If you’ve ever dined at Perry’s Steakhouse, you already know the star of the menu isn’t just the steak—it’s the legendary Perry’s Steakhouse Pork Chop. Thick, juicy, perfectly seasoned, and carved tableside, this pork chop has reached almost cult-like status among food lovers.
The good news? You don’t have to book a reservation or wait for Sunday Supper to enjoy it. In this guide, I’ll show you how to recreate Perry’s Steakhouse Pork Chop at home, using simple ingredients, clear steps, and proven techniques that deliver restaurant-quality results.
What Makes Perry’s Steakhouse Pork Chop So Special?
The Perry’s Steakhouse Pork Chop isn’t your average pork dinner. Several unique elements set it apart:
- A massive 7-finger-high pork chop (about 32 ounces)
- Bone-in, center-cut pork loin for maximum flavor
- Slow roasting followed by high-heat finishing
- Simple seasoning that enhances the natural taste
- Juicy interior with a perfectly caramelized crust
Unlike thin grocery-store chops that dry out easily, this cut stays tender and moist, even after cooking.
Best Cut of Meat for Perry’s Steakhouse Pork Chop
To replicate the authentic experience, choosing the right cut is essential.
Ideal Pork Chop Cut
- Bone-in pork loin chop
- 2½ to 3 inches thick
- Approximately 28–32 ounces
Ask your butcher for a double-cut or extra-thick pork chop. If you can’t find a 7-finger chop, don’t worry—anything over 2 inches thick will still work beautifully.
Ingredients for Perry’s Steakhouse Pork Chop Recipe
This recipe relies on quality ingredients rather than heavy sauces or marinades.
Main Ingredients
- 1 extra-thick bone-in pork chop (28–32 oz)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, smashed
- 2 sprigs fresh rosemary or thyme
Optional Steakhouse Finish
- Flaky sea salt for serving
- Compound butter (butter mixed with garlic and herbs)
How to Prepare Perry’s Steakhouse Pork Chop
Preparation is the secret to achieving that famous juicy texture.
Step 1: Bring the Pork Chop to Room Temperature
Remove the pork chop from the refrigerator at least 45–60 minutes before cooking. This ensures even cooking from edge to center.
Step 2: Season Generously
Pat the pork chop dry with paper towels. Season all sides liberally with kosher salt and black pepper. Don’t be shy—this thick cut needs proper seasoning.
Cooking Method – Perry’s Steakhouse Pork Chop at Home
The key technique is a reverse-sear method, just like high-end steakhouses use.
Oven-Roasted Perry’s Steakhouse Pork Chop (Step-by-Step)
Step 1: Preheat the Oven
Set your oven to 275°F (135°C). Low and slow cooking keeps the meat juicy.
Step 2: Roast the Pork Chop
Place the seasoned pork chop on a wire rack set over a baking sheet. Roast for 60–90 minutes, depending on thickness, until the internal temperature reaches 130–135°F.
Use a meat thermometer for accuracy.
Searing for the Signature Steakhouse Crust
Step 3: Heat the Pan
Heat a cast-iron skillet over high heat. Add olive oil until shimmering.
Step 4: Sear the Pork Chop
Place the pork chop in the pan and sear for 2–3 minutes per side until a golden-brown crust forms.
Step 5: Butter Baste
Add butter, garlic, and herbs to the pan. Tilt the pan and spoon the melted butter over the pork chop for about 1 minute.
Resting and Carving Like Perry’s Steakhouse
Step 6: Rest the Meat
Remove the pork chop from the pan and let it rest for 10 minutes. This allows juices to redistribute.
Step 7: Slice and Serve
Carve the pork chop into thick slices, just like Perry’s Steakhouse does tableside. Sprinkle lightly with flaky sea salt and finish with compound butter if desired.
Internal Temperature Guide for Perfect Pork Chop
Forget dry pork—modern pork is best when slightly pink.
- Medium-rare: 135°F
- Medium: 140–145°F (recommended)
- Well-done: Not recommended for this recipe
The pork chop will rise a few degrees while resting.
Perry’s Steakhouse Pork Chop Flavor Variations
While the classic version shines on its own, you can customize it slightly.
Garlic Herb Version
Add extra rosemary, thyme, and crushed garlic during basting.
Sweet & Savory Steakhouse Style
Brush lightly with honey or maple syrup during the last minute of searing.
Smoky Grilled Version
Finish the pork chop on a hot grill for added smokiness instead of pan-searing.
Best Side Dishes to Serve with Perry’s Steakhouse Pork Chop
To complete the steakhouse experience, pair your pork chop with classic sides:
- Creamed spinach
- Garlic mashed potatoes
- Roasted asparagus
- Lobster mac and cheese
- Apple-cranberry compote
These sides balance the richness of the pork perfectly.
Common Mistakes to Avoid
Even great ingredients can fail if these mistakes are made:
- Cooking straight from the fridge
- Skipping the meat thermometer
- Overcooking past 145°F
- Not resting the pork chop
- Using thin pork chops
Avoid these, and your results will rival any steakhouse.
Frequently Asked Questions About Perry’s Steakhouse Pork Chop
Is Perry’s Steakhouse Pork Chop really pork loin?
Yes, it’s a bone-in pork loin chop, prized for tenderness and mild flavor.
Can I make this recipe without an oven?
It’s possible but not recommended. The oven ensures even cooking before searing.
Can I store leftovers?
Yes. Store sliced pork in an airtight container for up to 3 days in the refrigerator.
Can I freeze cooked pork chop?
Yes, but for best texture, consume fresh or refrigerated.
Why This Perry’s Steakhouse Pork Chop Recipe Works
This recipe mirrors professional steakhouse techniques:
- Reverse-sear cooking
- Proper seasoning
- Controlled temperatures
- Resting before slicing
The result is a pork chop that’s juicy, flavorful, and impressive enough for guests.
Final Thoughts on Perry’s Steakhouse Pork Chop
The Perry’s Steakhouse Pork Chop isn’t just a meal—it’s an experience. Thick, tender, and bursting with flavor, it proves that pork can be just as luxurious as steak when cooked properly.
With this step-by-step recipe, you can recreate that iconic steakhouse dish at home without special equipment or complicated ingredients. Once you try it, this pork chop will become a centerpiece dish you’ll return to again and again.
