Perry's Pork Chop Recipe
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!
Servings: 2
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.