Perry’s Steakhouse Pork Chop Recipe – Restaurant Quality Copycat

Perry’s Steakhouse is famous for its pork chop. Every Friday, they serve this dish, and people come from all over just to try it.

The chop is thick, juicy, and glazed with a sweet sauce that makes everyone want more. This recipe became so popular that guests started asking for the secret.

Now, you can make this same dish at home. The Perry’s Steakhouse Pork Chop Recipe uses simple spices and a good BBQ sauce.

The meat comes out tender on the inside and has a crispy, sweet coating on the outside. Today,

I am sharing this copycat recipe so you can enjoy restaurant-style pork chops in your own kitchen.

Which Pork Chop Should You Use for Copycat Recipe?

Choosing the right cut makes a big difference. Here are the best options:

• Pork loin chops – These are lean and cook evenly. They stay juicy when baked at the right temperature.
• Pork sirloin chops – These have more marbling, which means more flavor. They are also thicker, so they hold up well under the broiler.
• Bone-in chops – The bone helps keep moisture inside. It also adds extra flavor during cooking.
• Thickness matters – Look for chops that are at least 1 to 1.5 inches thick. Thin chops dry out too fast.
• Avoid pre-seasoned chops – You want to add your own spices. Pre-seasoned meat can taste too salty or overpowering.
• Freshness counts – Pick meat that looks pink, not gray. The fat should be white and clean. Fresh pork smells mild, never sour.

For this Perry’s Steakhouse Pork Chop Recipe, I recommend bone-in pork loin or sirloin chops that weigh about 1 pound each. They give you the best texture and flavor.

What Makes Perry’s Pork Chop Special?

Perry’s does a few things that set this dish apart.

First, they use really thick cuts. Most restaurants serve thin chops, but Perry’s gives you a big piece that feels like a small roast.

Second, they slow-roast the meat before adding sauce. This keeps the inside soft and pink.

Third, they finish everything under a hot broiler. The sauce bubbles up and turns into a sticky glaze. The combination of slow cooking and high heat creates layers of flavor.

The seasoning blend has smoke, spice, and a touch of sweetness. When you cut into the chop, juices run out.

The edges are crispy, and the middle is tender. That contrast is what makes people order it every time.

Perry’s Steakhouse Pork Chop Ingredients

• 2 Pork Loin or Sirloin Chops (about 2 lbs total): These thick cuts hold their shape and stay juicy during the longer cooking time. A thinner chop will not work as well.
• 1 tbsp olive oil: A light coating of oil helps the dry seasoning stick to the meat and promotes browning.
• ¾ cup or more of your favorite BBQ sauce: Pick a sauce you really enjoy eating. A classic, sweet and smoky sauce works perfectly for that authentic taste.
• Honey (as desired): A little honey mixed with the BBQ sauce makes the glaze extra sticky and helps it caramelize beautifully under the broiler.

BBQ seasoning mix:

• ½ tsp ginger powder: Adds a little warm, sharp flavor to the background.
• 1 tsp fine Himalayan pink salt: This salt brings out the natural flavor of the pork. You can use regular table salt if that is what you have.
• Fresh ground black pepper: Provides a mild, balancing spice.
• 2 tsp garlic powder: Gives a savory, robust flavor that is essential to the blend.
• 2 tsp onion powder: Adds a mild, sweet onion taste without the texture of fresh onions.
• 2 tsp paprika: Offers a smoky flavor and a beautiful red color.
• 1 tsp cumin: Brings an earthy, warm taste that makes the flavor deeper.
• ½ tsp chili powder: Provides a very gentle heat. Use less if you are sensitive to spice.
• ½ tsp sugar: A small amount balances the salt and spices with a touch of sweetness.
• ¼ tsp cinnamon: Just a hint adds a unique warmth that makes the seasoning special.

Recommended Equipment

1. Oven with broiler setting – Needed for final caramelization.
2. Cast iron skillet or baking dish – Holds heat well and gives even cooking.
3. Small mixing bowls – For blending spices.
4. Brush for BBQ sauce – Helps coat evenly.
5. Meat thermometer – Optional but ensures safe cooking.

How To Make Perry’s Steakhouse Pork Chop

Step 1 | Prep the pork chops

Start by taking your pork chops out of the fridge. Rinse them with cool water and then pat them completely dry using paper towels. This helps the seasoning stick.

Place the chops on a plate and drizzle the olive oil over both sides. Use your hands to rub the oil all over the meat, coating it evenly.

