Recreate the famous steakhouse favorite at home with this Perry’s Pork Chop Recipe. Learn how to brine, season, smoke, and finish a thick-cut pork chop for juicy, flavorful results.
Complete with garlic herb butter, serving tips, storage advice, and helpful cooking techniques.
Ingredients
| Ingredient | Quantity |
|---|---|
| Thick-cut bone-in pork chop | 1 (2-3 pounds) |
| Water | 4 cups |
| Kosher salt | ¼ cup |
| Brown sugar | ¼ cup |
| Paprika | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Unsalted butter | 4 tablespoons |
| Minced garlic | 2 cloves |
| Chopped parsley | 1 tablespoon |
Equipment
- Large bowl
- Measuring cups and spoons
- Smoker or grill
- Baking sheet
- Aluminum foil
- Meat thermometer
- Small saucepan
- Basting brush
How to Make Perry’s Pork Chop Recipe
Step 1: Prepare the Brine
Mix water, salt, and brown sugar until dissolved. Submerge pork chop and refrigerate for four hours.
Step 2: Season the Pork
Remove from brine, pat dry, and coat evenly with paprika, garlic powder, onion powder, and pepper.
Step 3: Smoke the Chop
Place pork chop in a smoker at 225°F and cook until internal temperature reaches 130°F.
Step 4: Finish in the Oven
Transfer to a 400°F oven and cook until the internal temperature reaches 145°F safely.
Step 5: Make Garlic Butter
Melt butter with garlic and parsley. Stir well and keep warm for serving.
Step 6: Rest and Serve
Brush with garlic butter, rest ten minutes, then slice and serve immediately.
What is Perry’s Pork Chop Recipe
Perry’s Pork Chop Recipe is a homemade version of the famous steakhouse pork chop known for its smoky flavor, juicy texture, and buttery finish.
It typically includes brining, seasoning, smoking, and oven roasting to create a restaurant-style meal at home.
Why You Will Love This Recipe
This recipe creates tender, flavorful pork with a smoky aroma and rich garlic butter finish. It’s surprisingly simple to prepare, feeds several people, and delivers restaurant-quality results without requiring expensive ingredients or advanced cooking skills.
Pro Tips for Best Result
- Use a thick-cut bone-in pork chop.
- Always brine for maximum tenderness.
- Check temperature with a meat thermometer.
- Let the pork rest before slicing.
- Apply garlic butter just before serving.
Ingredient Substitutions
You can replace brown sugar with honey, use smoked paprika for deeper flavor, or swap parsley with fresh thyme.
Boneless pork chops also work, though they may cook faster and produce slightly less juicy results.
Easy Variations You Can Try
Add cayenne pepper for heat, maple syrup for sweetness, or rosemary for extra aroma. You can also use applewood, hickory, or cherry wood when smoking to create different flavor profiles that complement the pork beautifully.
If you enjoy hearty meat dishes, my Gordon Ramsay Duck Confit Recipe is another restaurant-style favorite packed with rich flavor and crispy texture.
Common Mistakes to Avoid
Skipping the brine can make pork dry. Overcooking reduces tenderness. Not using a thermometer may lead to inconsistent results.
Applying butter too early can cause burning, while slicing immediately after cooking allows juices to escape.
Serving Suggestions
Serve with mashed potatoes, roasted vegetables, mac and cheese, green beans, cornbread, or a fresh salad.
Applesauce also pairs wonderfully with the smoky pork and adds a touch of sweetness to balance the savory flavors.
Storage Tips
- Refrigerate leftovers within two hours.
- Store in an airtight container.
- Keep refrigerated for up to 4 days.
- Freeze for up to 2 months.
- Reheat gently to prevent drying out.
Nutrition Facts
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 48 g |
| Carbohydrates | 6 g |
| Fat | 33 g |
| Saturated Fat | 13 g |
| Sodium | 780 mg |
| Sugar | 5 g |
Health Benefits
Pork provides high-quality protein, iron, zinc, and B vitamins that support muscle growth and energy production.
This recipe also contains fresh herbs and garlic, which contribute beneficial antioxidants and flavor without requiring excessive ingredients.
What Does It Taste Like?
