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Perry’s Steakhouse Pork Chop Recipe

Perry’s Steakhouse Pork Chop Recipe

Emma Johnson
Perry’s Steakhouse Pork Chop Recipe recreates restaurant-style pork chop with brown sugar, paprika, garlic, and buttery honey glaze at home easily.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American Steakhouse
Servings 4 people
Calories 680 kcal

Equipment

  • Heavy cast iron skillet or oven-safe pan
  • Baking tray with rack (important for even roasting)
  • Sharp chef’s knife
  • Mixing bowls
  • Meat thermometer (highly recommended)
  • Tongs
  • Basting brush
  • Aluminum foil
  • Cutting board

Ingredients
  

For the Pork Chop

  • 1 large bone-in pork chop 2–3 inches thick
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar

For the Glaze

  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 garlic clove minced

Instructions
 

Step 1: Prepare the Pork Chop

  • Pat the pork chop completely dry. This step is crucial. Moisture is the enemy of a good crust, and as someone who has tested this Perry’s Steakhouse pork chop recipe many times, I can tell you this makes all the difference.
  • Let the meat sit at room temperature for about 20 minutes before seasoning.

Step 2: Build the Dry Rub

  • Mix salt, pepper, garlic powder, smoked paprika, onion powder, and brown sugar in a bowl. The brown sugar is key—it helps create that signature caramelization.

Step 3: Season Generously

  • Rub the seasoning all over the pork chop. Press it into the meat so it sticks properly. Don’t rush this step; flavor needs time to settle in.

Step 4: Sear Like a Steakhouse Chef

  • Heat olive oil in a cast iron skillet until it just starts to shimmer. Place the pork chop in carefully and let it sear without moving it for 3–4 minutes.
  • Flip and repeat. You should see a deep golden crust forming—that’s flavor building.

Step 5: Slow Roast to Perfection

  • Transfer the pork chop to a baking tray with a rack. Roast at 180°C (350°F) for 45–60 minutes.
  • Use a thermometer. You want 63°C (145°F) internal temperature for juicy perfection.

Step 6: Make the Signature Glaze

  • In a small pan, melt butter and add honey, brown sugar, Dijon mustard, vinegar, and garlic. Let it simmer until slightly thick and glossy.
  • This glaze is what gives the Perry’s Steakhouse pork chop recipe its iconic finish.

Step 7: Glaze and Rest

  • Brush the warm glaze generously over the pork chop. Let it rest for 10 minutes. Resting allows juices to redistribute inside the meat.

Step 8: Slice and Serve

  • Slice thick pieces and serve warm. The inside should be juicy, tender, and slightly pink but safe.

Notes

  • Always use bone-in pork chops for better flavor
  • Let seasoning sit for at least 20 minutes
  • Don’t overcrowd the pan during searing
  • Use a thermometer instead of guessing
  • Brush glaze twice for deeper flavor
Keyword Perry’s Steakhouse Pork Chop Recipe