My First Shot at the Perry's Pork Chop

TexanEgger

I've had the lunch pork chop at our local Perry's Steakhouse, and was immediately stricken with a desire to do it myself on the Egg.  This weekend I took a shot at it.  There are a lot of different ways that people have done this, and I tried to gather the common elements and then try for a 'best of breed' recipe.  I think I can say that it turned out very well for a first effort.  I learned a ton on this forum so thanks to you all.  

I started with a boneless ribeye roast that I happened to have in the freezer and went from there. (I know.  I'll go bone-in next time but it was my first shot so I was primarily concerned about method than perfection.  Plus, it was of sufficient width/height to work...)  I cut the roast into 4 '4-finger' chops. I then made a basic brine with a few extra aromatics and brined the chops for ~2.5 hours.  

I made a rub that leaned more toward a poultry-based combo (thyme/sage, etc) than my traditional rib/brisket one.  I even took a mortar/pestle and ground up some bacon for the rub.  Next I slathered the chops with bacon grease and applied the rub.  (I like bacon!)

Fired up the Egg to 215-220, indirect with the platesetter legs-up. Chops were put on and I pulled at ~125.  

The really fun part was when I did the finish sear in a cast iron skillet with bacon grease. My wonderful wife also made an unbelievable Green Bean Mushroom Sauce Casserole, which completed the meal fantastically!  

Heat + Iron + Bacon + Meat = YUM.

Plating turned out very well, and eating was fantastic.  This is now added into my regular rotation, and will get better!

Happy Easter all.

H/T to Cazzy & many others for the inspiration for this effort, as it got me going.  Again, this place is a wealth of knowledge and Eggsperience and I'm grateful. 

TexanEgger

QDude

Looks great!

Lmidkiff

Looks great! I love Perrys Steakhouse pork chops. 

cazzy

Looks great!  Hard to go wrong when bacon is involved...unless you're naked in a motel.