Perrys Steakhouse Pork Chop Recipe

If you’ve ever dined at Perry’s Steakhouse and fallen in love with their world-famous pork chop, you’re not alone. This perrys steakhouse pork chop recipe has become legendary among steak lovers and food enthusiasts alike. Now you can recreate Perry’s famous pork chop in your own kitchen with this authentic copycat recipe.

The secret lies in perfectly seared, thick-cut bone-in chops swimming in a rich, creamy sauce infused with white wine, mustard, and Parmesan. This copycat perrys steakhouse pork chop recipe delivers that restaurant-quality tenderness and flavor you’ve been craving, complete with caramelized onions and aromatic herbs.

Whether you’re celebrating a special occasion or simply want to impress your dinner guests, learning how to make perry’s pork chop at home is easier than you think!

What is Perry’s Steakhouse Pork Chop and How Does It Taste?

Perry’s steakhouse pork chops are thick-cut, bone-in pork chops that have become the signature dish of this renowned steakhouse chain. The perry’s porkchop features generously marbled meat that’s seared to golden perfection, then finished in a luxurious cream sauce with white wine, Dijon and grainy mustard, Parmesan cheese, and aromatic herbs.

The taste is an exquisite balance of savory, tangy, and rich flavors with incredible depth. Each bite offers tender, juicy pork with a beautifully caramelized crust, while the creamy sauce adds silky richness with subtle mustard tang and umami from the Parmesan.

The onions and thyme provide sweetness and earthiness, creating layers of complex flavor. The perry’s steakhouse pork chop seasoning is deceptively simple-just salt and pepper-allowing the quality of the meat and the sophisticated sauce to shine through.

Perrys Steakhouse Pork Chop Recipe Ingredients

For the Pork Chops:

• 2–4 bone-in pork chops (thick-cut, with good marbling)
• Salt (to taste, for generous seasoning)
• Black pepper (freshly ground, to taste)
• 2 tablespoons all-purpose flour
• 2 tablespoons neutral oil (vegetable or canola)
• ½ tablespoon butter

For the Sauce and Aromatics:

• 1 large white onion (sliced or chopped)
• A handful of spring onions/scallions (chopped)
• Fresh thyme (a few sprigs or ½–1 teaspoon dried)
• 2 garlic cloves (minced or finely chopped)
• 100 ml (⅓ cup + 1 tablespoon) dry white wine
• 150 ml (⅔ cup) chicken stock
• 100 ml (⅓ cup + 1 tablespoon) single cream or light cream
• 1 teaspoon grainy mustard (wholegrain)
• 1 teaspoon Dijon mustard
• 50 g (½ cup grated) Parmesan cheese
• Fresh parsley and/or basil (for garnish)

Kitchen Utensils Needed

1. Large heavy skillet or frying pan (cast iron works excellently)
2. Tongs
3. Meat thermometer (recommended)
4. Small plate for flour
5. Paper towels
6. Sharp knife
7. Cutting board
8. Measuring cups and spoons
9. Grater (for Parmesan)

Preparation and Cooking Time

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Total Time: 40-45 minutes

Servings: 2-4 portions (depending on pork chop size)

Copycat Perrys Steakhouse Pork Chop Recipe

Step 1: Prepare the Pork Chops

Pat your bone-in pork chops completely dry using paper towels-this ensures proper browning and crust formation. Season both sides generously with salt and freshly ground black pepper. The perry’s steakhouse pork chop seasoning relies on bold, simple flavoring, so don’t be shy with the seasoning at this stage.

Step 2: Coat the Chops in Flour

Place 2 tablespoons of all-purpose flour on a small plate. Lightly coat each pork chop on both sides with the flour, then gently shake off any excess. This thin flour coating creates a beautiful golden crust and helps thicken the sauce later in the perrys famous pork chop recipe.

Step 3: Heat the Pan

Place your large, heavy skillet over medium-high heat and add 2 tablespoons of neutral oil. Allow the pan to heat thoroughly-you’ll know it’s ready when a small piece of meat sizzles immediately upon contact. Proper pan temperature is crucial for achieving that signature steakhouse sear on your perry’s pork chop.

