Perry’s Steakhouse Pork Chop Recipe : Juicy & Flavorful at Home
There’s nothing quite like Perry’s Steakhouse Pork Chop; it’s iconic, smoky, juicy, and layered with unforgettable flavour. When I first tried it, I knew I had to recreate it at home. After experimenting in my kitchen, I finally developed a copycat recipe that captures all those rich steakhouse flavours we love.
This recipe is all about balancing sweet, savoury, and smoky notes. The secret is in the spice rub, the quick sear to lock in those juices, and a slow bake that keeps the pork melt-in-your-mouth tender. To finish it off, a tangy-sweet glaze ties everything together perfectly.
If you’ve ever wished you could bring Perry’s dining experience to your table, this recipe is for you. Trust me, one bite and you’ll feel like you’re sitting in the steakhouse itself.
Spice Rub & Pork Chop Preparation
When it comes to Perry’s Steakhouse Pork Chop, the seasoning is what sets it apart. I always say: don’t skimp on the spices; it’s the secret to achieving that bold steak flavour at home.
Mixing the Spice Rub
In a small mixing bowl, I combine:
- Paprika for a smoky depth
- Garlic powder and onion powder for a savoury kick
- Salt and pepper to bring everything into balance
I make sure to whisk these together until the mixture looks even, creating the perfect rub that clings beautifully to the pork chops.
Seasoning the Pork Chops
Next, I take my fresh pork cuts (I personally prefer thick bone-in chops for that authentic Perry’s feel) and generously coat both sides with the spice rub. The key here is to press the seasoning into the meat so that every bite is full of flavour.
Getting the Perfect Sear
To lock in juices and achieve a restaurant-style crust, I heat extra-virgin olive oil in a cast-iron skillet over medium-high heat. Once the oil shimmers, I carefully place the pork chops into the pan. Thisizzlelis approachinggg my ears!
I sear each side for about 3–4 minutes, just until they’re a gorgeous golden brown. This step is crucial, as it builds the irresistible flavour of the foundation before we move on to the glaze and baking.
Making the Sauce & Baking the Pork Chops
After searing, it’s time to create the signature Perry ‘s-style glaze that takes these pork chops from good to unforgettable. This sauce balances sweetness, tanginess, and savoury depth, just like you’d expect from a steakhouse classic.
Preparing the Glaze
In a separate mixing bowl, I whisk together:
- ¼ cup brown sugar – for that rich, caramelized sweetness
- ½ cup chicken broth – to add depth and keep the pork moist
- 1 teaspoon Worcestershire sauce – bringing that umami kick
- ¼ cup white vinegar – cutting through with tangy brightness
- ½ teaspoon dried thyme – for a subtle, earthy aroma
Once everything is combined, the mixture looks glossy and smells heavenly.
Simmering the Pork in Sauce
I pour the glaze directly over the seared pork chops in the skillet, making sure each piece is well-coated. Then I let it simmer for 10–15 minutes on medium heat. This step allows tflavours to infuse the meat while the sauce thickens slightly.
Baking to Perfection
To finish, I transfer the pork chops (and all that flavorful sauce) into an oven-safe baking dish. Lying them in a single layer ensures even cooking.
I bake the pork chops at 350°F for about 30 minutes, or until the internal temperature reaches 145°F. This slow-bake method guarantees that the pork is tender, juicy, and infused with every bit of the sauce.
By the time I pull them out of the oven, the aroma is incredible – sweet, savouryyy, smoky, and utterly mouthwatering.
Serving Suggestions & Wine Pairings
When I serve these Perry’s Steakhouse Pork Chops at home, I like to elevate the entire meal with sides and pairings that complement the bold flavours.
- Classic Sides: Creamy mashed potatoes, roasted Brussels sprouts, or garlic butter green beans are perfect choices.
- Lighter Options: A crisp Caesar salad or a roasted vegetable medley balances the richness of the pork.
- Wine Pairing: For a true steakhouse experience, pair this dish with a full-bodied red wine, such as Cabernet Sauvignon or a spicy Zinfandel. The tannins cut through the richness of the pork beautifully.
Storage Instructions
Even though these pork chops are best enjoyed fresh, leftovers are a treat too!
How to Store
- Store cooked pork chops in an airtight container in the refrigerator for up to 3 days.
- To reheat, I recommend covering them with foil and warming them in the oven at 300°F until heated through. This way, they stay moist and flavorful.
Freezing Option
If you’d like to freeze them, place cooled pork chops in a freezer-safe bag or container. They’ll keep well for up to 2 months. When ready to enjoy again, thaw overnight in the fridge and reheat gently.
Perrys Steakhouse Pork Chop Recipe
Ingredients
Video
Notes
Required Kitchen Tools
To achieve the best results, you’ll want to have the right tools on hand. Here’s what I recommend:- Cast-Iron Skillet or Heavy Pan – Essential for searing pork chops to achieve that perfect golden crust.
- Oven-Safe Baking Dish – You’ll need this for the final baking step.
- Mixing Bowls – For preparing your spice rub and glaze.
- Tongs or Spatula – To handle the pork chops while searing and baking.
- Meat Thermometer – To ensure your pork chops are perfectly cooked to an internal temperature of 145°F.
Frequently Asked Questions (FAQ)
1. What makes Perry’s Steakhouse Pork Chop so special?
Perry’s pork chop is famous for its unique preparation; it’s slow-roasted, perfectly seasoned, and finished with a flavorful glaze. The combination of a smoky crust, tender, juicy meat, and sweet-savoury sauce makes it unforgettable.
2. Can I use boneless pork chops instead of bone-in?
Yes, you can, but bone-in pork chops deliver better flavour and juiciness. If you’re using boneless, be sure to keep an eye on the cooking time, as they cook faster.
3. How do I know when the pork chops are done?
The best way is to use a meat thermometer. The internal temperature should reach 145°F for perfectly cooked pork that’s juicy and safe to eat.
4. Can I make this recipe ahead of time?
Absolutely! You can season and sear the pork chops a day ahead, then finish baking them with the sauce right before serving. This helps you save time while keeping the dish fresh and flavorful.
5. What wine pairs best with Perry’s Steakhouse Pork Chop?
I recommend a bold red wine, such as Cabernet Sauvignon, which will work well. If you prefer a white wine, opt for an oaked Chardonnay.
6. Can I grill the pork chops instead of baking them?
Yes! For a smoky twist, sear the pork chops on the grill, then transfer them to indirect heat and brush with the sauce until they reach an internal temperature of 145°F. This gives a wonderful outdoor flavour.
7. How long can leftovers last?
Leftovers last up to 3 days in the fridge or 2 months in the freezer. Just make sure to reheat gently so the meat doesn’t dry out.
Conclusion
Recreating Perry’s Steakhouse Pork Chop at home is easier than you might think, and the results are every bit as impressive as the restaurant version. From the smoky spice rub to the sweet and tangy glaze, every bite is tender, juicy, and packed with flavour.
This recipe has become one of my go-to dishes for both dinner parties and family nights. It’s hearty, comforting, and guaranteed to impress. So the next time you’re craving that unforgettable Perry’s experience, skip the reservations, fire up your skillet and make it yourself.
Trust me, once you try this copycat Perry’s Steakhouse Pork Chop recipe, it’ll become a star in your kitchen.
Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.