Step 2 | Season generously

Mix all the seasoning ingredients in a small bowl. Sprinkle the blend evenly over the pork, pressing it in so it sticks.

If you have time, let the chops rest with seasoning for at least an hour in the fridge (overnight is even better).

Step 3 | Bake

Preheat your oven to 350°F. Lightly grease a cast iron skillet or baking dish. Place the pork chops inside and bake for about 25–30 minutes.

Step 4 | Add sauce

Remove the pork chops from the oven. Pour some BBQ sauce into the skillet and brush the chops generously with more sauce on both sides.

Step 5 | Broil to finish

Switch your oven to broil on high. Place the pork chops back in for about 8–10 minutes, keeping an eye on them so the sauce caramelizes without burning.

Step 6 | Rest before serving

Take them out and let them rest for 5 minutes. This helps keep the juices inside.

Chef’s Special Notes

Here are a few extra tips to make sure your pork chops turn out amazing.

• Check the Temperature: The best way to know if your pork is done is with a meat thermometer. Push it into the thickest part of the chop. It should read 145°F. Then you know it is safe to eat and still juicy.
• Don’t Skip the Rest: I know it is hard to wait, but letting the meat rest is so important. If you cut it right away, all the good juices will run out onto the plate.
• Make it Your Own: Feel free to change the spices. If you like more heat, add a pinch of cayenne pepper. If you love garlic, add a bit more garlic powder.
• Sauce at the End: Putting the sauce on before the broiling step is key. If you put it on at the beginning, the sugar in the sauce can burn in the oven.

How to Serve This Perry’s Steakhouse Pork Chop

Perry’s Steakhouse restaurant serves this dish family-style on a large wooden board. They slice the pork chop into thick pieces and arrange them in a row.

The plate comes with warm sides like mashed potatoes, roasted vegetables, and buttery rolls.

At home, you can follow the same approach. Slice the chop after resting and lay the pieces on a platter. Drizzle extra BBQ sauce over the top for shine and flavor.

Pair this pork with creamy mashed potatoes or garlic roasted potatoes. Steamed green beans or roasted Brussels sprouts add a fresh contrast.

Cornbread or dinner rolls soak up any extra sauce. For a complete meal, add coleslaw or baked mac and cheese.

Make-Ahead and Storage

1. How to Store: Let the pork chops cool completely. Place them in an airtight container and refrigerate for up to 4 days. Store leftover sauce separately to keep the meat from getting soft.

2. How to Reheat: Preheat oven to 325°F. Cover chops with foil and heat for 10 to 15 minutes. You can also use a skillet with a splash of BBQ sauce. Skip the microwave to avoid tough meat.

3. Freezing Instructions: Freeze for up to 3 months. Wrap each chop in plastic wrap, then place in a freezer bag. Label with the date. Thaw overnight in the fridge before reheating.

Perry’s Steakhouse Pork Chop Recipe FAQs

1. Can I prepare this recipe without a cast iron skillet?

Yes, a regular oven-safe baking dish works fine. Cast iron offers better heat distribution but isn’t required.

2. Is smoking mandatory for this pork chop?

Smoking gives Perry’s pork chop its signature flavor, but this recipe uses the oven and broiler to mimic that smoky-sweet taste.

3. My pork chop turned out dry. What did I do wrong?

Your pork chop dried out because it cooked too long. The best way to prevent this is to use a meat thermometer and cook it to 145°F.

Also, make sure to let it rest for 5 minutes after cooking. Using a thick chop helps, too, as thin chops cook too fast.

4. Can I use boneless pork chops for this recipe?

Yes, boneless pork chops can be used. However, bone-in chops tend to hold more flavor and moisture.

If using boneless, choose thick cuts and shorten the cook time slightly to prevent them from drying out. Always check with a thermometer for doneness.

5. My BBQ sauce always burns. What can I do?

Your BBQ sauce is burning because it’s too close to the broiler. Move the oven rack down to the middle position.

Watch it closely for the last few minutes. The sugar in the sauce can burn very fast.

6. Why is it important to let the meat rest after cooking?

Letting the pork chop rest keeps it juicy. When you cook meat, the heat pushes all the juices to the middle. If you cut it right away, the juices will spill out onto your plate.

Waiting for five minutes lets the meat relax and soak those juices back in. This makes every single bite more tender and full of flavor.

Perry’s Steakhouse Pork Chop Recipe is a delicious way to enjoy thick, juicy pork in a smoky BBQ flavor.

This easy copycat recipe gives the chance to enjoy a steakhouse favorite at home with simple ingredients and clear steps.