Step 4: Sear the First Side

Carefully add the seasoned, flour-dusted pork chops to the hot pan. Let them cook undisturbed for 4–6 minutes (depending on thickness) until the bottom develops a deep golden-brown crust. Resist the urge to move them-a proper sear requires patience and high heat.

Step 5: Flip and Add Butter

Add ½ tablespoon of butter to the pan, allowing it to melt and foam. Using tongs, flip each pork chop to the second side. Continue frying until this side also achieves a golden-brown color, another 4–6 minutes. The butter adds richness and helps create that restaurant-quality finish.

Step 6: Sear the Fatty Edges

Using your tongs, hold each pork chop upright along its fatty edge against the pan surface. Sear these edges for 1–2 minutes total. This renders the fat beautifully and adds tremendous flavor-a technique that distinguishes perry’s steakhouse copycat recipes from ordinary pork chop preparations.

Step 7: Remove Chops Temporarily

Transfer the seared pork chops to a clean plate and set aside. They won’t be fully cooked yet-they’ll finish cooking in the sauce. Don’t worry if they seem slightly underdone; this prevents overcooking and ensures juicy, tender results.

Step 8: Sauté the Aromatics

In the same pan with all those flavorful browned bits (fond), add the sliced large white onion. Sauté for approximately 2 minutes until the onion softens and begins to caramelize. Add the chopped spring onions and fresh thyme sprigs (or dried thyme). Continue cooking for another minute, stirring occasionally to prevent burning.

Step 9: Deglaze with White Wine

Pour in 100 ml of dry white wine to deglaze the pan. Use a wooden spoon to scrape up all the delicious browned bits stuck to the bottom-these add incredible depth to your perry’s pork chop recipe. Let the wine bubble and reduce for 2–3 minutes until it has almost completely evaporated. This concentrates the flavors and cooks off the alcohol.

Step 10: Build the Creamy Sauce

Add the 2 minced garlic cloves and sauté for about 30 seconds until fragrant-be careful not to burn the garlic. Pour in 150 ml of chicken stock, stirring to combine. Add 100 ml of single cream, 1 teaspoon grainy mustard, and 1 teaspoon Dijon mustard. Stir everything together until well blended. The combination of both mustards creates the signature tangy complexity of perrys steakhouse pork chop.

Step 11: Add Parmesan Cheese

Stir in 50 g of grated Parmesan cheese, mixing until it melts completely into the sauce. The cheese adds nutty, salty richness and helps thicken the sauce to the perfect creamy consistency. Watch as the sauce transforms into a luxurious coating.

Step 12: Finish Cooking the Chops

Return the partially cooked pork chops to the pan, nestling them into the creamy sauce. Spoon (baste) the sauce generously over the tops of the chops. Reduce the heat to low-medium and let everything simmer gently for 7–10 minutes. Continue basting occasionally. The pork is done when it reaches an internal temperature of 63–68°C (145–155°F) for perfectly juicy results-overcooking will make it dry and tough.

Step 13: Garnish and Serve

Remove the pan from heat. Garnish your copycat perrys steakhouse pork chop recipe with freshly chopped parsley and/or basil for a pop of color and fresh flavor. Serve the pork chops immediately while hot, with plenty of that incredible creamy sauce spooned generously over the top. This is how to make perry’s pork chop that rivals the restaurant original!

Customization and Pairing Ideas for Serving

1. Classic Steakhouse Presentation

Serve your perry’s famous pork chop exactly as the restaurant does-with creamy garlic mashed potatoes and steamed asparagus or green beans. The velvety potatoes soak up the rich sauce beautifully, while the crisp vegetables provide textural contrast and freshness. This traditional pairing never goes out of style and showcases the pork chop as the star of the plate.

2. Italian-Inspired Twist

Transform your perry pork chop into an Italian feast by serving it over a bed of creamy polenta or risotto. The creamy sauce blends seamlessly with these Italian sides, creating comfort food at its finest. Add sautéed mushrooms and sun-dried tomatoes to the sauce for an extra layer of Mediterranean flavor.

3. Low-Carb Cauliflower Mash

For a lighter, keto-friendly option, pair your pork chops with cauliflower mash and roasted Brussels sprouts. The cauliflower mimics mashed potatoes while keeping the meal lower in carbohydrates. Roast the Brussels sprouts with bacon for added smokiness that complements the rich sauce perfectly.

