Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 520kcal
If you’ve ever been to Perry’s Steakhouse, you already know their famous pork chop is more than just dinner — it’s an experience. Oversized, incredibly juicy, and finished with a signature caramelized crust, it’s one of those dishes people remember long after the meal is over.
The good news? You don’t need a steakhouse reservation to enjoy something very close at home. This homemade copycat version is designed specifically for home cooks, using realistic equipment and techniques that still deliver that bold, sweet-savory flavor Perry’s is known for. In this guide, you’ll learn why each step matters, how to avoid common mistakes, and how to confidently cook a restaurant-style pork chop for 4 servings.
Perry’s pork chop is iconic for a reason. It’s typically a thick, bone-in cut, often large enough to serve multiple people, and cooked with extreme care to keep it juicy from edge to center.
Flavor-wise, it’s all about balance:
Presentation also plays a role. The chop is usually sliced tableside at the restaurant, showing off how moist and perfectly cooked it is — which only adds to its reputation.
While this recipe is inspired by Perry’s, it’s not a direct replica — and that’s intentional.
In a restaurant setting, Perry’s uses:
At home, we adapt those ideas into methods you can realistically manage:
These adjustments ensure you still get juicy pork and deep flavor without specialized equipment or unnecessary risk.
This recipe works because it focuses on technique over shortcuts.
Here’s what makes the difference:
When you follow these principles, you get consistent, impressive results — even if you’re not an expert cook.
Not all pork chops are created equal, especially for a recipe like this.
The ideal pork chop should be:
When shopping, look for:
If you have access to a butcher, ask for center-cut or double-cut pork chops — they’re perfect for this recipe.
Brining is non-negotiable for thick pork chops.
A proper brine:
This step is especially important because pork can easily dry out if cooked improperly.
Brining is simple but precise.
Key points to remember:
Common mistakes to avoid:
Here’s a high-level look at the process from start to finish:
This flow keeps the pork juicy while building layers of flavor.
You don’t need a professional kitchen, but the right tools help.
Recommended equipment:
If you don’t own a smoker, don’t worry — oven and grill adaptations still deliver excellent results.
Instead of dumping everything together, this recipe uses ingredient groups that each serve a purpose.
The brine focuses on:
The seasoning blend is designed to:
These are used during finishing, especially for:
Full measurements and step-by-step instructions are in the recipe card below. This section explains why each step matters, so you cook with confidence.
Proper setup and timing here set the foundation for juicy pork. Always keep the brine cold and allow enough time for the pork to absorb flavor evenly.
Seasoning should be even and deliberate. Let the pork rest briefly after seasoning so the surface moisture redistributes, which improves browning.
Low, steady heat is key. Rushing this step leads to dryness. Use a thermometer and aim for gradual temperature rise rather than blasting the pork with heat.
Searing adds texture and flavor. You can do this:
The goal is a deep golden-brown crust without overcooking the inside.
At Perry’s, caramelization happens under intense restaurant heat. At home, we recreate the effect with a controlled sugar-based finish that caramelizes quickly without burning.
Work quickly and carefully:
Safety tip: Keep tools ready and avoid excess sugar, which can burn fast.
Once caramelized:
Serve with classic steakhouse sides for the full experience.
Keep these tips in mind:
These small details make the difference between good pork and unforgettable pork.
Want to customize the flavor?
This homemade Perry’s Steakhouse pork chop delivers everything you want — juicy meat, bold flavor, and that signature caramelized finish — without the restaurant price tag.
Take your time, trust the process, and enjoy the result. This is the kind of recipe that turns a regular dinner into a memorable meal.
If you enjoyed this recipe, explore other steakhouse-style copycat dishes on the site to build a full restaurant-quality meal at home.
Servings 4
Brining can be done a day in advance to save time.
