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Perry’s pork chop at home: season thick-cut chops, sear them 3-4 minutes per side, then simmer them 10-15 minutes in a sweet-tangy broth. Brush with barbecue sauce and bake at 350°F (175°C) for 30 minutes. Plan on about an hour start to finish. This is a copycat built from flavor and technique, not an official restaurant recipe.
What Is Perry’s Steakhouse Pork Chop?
Perry’s Steakhouse & Grille is widely known for its pork chop, and the dish is a big reason people search for copycat versions. The chop is thick, tender and glazed with a sweet-savory finish.
Perry’s doesn’t publish its method, so I can’t tell you exactly how the restaurant cooks it. My home version gets there with three steps: a seasoned sear for browning, a simmer in a seasoned liquid for tenderness, and an oven finish with barbecue sauce for the glaze.
Want more chop recipes? Check them out!
How Close Is This to the Perry’s Version?
It captures the flavor profile: caramelized crust, sweet-tangy glaze and a very tender bite. I can’t promise an identical match, because I don’t have the restaurant’s recipe and it cooks on commercial equipment.
The biggest variables at home are chop thickness and your oven. A thick-cut chop gets you closest, and a thermometer keeps it from drying out.
What Do You Need to Make Perry’s Pork Chops?
Everything here is a standard grocery-store or pantry item. The exact amounts are in the recipe card below.
Ingredients
- Thick-cut pork chops: Bone-in or boneless, ideally 1 to 1½ inches thick.
- Seasoning mix: Salt, black pepper, garlic powder, onion powder and paprika.
- Olive oil: For searing.
- Simmering liquid: Chicken broth, vinegar, brown sugar, Worcestershire sauce and thyme.
- Barbecue sauce: For the oven glaze.
Equipment
- Oven
- Large skillet
- Two small bowls
- Rimmed baking sheet
- Instant-read thermometer
How Do You Make Perry’s Pork Chops at Home in the Oven?
Start by patting the chops dry with paper towels. Dry surfaces brown better.
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix the salt, pepper, garlic powder, onion powder and paprika.
- Sprinkle the mix generously over both sides of the chops and press it in.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chops 3-4 minutes per side, until deeply browned. Work in batches so the pan isn’t crowded.
- In the second small bowl, whisk the chicken broth, vinegar, brown sugar, Worcestershire sauce and thyme. Pour it into the skillet and bring it to a boil.
- Reduce the heat to low and simmer for 10-15 minutes.
- Turn off the heat. Lay the chops in a single layer on a rimmed baking sheet.
- Brush the barbecue sauce generously over the chops. Bake 30 minutes, until the glaze is sticky and the chops are cooked through.
- Rest 5-10 minutes before serving.
What Internal Temperature Should the Pork Chops Reach?
Pork is safe at 145°F (63°C) with a 3-minute rest, according to USDA guidance. That also applies if you’re cooking for someone pregnant, who should avoid undercooked pork and chops left out more than two hours.
This braise-then-bake method gives a fully cooked, very tender chop rather than a blush-pink center. Insert the thermometer into the thickest part, away from the bone.
How Can You Keep the Chops Juicy?
- Buy thick chops. Thin ones dry out before the glaze sets.
- Season ahead. To save time on busy nights, rub the seasoning on up to 24 hours early and refrigerate the chops uncovered. The salt seasons the meat more deeply.
- Preheat the oven first so the chops don’t sit waiting on the pan.
- Don’t skip the rest. Resting lets the juices settle back into the meat.
- Want a different flavor? Swap the seasoning mix for a ready-made rub like this Traeger Pork and Poultry Rub Recipe – Easy Kitchen Guide. The taste will move away from the classic version.
- Want a saucier plate? Simmer any leftover liquid in the skillet until slightly syrupy and spoon it over the chops.
What Does Perry’s Pork Chop Taste Like?
It’s savory first, with garlic, onion and paprika in the crust. The broth, vinegar and brown sugar add a gentle sweet-tangy note, and the barbecue glaze brings a sticky, caramelized finish.
The meat is soft and juicy, not smoky or grilled in flavor.
What Goes Well With Perry’s Pork Chops?
Mashed potatoes and roasted vegetables are the easy classic pairing, and the glaze works as a light gravy. Roasted potatoes, steamed broccoli or a crisp salad also balance the sweetness.