4. Pasta Lover’s Dream

Slice your cooked perry’s steakhouse pork chops and serve over fettuccine or pappardelle pasta tossed in the creamy sauce. Add extra Parmesan and fresh herbs. This creates an indulgent pasta dish that stretches the recipe to feed more people while maintaining that luxurious steakhouse quality.

5. Southern Comfort Combination

Embrace Southern flavors by pairing your pork chops with cheesy grits, collard greens, and cornbread. The creamy sauce works wonderfully with the stone-ground grits, while the slightly bitter greens cut through the richness. This fusion of steakhouse elegance and Southern comfort is absolutely irresistible.

6. Vegetable-Forward Plate

Create a lighter presentation by surrounding your perry’s pork chop with a variety of roasted seasonal vegetables-carrots, parsnips, sweet potatoes, and red onions. Drizzle the creamy sauce over everything. The natural sweetness of the roasted vegetables complements the savory pork and tangy sauce beautifully.

7. Rice Pilaf Pairing

Serve your pork chops over herb-infused rice pilaf with toasted almonds and dried cranberries. The fluffy rice absorbs the sauce while the nuts add crunch and the cranberries provide sweet-tart bursts that balance the rich, creamy flavors. Add a side of honey-glazed carrots for a complete, colorful meal.

Essential Tips for Perfect Perry’s Steakhouse Pork Chops

1. Choose the Right Cut

The secret to authentic perrys steakhouse pork chop begins with selecting thick-cut, bone-in pork chops, ideally 1.5 to 2 inches thick. Look for chops with good marbling (intramuscular fat) and a nice fat cap along the edge. Bone-in chops have more flavor and stay juicier during cooking than boneless varieties. Center-cut rib chops or loin chops work best for this copycat perrys steakhouse pork chop recipe.

2. Dry the Meat Thoroughly

Before seasoning, pat your pork chops completely dry with paper towels, removing all surface moisture. Wet meat steams rather than sears, preventing that gorgeous golden-brown crust that’s essential to perry’s pork chop recipe. This simple step makes a dramatic difference in achieving restaurant-quality results and proper caramelization.

3. Don’t Skip the Wine

While the wine is technically optional, it’s highly recommended for achieving authentic perry’s steakhouse copycat recipes flavor. The dry white wine deglazes the pan, capturing all those flavorful browned bits, and adds acidity and complexity to the sauce. Choose a decent quality wine you’d actually drink-avoid “cooking wine” as it contains salt and additives.

4. Control Your Heat Carefully

Start with medium-high heat for searing to achieve a beautiful crust, then reduce to low-medium when the chops return to the sauce. Too high heat during the sauce-simmering phase will cause the cream to break or curdle, ruining the silky texture. The sauce should gently bubble, not boil vigorously. Patience at this stage ensures tender, not tough, pork.

5. Use a Meat Thermometer

The difference between perfectly juicy and disappointingly dry pork chops often comes down to just a few degrees. Invest in an instant-read meat thermometer and remove the pork when it reaches 145–155°F (63–68°C) internal temperature. The USDA recommends 145°F for pork, followed by a 3-minute rest. Remember that carryover cooking will raise the temperature another 5 degrees.

6. Baste Frequently

During the final simmering stage, continuously spoon the creamy sauce over the pork chops every 2–3 minutes. This basting technique keeps the meat moist, helps it cook evenly, and builds layers of flavor throughout the perrys famous pork chop. The more you baste, the more the flavors meld and penetrate the meat.

7. Let the Sauce Reduce Properly

Don’t rush the sauce-building process. After adding the wine, let it reduce until almost completely evaporated-this concentrates the flavors and cooks off the raw alcohol taste. Similarly, after adding the cream and stock, let the sauce simmer until it thickens to coat the back of a spoon. A properly reduced sauce clings to the pork beautifully rather than running off in a watery pool.

Storage and Reheating Guidance

Store leftover perry’s steakhouse pork chops with their sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of cream or stock to loosen the sauce. Alternatively, reheat in the oven at 300°F for 15-20 minutes to maintain tenderness.