal temperature of 160 degrees.
Although cooking times vary, ours took almost four hours.

Step 4: Add "sauce" on top.
According to our waiter at Perry's, and per their menu, the last step is to use a garlic herb butter which by our guess had garlic and parsley only.


Serve by cutting the ribs off the chop and then cutting the ribs into individual pieces. The thick chop is then sliced then cut into bite-sized pieces.

1 comment:

D said...

I know this is so late but I ate at Perry's last night and had the pork chop and was looking for rub recipes (since theirs is a secret). The manager told me that the pork chop is smoked for 6 hours! I would have never thought to do that, but as soon as I find a good rub I most certainly will try it! Just sharing what I found out :-)