Perry's Pork Chop Friday

ElCapitan · March 2015

Has anyone on here tried to duplicate the Perry Steakhouse Pork Chop?

Legume · March 2015

I've wanted to try. It's on my list but I only cooked my first dbl thick chop the other day. I need to mess around with them more first and probably go back to Perrys for some research, I've only had their chop once - but it was memorable, like a 2 lb chunk of bacon.

Foghorn · March 2015

Several of us have done some double thick chops.

http://eggheadforum.com/discussion/1169028/best-pork-chop-ive-ever-had/p1

http://eggheadforum.com/discussion/1169220/cazzy-got-bit-by-the-bug-monster-chops/p1

However, I've had the Perry's chops twice since then and there is more to it. They do a 3- 4 rib chop. They do an applesauce glaze that is excellent.
And in my experience they overcook it. The ribs are about the right temperature/consistency but the bulk of the loin meat is relatively dry.

I hope that helps.

Legume · March 2015

Foghorn

When I had the chop, it was the Friday lunch special which I think is a smaller, two bone version, it was several years ago. I remember wondering how anyone could eat a three or four bone chop roast.

The outside and the smoke is what I need to figure out. I know it's smoked, but not heavily. The outside was fantastic, glazed and came out like bacon. I can see how it was probably overcooked in the middle, I didn't start backing down IT on pork until I got my egg. I really just remember thinking bacon and that it was really unique. More research!

Legume · March 2015

well, searching around the interwebs for info and it brought me back to the forum. I'm beginning to think all knowledge and wisdom may reside here.

http://eggheadforum.com/discussion/1144644/challenge-need-help-re-creating-perrys-pork-chop-houston-tx

dcc · March 2015

Perry's Meat Market on Scarsdale will sell you the roast with their rub and give you advice on how to cook it. Just south of Beltway 8 on I-45 next time you are on the south side of Houston.

Foghorn · March 2015

@Legume,

https://www.youtube.com/watch?v=JMrMOdFt7rg

This suggests that they roast it on a rotissery for 7-8 hours over pecan wood after 4 days of ?drying/?brining?

ElCapitan · March 2015

Thanks @Legume for the link. I searched for Perry's but didn't think to search for Perrys. I'll add this to my recipe book/docs and give it try later.

Perry's Pork Chop Friday

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