Mathguy64 said:
The best pork chop in the world is from Perry's. That thing is succulent and flavorful. The butter finishes it.
There are plenty of reverse engineered recipes for it out there.
I posted this a while back. I now add a little brown sugar to the rub and I'll add the dollop of seasoned butter directly to the chop (melted in the pan and poured over in this picture). I've tried it using my offset since, but the pellet smoker is actually better for a copycat
From the Perry's 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
Picked up a 6-bone Berkshire rack from Bergheim meat market. Cut into 2 sections. Cured for 48hrs in salt and sugar. Made a rub with salt, pepper, garlic, paprika, rubbed sage, and ground thyme. Smoked at 200 for about 90 minutes. Seared in cast iron and roasted in a 400df oven until 139 internal. Rested until the temp hit a perfect 142. I'll add a little brown sugar to the rub next time, but pretty much nailed it otherwise. Served it with Brussels and German Potato Pancakes (not pictured).. I felt like the Kartaffelpuffer was a better side match than the mashed potatoes at Perry's. All in all, worth the effort
