I had the best pork chop of my life at Perry's in Houston. There is not even a close second. I know they smoke it for 4-6 hours, then obviously put it on a big fire for a short time to sear and carmelize... but I need your help & experience in planning a strategy to re-create this masterpiece.
I attached a picture to try to give you a mental image of how it is served.
This is how their menu describes it:
Carved tableside. Hand selected in the Midwest specifically for Perry’s Steakhouse, this prime chop is cured, roasted, slow-smoked and caramelized and served with homemade applesauce
They serve the chop with 3 ribs plus the "eyelash" - I don't know what that means, but it was delicious. Basically, you end up with a triple thick chop, 3 ribs, and what seems to be tenderloin type texture "eyelash", which is fatty but packed with flavor.
I assume they are using a brine, since this is slow smoked... probably what they mean when they say "cured".
So Mr(s). CHEF... how would you go about making this?