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Perry’s porkchop
Posted on 2/4/25 at 10:58 am
Posted on 2/4/25 at 10:58 am
Has anyone tried to replicate the Perry’s Steakhouse pork chop? They have a lunch special on Fridays and they serve a three bone chop that is amazing.
I am thinking about trying a double cut, two bone version.
My thought is brining in apple juice, water, salt, pepper and garlic for 4 to 6 hours. Then smoke until maybe 120 degrees. Wrap in butcher paper with a little liquid to help braise. Then remove and finish with a sear in cast iron by spooning melted butter.
Has anyone tried to replicate the Perry’s chop?
I am thinking about trying a double cut, two bone version.
My thought is brining in apple juice, water, salt, pepper and garlic for 4 to 6 hours. Then smoke until maybe 120 degrees. Wrap in butcher paper with a little liquid to help braise. Then remove and finish with a sear in cast iron by spooning melted butter.
Has anyone tried to replicate the Perry’s chop?
6
Posted on 2/4/25 at 11:44 am to roobedoo
quote:
Has anyone tried to replicate the Perry’s chop?
Not me but your version sounds better. Theirs is too sweet. Great deal though.
Posted on 2/4/25 at 1:33 pm to roobedoo
I've never been able to find that type of cut. Not even sure what to look for, but would love to get it. That pork chop is so damn good!
Posted on 2/4/25 at 1:37 pm to SUB
Following this. Pork Chops in general have alluded me. I can make a killer one then my next three attempts are marginal. I'd love to be able to replicate their pork chop. It's amazing.
Posted on 2/4/25 at 3:10 pm to roobedoo
quote:
Perry’s porkchop
I go to Perry's quite a bit and those pork chop bites are one of the best things ever.
Posted on 2/4/25 at 3:52 pm to roobedoo
Is it just a 3 bone pork chop? Do you just ask a butcher to cut you one?
Posted on 2/4/25 at 5:12 pm to roobedoo
Posted on 2/4/25 at 5:56 pm to SUB
quote:
Is it just a 3 bone pork chop? Do you just ask a butcher to cut you one?
Bone in pork loin is available at most Fresh Markets. Costco has them sometimes, mostly around the Holidays. They are inexpensive too!
The butcher at Fresh Market would cut you one, but they are only six bones whole. Just get one and halve it.
Posted on 2/4/25 at 6:07 pm to duckblind56
I found that link earlier this morning before starting this thread!
Posted on 2/4/25 at 7:12 pm to SUB
My Brookshires has cut a whole pork shoulder into 2 inch steaks, so I am hoping they will cut the chops for me. I am thinking doing 2 ribs instead of 3.
Posted on 2/5/25 at 6:23 am to roobedoo
Didn’t read the recipe; but brining pork chops, letting them get room temp, and not over cooking them makes all the difference in the world!
Posted on 2/5/25 at 7:12 am to Etyger
Yes, I am definitely concerned about drying them, since the loin is so lean.
That is why I want to split the cook between smoked and wrapped.
That is why I want to split the cook between smoked and wrapped.
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