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Perry's Pork Chop Recipe

This Perry's Pork Chop Recipe is a copycat version of the famous steakhouse favorite. A thick-cut bone-in pork chop is brined, smoked, seared, and oven-finished until perfectly juicy and tender. Topped with garlic herb butter and a caramelized crust, it's a restaurant-quality meal you can make at home.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course
Cuisine: American / Steakhouse
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the Brine:
  • 4 cups water
  • 1/4 cup kosher salt
  • 3 tbsp brown sugar
  • 1 tbsp whole black peppercorns
  • 4 garlic cloves smashed
  • 2 fresh rosemary sprigs
  • 2 bay leaves
  • 2 cups ice water
For the Pork Chop:
  • 2 bone-in thick-cut pork rib chops 1.5–2 inches thick
  • 1 tsp brown sugar per chop
  • 1/2 tsp smoked paprika per chop
  • 1/2 tsp garlic powder per chop
  • Kosher salt and black pepper to taste
  • 2 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 3 fresh thyme sprigs
Compound Butter (Optional):
  • 4 tbsp unsalted butter softened
  • 1 tsp fresh rosemary finely chopped
  • 1 garlic clove minced
  • Salt and black pepper to taste

Equipment

  • 1 Large Saucepan Preparing the brine
  • 1 Food-Safe Container Brining the pork chop
  • 1 Smoker or Pellet Grill Adding authentic smoky flavor
  • 1 Cast Iron Skillet Creating a deep caramelized crust
  • 1 Meat thermometer Ensuring perfect doneness
  • 1 Tongs Safely flipping and handling the pork chop
  • 1 Cutting board Resting and slicing the pork
  • 1 Chef's Knife Chef's Knife

Method
 

  1. Make the brine by combining water, kosher salt, brown sugar, peppercorns, garlic, rosemary, and bay leaves in a saucepan. Heat until dissolved, then cool completely with ice water.
  2. Place the pork chops in the cold brine and refrigerate for 4–8 hours. Do not exceed 12 hours.
  3. Remove the chops from the brine and pat completely dry with paper towels.
  4. Smoke the pork chops at 225°F over applewood or cherry wood for about 45 minutes. Skip this step if you don't have a smoker.
  5. Mix brown sugar, smoked paprika, and garlic powder. Coat both sides of the pork chops evenly and season lightly with salt and pepper.
  6. Heat a cast iron skillet over high heat. Add oil and sear the pork chops for 3–4 minutes per side until a deep caramelized crust forms.
  7. Add butter and thyme to the skillet. Baste the pork chops continuously for 1–2 minutes.
  8. Transfer the skillet to a 400°F oven and cook until the internal temperature reaches 145°F.
  9. Let the pork chops rest for 5 minutes before serving.
  10. Top with compound butter and serve immediately.

Notes

  • Brining is essential for juicy and tender pork chops.
  • Use bone-in pork chops at least 1.5–2 inches thick.
  • Cook to an internal temperature of 145°F.
  • Applewood or cherry wood gives the best smoke flavor.
  • Let the pork rest for 5 minutes before serving.
  • Use a cast iron skillet for the best crust.
  • Don't over-season after brining.
  • Compound butter can be made ahead of time.