If you haven’t been to Perry’s for their amazing pork chop, you’ve got to give it a try! Large, juicy, seasoned to perfection. The atmosphere is very sophisticated. Just fun all around.
If you don’t live near a Perry’s, you can order them and ship them to you. Or, you can. make them yourself at home 🙂
Cooking Chops
There are 2 ways you can cook these chops. In the oven or the grill. I prefer the grill, using lump charcoal to mimic that smoked chop taste from Perry’s. Cooking them in the oven will still give you an incredible pork chop.
I highly recommend a cast iron skillet for this recipe, because that skillet is definitely oven and grill safe. If you don’t have a cast iron skillet, simply use a skillet that is oven safe to 350° F. This helps with clean up because you’ll use fewer pans for cooking.
You do make a sort of gravy/sauce for these chops. This recipe toasts your flour, which helps with that smoky taste.
Herbed Butter
I love a good herbed butter. There are plenty of options for store bought herbed garlic butter, or you can make it yourself using this recipe. You can spoon a dollop of herbed butter before serving or pipe it through a star tip for a fancy look.
Sides
We always serve our copycat Perry’s chops with easy buttermilk mashed potatoes and creamed spinach.
Copycat Perry’s Pork Chop
Equipment
Ingredients
Chops
- 1 pound pork chops, thick cut
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 Tbsp extra virgin olive oil
Sauce
- 1/2 cup chicken broth
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme leaves
- 1/4 cup all purpose flour
Instructions
Cooktop/Oven Cooking
- Preheat grill to 350° F (175° Celsius)
- Combine the salt, black pepper, garlic powder, onion powder, and paprika. Sprinkle the seasonings over both sides of the pork chop.1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1 pound pork chops, thick cut
- Heat oil in skillet over medium high heat. Add the pork chops and cook for 3 minutes per side until browned.1 Tbsp extra virgin olive oil
- While chops cook, in a separate bowl whisk together chicken broth, vinegar, brown sugar, Worcestershire sauce, and thyme. Pour sauce mix over chops once they have browned. Bring to a boil and then simmer for 10 minutes.1/2 cup chicken broth, 1/4 cup white vinegar, 1/4 cup brown sugar, 1 tsp Worcestershire sauce, 1/2 tsp dried thyme leaves
- Move skillet into your preheated oven to bake for 30 minutes until cooked through. Pork temps: medium rare 145°, medium 155°, well done 160°.
- While chops cook, heat flour in a small saucepan over low heat for about 5 minutes, stirring constantly, till lightly browned. Pull chop skillet out of the oven, whisk toasted flour into the sauce till chick. Return pan back to oven to finish cooking.1/4 cup all purpose flour
- Once pork is cooked to your preference, enjoy!
Grill Cooking
- Preheat grill to 350° F (175° C). You'll get an amazing taste on your chops if you use lump charcoal instead of briquets!
- Place an oven safe cooking rack in a baking sheet. Rub seasoning mix into the pork chops on both sides. Place chops on rack into the fridge to dry brine for 4-6 hours.
- Heat your skillet over medium high heat with oil. Cook your chops 3 minutes per side until browned. Move skillet to grill and close the lid. Start a 30 minute timer.
- In a separate bowl, whisk together chicken broth, vinegar, brown sugar, Worcestershire sauce, and thyme. In a small pan over low heat, place your flour and toast it, stirring constantly, for 5 minutes. Once browned, pour the bowl of sauce into the flour, whisking constantly. Once slightly thick, pour the thick sauce over chops in grill.
- Cook chops to desired doneness: medium rare 145°, medium 155°, well done 160°.