Thick-Cut Pork Chops Recipe Kind Of Like Perry's Steakhouse Famous Pork Chop (9 Ingredients) Pork High Protein Recipes Low Sodium Recipes Dinner Entertaining Gluten-free

A good ribeye steak is one of my all-time favorite things to eat. Perry's Steakhouse always makes me question myself. Why? Because of their famous seven-finger-high pork chop. This pork chop is delicious. When two thick (thick!) pork chops were sitting in my favorite meat market's case the other day, I decided to take them home and see if I could recreate the steakhouse's recipe – and that's where "kind of" comes into the title of this pork chop recipe. And here's why...

"Although Perry's is known for its butcher-fresh USDA-aged Prime steaks, it is truly famous for seven-finger-high, gluten-free pork chop, measured like butcher's did back in the day," states Perry's on its website. "A recipe perfected over four decades, our chop is rubbed with a secret blend of seasonings, cured, roasted, slow smoked, caramelized, finished in the oven and topped with Perry's herb-garlic butter, and carved tableside during dinner service each evening."

Rubbing with spices I could do, but curing, roasting and smoking was a bit more than I wanted to do on a Tuesday night. Instead, I selected my spices, caramelized in a cast iron skillet and then finished in the oven. The pork chops, while not on the same level as Perry's, were amazingly delicious. 

To make this thick-cut pork chop recipe you will need the following ingredients (also gluten-free, Perry's, thank you very much): thick-cut pork chops, olive oil, butter, garlic powder, paprika, chili powder, thyme and rosemary.

Serve these juicy, caramelized pork chops as a high-protein dinner with your favorite side dishes. I like to serve mine with a steakhouse side dish, like mashed potatoes, creamed spinach and a wedge salad. (Read about the health benefits of protein.)

Note: Because it's just the two of us, I only cooked one of the pork chops and froze the other one for later. 

Cuisine: American
Prep Time: 35 minutes
Cook Time: 20 to 25 minutes 
Total Time: 55  minutes to 1 hour
Servings: 4

Ingredients

• 2 thick-cut pork chops (2 to 3 inches)
• 2 tablespoons olive oil
• 2 tablespoons butter

Seasoning Blend

• 1 tablespoon garlic powder
• 1/4 cup brown sugar
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary

Here's how to make it: 

1. Combine all the seasoning ingredients in a small bowl. (You can adjust the amounts of each seasoning to suit your tastes.)
2. Pat the pork chops dry with a paper towel. Season to taste with salt and black pepper.
3. Coat the pork chops all over with the seasoning blend. Let the pork chops sit on the counter for 30 minutes to 1 hour.
4. When ready to cook, heat the oven to 375 degrees F and heat a cast iron skillet or other oven-proof skillet on the stovetop over medium-high heat. Add the olive oil to the pan.
5. Add the pork chops and cook until well seared and caramelized on both sides, about 2 to 3 minutes per side.
6. Put 1 tablespoon of butter on the top of each pork chop. Put the pan into the preheated oven and bake until the pork chops reach 145 degrees F internal temperature on a food thermometer, about 15 to 20 minutes. (I inserted a meat thermometer into mine before baking to ensure that I did not overcook the chops. Cook time will vary depending on thickness of the chops and your oven. All ovens vary.)
7. Remove the pork chops from the pan and let them rest 5 minutes.
8. Carve and serve. Store any leftovers in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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