For a hearty barbecue-style plate, try Grandma Browns Baked Beans Recipe – Easy Kitchen Guide.
How Do You Store Leftover Pork Chops?
Let the chops cool, then wrap them in foil and put them in an airtight container. They keep in the fridge up to 4 days.
For longer storage, wrap them in foil and place them in a freezer-safe bag or container. They keep up to 3 months. Thaw overnight in the refrigerator.
Also read: How to heat up rice in rice cooker
How Do You Reheat Perry’s Pork Chop?
The oven is best. Heat it to 350°F (175°C), put the chop in a baking dish with a splash of chicken broth and cover tightly with foil. Warm 15-20 minutes, until it reaches 165°F (74°C).
In a hurry, microwave at 50% power in 30-second bursts, covered, for 1-2 minutes total. Full power can make the meat tough.
Perry’s Pork Chop Recipe
Ingredients
- 1/2 tablespoon of extra virgin olive oil providing a fruity and aromatic flavor, acting as a cooking medium.
- 1/2 large pound of fresh pork cuts providing tender and juicy meat for the recipe.
- 1/8 teaspoon of garlic powder infusing a pungent and aromatic note, enhancing the overall taste of the dish.
- 1/4 cup of barbecue sauce creating a smoky, tangy, and slightly sweet coating, adding a rich and flavorful glaze.
- 1/8 teaspoon of paprika lending a smoky and earthy note, enhancing the visual appeal and taste.
- 1/4 cup of chicken broth providing a savory and flavorful base, keeping the pork moist during cooking.
- 1/4 teaspoon of salt enhancing the overall taste and bringing out the flavors of the other ingredients.
- 1/8 teaspoon of onion powder adding a savory and aromatic element, enhancing the overall flavor profile.
- 1/8 teaspoon of fresh ground black pepper adding a bold and peppery flavor, enhancing the overall taste of the dish.
- 1/8 tablespoons of white vinegar adding a tangy and acidic element, balancing the flavors.
- 1/4 teaspoon of dried thyme leaves offering a warm and herbaceous flavor, adding depth and complexity to the recipe.
- 1/2 teaspoon of Worcestershire sauce contributing a savory and umami taste, enhancing the overall depth of flavor.
- 1/8 cup of brown sugar adding a subtle sweetness and caramelized richness to the dish.
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, blend together the salt, pepper, garlic powder, onion powder, and paprika.
- Once the seasoning mix are well blended, generously sprinkle it on both sides of your pork chops.
- Next, grab a large skillet and heat olive oil over medium-high heat. Place the pork chops in the pan and cook for around 3-4 minutes per side on the stovetop or until they are brown on each side to attain an epic meat appearance.
- Now take another small bowl and whisk together the chicken broth, vinegar, brown sugar, Worcestershire sauce, and thyme. Pour this mixture over your pork chops in the skillet on the stove and heat it up to boil.
- Once the pork chops start to boil, reduce the flame to low. Allow it all to simmer for about 10-15 minutes.
- Now turn off the heat. Remove the bowl from the stove. After that, take a shallow baking sheet and place the pork chops in a single layer on it.
- Drench them with the barbecue sauce, then bake for 30 minutes or until cooked to perfection in the preheated oven.
- The Perry’s pork chops are ready to serve. It goes well with mashed potatoes and vegetables. All in all, this Perry’s Pork Chops recipe is a classic favorite that you can easily prepare at home anytime. It doesn’t require fancy ingredients and will be ready to serve in just over 30 minutes of cook time. Every bite of this delicious pork dish will surely be a hit with the whole family!
Notes
Nutrition Information
- Calories: 380
- Protein: 25.5g
- Carbohydrates: 31.8g
- Sugar: 15.9g
- Fiber: 0.7g
- Fat: 13.8g (saturated 2.5g)
- Cholesterol: 97mg
- Sodium: 1038mg
As a dietitian, I’ll point out that the sodium runs high. Low-sodium broth and a lighter hand with the salt and barbecue sauce bring it down.
Wrapping Up
This oven-finished pork chop is an easy way to get that steakhouse-style glaze at home. Give it a try and let me know how it turns out in the comments. Good food is a good mood!
More Copycat Restaurant Recipes to Try
- Chuy’s salsa dip recipe
- Crispitos recipe chicken
- Chevys fresh mex salsa recipe
- Kikkoman’s teriyaki sauce
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more