The pork is juicy, smoky, savory, and slightly sweet from the brown sugar. The garlic herb butter adds richness, while the caramelized exterior provides a satisfying contrast to the tender interior, creating a balanced steakhouse-style flavor.
How Perry’s Steakhouse Made This Pork Chop Famous
Discover the history behind Perry’s famous pork chop and what makes it stand out from traditional pork chop recipes.
From its smoking process to its signature garlic butter finish, this steakhouse favorite has earned a loyal following for good reason.
Best Wood Chips for Smoking Pork Chops
The type of wood used during smoking can greatly affect flavor. Learn which wood chips work best for pork chops, how they influence the taste, and how to choose the right option for your preferred smoky profile.
Internal Temperature Guide for Perfect Results
Cooking pork to the correct internal temperature is essential for both safety and texture. This guide explains the ideal temperature range, when to remove the pork from heat, and how resting improves juiciness and tenderness.
Can You Make This Recipe Without a Smoker?
No smoker? No problem. This section explains alternative cooking methods that help recreate the smoky flavor and tender texture using common kitchen equipment, making the recipe more accessible for home cooks.
How to Get a Restaurant-Style Caramelized Crust
A flavorful crust adds both texture and appearance to the finished pork chop. Learn the simple techniques that help create a beautifully caramelized exterior while keeping the inside juicy and perfectly cooked.
Choosing the Best Pork Chop for This Recipe
The quality and thickness of the pork chop can significantly impact the final dish. Learn what to look for when selecting pork chops and why thick-cut bone-in options are often preferred.
Brining vs. Marinating: What’s the Difference?
Both methods add flavor, but they work differently. This section compares brining and marinating, explains their benefits, and helps you understand why brining is commonly used for juicy, tender pork chops.
Make-Ahead Tips for Easier Preparation
Save time by preparing parts of the recipe in advance. Learn which steps can be completed early, how to store ingredients properly, and how to simplify the cooking process without sacrificing flavor.
How to Reheat Pork Chops Without Drying Them Out
Proper reheating helps preserve moisture and flavor. Discover the best methods for warming leftover pork chops while maintaining their tender texture and preventing them from becoming tough or overcooked.
Best Side Dishes to Serve with Perry’s Pork Chop Recipe
Complete your meal with delicious side dishes that pair perfectly with smoky pork. From creamy mashed potatoes to roasted vegetables and fresh salads, these serving ideas help create a balanced and satisfying dinner.
Personal Experience
I first tried recreating this Perry’s Pork Chop Recipe after hearing so many positive reviews.
The combination of brining, smoking, and garlic butter produced an incredibly juicy result that tasted remarkably close to the restaurant version and impressed everyone at dinner.
Conclusion
This Perry’s Pork Chop Recipe is an excellent way to enjoy a restaurant favorite from the comfort of your home.
With simple ingredients and easy techniques, you can create a flavorful meal that’s perfect for family gatherings or special occasions.
Rate this recipe, share it with friends, and leave a comment below to tell us how your pork chop turned out!
Frequently Asked Questions (FAQs)
Can I make this recipe without a smoker?
Yes, bake it entirely in the oven and use smoked paprika for added smoky flavor.
What internal temperature should pork reach?
Cook until the thickest part reaches 145°F for safe and juicy pork.
How long should I brine the pork?
Four to eight hours provides the best balance of flavor and tenderness.
Can I use boneless pork chops?
Yes, but monitor cooking time carefully because they cook faster.
What wood works best for smoking?
Applewood and hickory are popular choices for rich, balanced flavor.
For a comforting side dish, try my Mo’ Bettahs Mac Salad Recipe, which pairs perfectly with smoky pork and grilled meats.
Perry’s Pork Chop Recipe
Ingredients
Equipment
Method
- Mix water, salt, and brown sugar until dissolved. Submerge pork chop and refrigerate for four hours.
- Remove from brine, pat dry, and coat evenly with paprika, garlic powder, onion powder, and pepper.
- Place pork chop in a smoker at 225°F and cook until internal temperature reaches 130°F.
- Transfer to a 400°F oven and cook until the internal temperature reaches 145°F safely.
- Melt butter with garlic and parsley. Stir well and keep warm for serving.
- Brush with garlic butter, rest ten minutes, then slice and serve immediately.
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