Copycat Perry's Pork Chop
This savory pork chop creates an elevated dish for special occasions or celebrations. You can choose to leave your thick cut chops on the bone for a fancy feel, or cut thick chops off a pork loin if you prefer. We chose 3 inches for our thickness. You can cook these chops in the oven or on a grill.
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°.
Notes
We prefer to grill our Perry's chops to mimic that smoked taste from the restaurant, but use what you have available.
We always serve our chops with mashed potatoes and creamed spinach. To elevate your mashed potatoes, add black truffle salt to them.
Nutrition
Serving: 1 chopCalories: 428 kcalCarbohydrates: 24.6 gProtein: 40.3 gFat: 18.2 gSaturated Fat: 5.7 gCholesterol: 114 mgSodium: 421 mgPotassium: 682 mgFiber: 5 gSugar: 11.6 gCalcium: 263 mgIron: 17 mg
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