Perry's Pork Chop Recipe: Get Juicy and Tender in Minutes

The thing about steakhouses is that there is usually no middle ground. Perry’s Steakhouse falls into the out-of-this-world category. Maybe that might explain the popularity of this Perry’s pork chop recipe.

Tender, juicy, and delicious. These three words would probably be enough to define this recipe. From the spice blend to the sauce, and the pork cuts, Perry’s famous pork chop recipe does enough justice to its name. Although this is probably not our most beginner-friendly recipe, it can be done with some dedication and attention to detail. Every bite feels like a miracle, and each detail is tuned to perfection.

Even though there are various copycat Perry’s Steakhouse pork chop recipes, we’ve narrowed down just enough for those who’d like to experiment with different variations, and we haven’t forgotten about substitutions as well, resulting in a versatile recipe.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage and Reheating
• Pro Tips
• Perry's Pork Chop Recipe
• Comments

Ingredients

• Fresh pork cuts — 1 lb.
• Worcestershire sauce — 1 tsp.
• White vinegar — ¼ cup.
• Chicken broth — ½ cup.
• Salt and pepper — to taste.
• Brown sugar — ¼ cup.
• Thyme leaves — ½ tsp., dried.
• Garlic powder — ¼ tsp.
• Onion powder — ¼ tsp.
• Olive oil — ¼ tbsp., extra virgin.
• Paprika — ¼ tsp.

Instructions

1. Preheat the oven to 350 degrees.

2. Combine the paprika, onion powder, garlic powder, salt, and pepper in a mixing bowl, and mix well. 

3. Sprinkle the blend on top of the pork chops, on both sides.

4. Heat olive oil in a pan. Place the pork chops in the pan and cook until browned, which should only take a few minutes. Make sure that both sides are equally browned.

5. In another mixing bowl, combine the brown sugar, chicken broth, Worcestershire sauce, thyme, and vinegar. Whisk well.

6. Pour the sauce over the pork chops.

7. Let your dish simmer in the pan for 10-15 minutes.

8. Transfer the pork chops to a baking sheet, in a single layer.

9. Bake for half an hour.

Substitutions

• Worcestershire sauce — If you’re looking to enhance the flavor of your dish with some umami taste, what could be better than Worcestershire sauce? Although it’s already a popular condiment, it works even better when it comes to pork chops. It not only provides a rich flavor, but Worcestershire sauce also helps tenderize the meat and balances the sweetness.
  
  Soy sauce is the closest you can get to Worcestershire sauce. If you are going with soy sauce, just make sure to get a low-sodium one. Teriyaki or Hoisin sauces could also work here, but they would only take you further away from Perry's famous pork chop recipe.

• White vinegar — Similar to Worcestershire sauce, white vinegar is another common ingredient that is used to marinate pork chops. The two are usually used for similar purposes like tenderizing the meat, adding some juice, and balancing out the sweetness.
  
  If you're short on white vinegar, apple cider vinegar makes a fine replacement, although keep in mind that it is slightly sweeter. Rice vinegar has a milder taste. Lemon juice will work fine, as well.

• Chicken broth — As nutritious as it is, chicken broth also enhances your pork chops, adding some much-needed warmness with a rich and deep flavor. It will also prevent your meat from becoming dry.
  
  Beef broth or vegetable broth will make fine substitutions for chicken broth, if necessary. Using the latter will result in a slight difference in taste though.

• Thyme — Thyme provides an earthy flavor and it actually compliments the pork chops, so don’t think about skipping this one! You could also try rosemary, sage, oregano, or bay leaves in place of the thyme, if you wish.

Variations

• Glazed pork chops — If you want to make your pork chops sweeter, skip the brown sugar, and instead use some honey and mustard. Brush your pork chops with the two before baking, but don’t go overboard on the brushing.

• Cajun-style pork chops — This variation is easy to make. All you need is to create a spice blend by combining some ingredients like paprika, cayenne pepper, garlic powder, and onion powder.

• Stuffed pork chops — This one might resemble a Thanksgiving turkey more than the classic Perry’s pork chops, but still, it yields fine results. Simply cut a pocket into the center of your pork chops and stuff them with cheese, honey, or breadcrumbs. The sky's the limit.

Equipment

• Measuring cups and spoons.

• Saucepan.

• Whisk.

• 2 mixing bowls.

• Baking sheet.

• Oven.

Storage and Reheating

• After cooling to room temperature, either wrap them individually in aluminum foil or transfer them to an airtight container.

• Stored in your fridge, the leftover pork chops will last for 3-4 days.

• You should thaw the pork chops before reheating them on the stovetop or microwave.

Pro Tips

• Let it rest — So you’ve successfully marinated your pork chops, prepared the sauce, and it’s all ready. For the best experience, you should allow your pork chops to rest for 10 minutes. This will give the juices some time to redistribute, resulting in tender and juicy pork chops.

• Don’t overcook — Use a meat thermometer, so that you do not overcook the pork chops. Once the internal temperature reaches 145 degrees, you should stop cooking.