Quote:
A recipe perfected over four decades, our chop is rubbed with a secret blend of seasonings, cured, roasted, slow smoked, caramelized, finished in the oven and topped with Perry's herb-garlic butter
GAC06 said:
Never understood the appeal of a thick pork chop, and I've had very good ones. I prefer thin pork chops and for super tender pork, there's tenderloin
GAC06 said:
Never understood the appeal of a thick pork chop, and I've had very good ones. I prefer thin pork chops and for super tender pork, there's tenderloin
Good stuff! If you don't mind, what quantities or ratio of spices do you mix together for the rub?FIDO*98* said:
They actually pretty much spell it out for you on their websiteQuote:
A recipe perfected over four decades, our chop is rubbed with a secret blend of seasonings, cured, roasted, slow smoked, caramelized, finished in the oven and topped with Perry's herb-garlic butter
The biggest challenge for most is going to be sourcing quality pork. You're not going to get close to Perry's with a crap loin from HEB that you bought on sale. Hopefully you have access to a good butcher. Others consider mail ordering. I get mine from a farmers market in NB that raises heritage pork or Granzin's if I don't plan ahead far enough.
I dry brine mine for 2 days using a simple 2:1 ratio of salt:sugar
I keep my rub pretty simple as well. Salt, pepper, paprika, garlic powder, ground thyme, & rubbed sage
I combine steps 2-3 and roast/smoke on the BGE @ 300df until it hits about 142 internal temp. Usually takes about 2-2.5hrs. I'll let it rest loosely tented for at least and hour. I usually carve 2-bone servings at home after resting. Sear in a hot cast iron pan brushed with oil for about 2 minutes and flip. Toss in a few cubes of butter and immediately start basting for about 2 more minutes.
I usually plate the chop and then pour in the juices from the resting stage and sauce the chops with it. Serve with maitre'd hotel butter and a slice of lime.
A few years ago my wife and I made our first visit to Perry's for an anniversary meal. I had heard about the "famous pork chop" but my mindset was why go to a steakhouse and eat pork chops? After we were seated and ordered drinks, I made a quick trip to the men's room. When I came back, there was an incredible aroma wafting through the restaurant. I asked the waiter what it was and he said "that would be the Perry's famous pork chop". Well, I knew what I was having then without even looking at the menu. It was incredible! We split it and still had some left to take home with us. Perry's may do good steaks but we've only had the pork chop whenever we've dined with them so I wouldn't know.Eliminatus said:GAC06 said:
Never understood the appeal of a thick pork chop, and I've had very good ones. I prefer thin pork chops and for super tender pork, there's tenderloin
I just had Perry's this past Friday actually and was blown away. I can't remember the last time a good hype train lived up to its name. I would have said I don't see the big deal but my wow, is that pork chop delectable and worth talking about in reverent tones.
I like it because you basically get three types of meat in one.
FIDO*98* said:
They actually pretty much spell it out for you on their websiteQuote:
A recipe perfected over four decades, our chop is rubbed with a secret blend of seasonings, cured, roasted, slow smoked, caramelized, finished in the oven and topped with Perry's herb-garlic butter
The biggest challenge for most is going to be sourcing quality pork. You're not going to get close to Perry's with a crap loin from HEB that you bought on sale. Hopefully you have access to a good butcher. Others consider mail ordering. I get mine from a farmers market in NB that raises heritage pork or Granzin's if I don't plan ahead far enough.
I dry brine mine for 2 days using a simple 2:1 ratio of salt:sugar
I keep my rub pretty simple as well. Salt, pepper, paprika, garlic powder, ground thyme, & rubbed sage
I combine steps 2-3 and roast/smoke on the BGE @ 300df until it hits about 142 internal temp. Usually takes about 2-2.5hrs. I'll let it rest loosely tented for at least and hour. I usually carve 2-bone servings at home after resting. Sear in a hot cast iron pan brushed with oil for about 2 minutes and flip. Toss in a few cubes of butter and immediately start basting for about 2 more minutes.
I usually plate the chop and then pour in the juices from the resting stage and sauce the chops with it. Serve with maitre'd hotel butter and a slice of lime.
FIDO*98* said:
They actually pretty much spell it out for you on their websiteQuote:
A recipe perfected over four decades, our chop is rubbed with a secret blend of seasonings, cured, roasted, slow smoked, caramelized, finished in the oven and topped with Perry's herb-garlic butter
The biggest challenge for most is going to be sourcing quality pork.
