Lunchtime on Friday just got 'different.'
offers the kind of meal you plan your week around. Then, for the next month or so, you find yourself telling everyone how good it was. And the chance to have a meal like that for lunch makes it even better. At Perry's, Pork Chop Friday lunch is a cultural event, a right of passage for carnivores of all shapes and sizes.
Before we get into the process, let’s talk about the history of Perry's pork chop. This is a steakhouse, right? Why, then, is the signature dish not a steak? Owner Chris Perry wanted to offer something that couldn’t be found elsewhere. Drawing from the family butcher business, he created a pork chop that had never been seen before, a proprietary cut accentuating three types of pork in one gigantic seven-fingers-high hunk of meat.
The chops are trimmed and seasoned, placed in the in-house smoker — which holds dozens of chops at a time — and left for four to six hours. As each chop is removed from the smoker, it is temperature checked and rested.After resting, it’s off to the band saw, where each chop is sliced, trimmed and weighed. The sliced chop is then seasoned again and finished in the oven, which provides the signature flavor and caramelization on the outside.
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