This pork chop is massive, juicy, and slow-roasted to get that buttery-soft texture Perry’s is known for!
I use a simple brine overnight with salt, sugar, and garlic to help the pork stay juicy and seasoned through the center.
What sets this one apart is the herbed crust and sweet glaze—it’s savory and smoky with just a hint of sweetness.
Once it rests, I carve it into three sections just like Perry’s: the chop, the eyelash cut, and the rib portion.
I keep the pan drippings and reduce them with a little broth and butter for a sauce that adds extra richness!
How to Make Perry’s Pork Chop
Ingredients
- 2 Pork Chops (bone-in, 2 inches thick)
- 1/4 cup Kosher Salt
- 1/4 cup Brown Sugar
- 4 cups Water (for brine)
- 2 tbsp Olive Oil
- 2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Smoked Paprika
- 1 tbsp Butter (melted)
- 2 tbsp Brown Sugar (for crust)
Step-by-Step Instructions
Step 1:
Stir the water, kosher salt, and 1/4 cup brown sugar in a big bowl until everything dissolves.
Drop in the pork chops, cover, and refrigerate for at least 4 hours—or just let them soak overnight if you’ve got time to spare.
Step 2:
Take the chops out of the brine, pat them dry, and let them rest at room temp for about 30 minutes.
Rub both sides with olive oil.
Step 3:
Mix the black pepper, garlic powder, onion powder, and smoked paprika in a small bowl.
Coat each chop on all sides with this spice blend.
Step 4:
Heat your oven to 400°F.
While it warms up, sear the pork chops in a cast-iron skillet over medium-high heat, about 3 minutes per side. You want a good crust.
Step 5:
Brush each chop with melted butter and sprinkle the tops with the rest of the brown sugar.
Slide the skillet into the oven and roast for 20–25 minutes, until the center hits 140–145°F.
Let the pork chops rest for 10 minutes before slicing.
Tips and Tricks for Making This Recipe
Don’t Skip the Brine
Brining gives the chops both flavor and moisture, so I never skip it.
It’s the secret to juicy pork even if you accidentally let them go a bit too long in the oven.
Get a Searing Hot Skillet
Let your skillet get almost smoking hot before the pork goes in.
That’s how you get that deep, golden crust that makes the whole thing shine.
Use a Meat Thermometer
Pull the chops as soon as the center reads 140–145°F (check the thickest part).
That’s how you keep them tender, not tough.
Finish with a Sugar Crust
Don’t be shy with the brown sugar and butter at the end—it gives you that caramelized finish. Baste with pan juices after roasting for extra gloss and flavor!
Allow for a Rest Period
Letting the chops rest for 10 minutes before slicing keeps the juices inside where they belong.
Otherwise, you’ll lose all that goodness onto the cutting board.
What to Serve with Perry’s Pork Chop Recipe
Classic Applesauce
Serving Perry’s pork chop with a scoop of homemade applesauce is always a good move—the sweet-tart mix just works with the smoky pork.
I like making applesauce from scratch with apples, a little cinnamon, and a touch of sugar.
That way, you can dial in the flavor exactly how you want it.
Try warming the applesauce a bit before serving so it doesn’t chill your pork chop too fast.
Creamed Spinach
If you’re after something creamy, creamed spinach fits the bill.
It’s classic steakhouse, super rich, and adds a nice color pop.
The velvety sauce plays off the meatiness of the pork, and the greens make the plate a little brighter.
I like throwing in lots of fresh garlic and just enough nutmeg to keep things interesting.
Charred Corn & Feta Salad
Want something unexpected? Toss grilled corn kernels with feta, fresh parsley, and a squeeze of lime.
This combo is sweet, salty, and a bit tangy—perfect with that caramelized pork crust.
Add jalapeños for a little heat if that’s your thing.
Roasted Sweet Potato Rounds
Roasted sweet potato rounds are simple and pair well with the pork’s smoky flavors.
Their natural sweetness works with any savory or spicy seasoning you use.
Just slice the sweet potatoes, toss with oil and spices, and roast until the edges get crispy.
I love tossing on some chopped fresh rosemary right before serving.
Pear and Arugula Salad
A crisp pear and arugula salad with toasted walnuts and a honey-lemon vinaigrette brings a bright, peppery crunch to your meal.
This is my go-to when I want something light to balance out a rich main dish.
Juicy pears hold their own next to the pork, and the nuts add a nice bite.
Variations and Substitutions
Switching Up Sauces
You can swap the usual brown sugar and Dijon glaze for honey garlic or apricot mustard sauce if you want a change without much fuss.
If you’re after a little heat, stir in some sriracha or chili flakes to your marinade or glaze.
Pork Chop Alternatives
If you need another cut, bone-in pork loin chops or boneless thick-cut chops work too.
The texture might shift a bit, but they’ll still turn out tasty.
Some folks even use thick-cut turkey chops for a lighter, still-juicy version.
Flavor Boosts
Pineapple juice brings a bolder sweetness than orange juice in the marinade. It’s a fun twist.
Swap in coconut sugar or maple syrup for brown sugar if that’s what you’ve got.
You’ll still get a nice caramelized crust.
How to Store Leftover Perry’s Pork Chop
Refrigerating Leftovers
Got leftovers? Store them in a shallow, airtight container so they cool evenly in the fridge.
Try to get them into the fridge within two hours for best safety.
Usually, your leftover pork chop stays good for three or four days in the fridge.
Freezing for Later
For longer storage, slice up larger pieces and wrap them tightly in plastic wrap or foil, then pop them in a freezer bag.
Label the bag with the date—you’ll thank yourself later when you’re digging through the freezer!
Your pork chop keeps its best flavor and texture for up to two or three months when frozen this way.
Storage Tips
I like dividing leftovers into meal-sized portions before storing.
Makes life easier when you just want to thaw what you need, not the whole batch.
If you have extra sauce or pan juices, stash them in a small container on the side.
That way, the leftovers taste fresher when you reheat.
It’s a small effort that pays off next time you want a quick, tasty meal.
Common Mistakes to Avoid
Starting with Cold Pork Chops
If you toss pork chops straight from the fridge onto the grill or pan, you’re risking uneven cooking and dry edges.
Let them sit at room temperature for 30 minutes first—it’s worth it!
You want the inside and outside to cook evenly so every bite stays juicy.
I always remind folks: skipping this step makes it tough to nail that signature Perry’s texture.
Under-Seasoning
If you skimp on seasoning or just use a little salt and pepper, you’ll miss that signature crust and deep flavor.
When I make these, I go heavy on the spice rub and press it in so it sticks.
The rub is a big part of what makes Perry’s so good, so coat the chop all over—don’t hold back.
Cooking Too Hot or Too Fast
Cranking the heat up too high? That’s a quick route to dried-out meat and burnt sugar in your rub.
I’d rather smoke or roast low and slow—keeps things juicy and honestly, just tastes better.
For Perry’s style, I stick to smoking around 225°F for a few hours.
That’s where the magic happens with tenderness and flavor.
I like to check the meat earlier than I expect.
It’s way too easy to overshoot and end up with a dry chop, even if you started with perfect pork.
Perry's Pork Chop Recipe
Ingredients
- 2 Pork Chops bone-in, 2 inches thick
- 1/4 cup Kosher Salt
- 1/4 cup Brown Sugar
- 4 cups Water for brine
- 2 tbsp Olive Oil
- 2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Smoked Paprika
- 1 tbsp Butter melted
- 2 tbsp Brown Sugar for crust
Instructions
- Stir the water, kosher salt, and 1/4 cup brown sugar in a big bowl until everything dissolves.
- Drop in the pork chops, cover, and refrigerate for at least 4 hours—or just let them soak overnight if you’ve got time to spare.
- Take the chops out of the brine, pat them dry, and let them rest at room temp for about 30 minutes.
- Rub both sides with olive oil.
- Mix the black pepper, garlic powder, onion powder, and smoked paprika in a small bowl.
- Coat each chop on all sides with this spice blend.
- Heat your oven to 400°F.
- While it warms up, sear the pork chops in a cast-iron skillet over medium-high heat, about 3 minutes per side. You want a good crust.
- Brush each chop with melted butter and sprinkle the tops with the rest of the brown sugar.
- Slide the skillet into the oven and roast for 20–25 minutes, until the center hits 140–145°F.
- Let the pork chops rest for 10 minutes before slicing.