Copycat Perrys Pork Chop Recipes

PORK RUB RUBBED AND BAKED PORK CHOPS

Pork Rub Rubbed and Baked Pork Chops image

Quick pork rub brings the flavor to these oven-baked pork chops.

Provided by Ron Perry

Categories Main Dish Recipes Pork Pork Chop Recipes Baked

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons paprika
2 tablespoons white sugar
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
6 pork chops

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 291.8 calories, Carbohydrate 8.4 g, Cholesterol 106.6 mg, Fat 9.5 g, Fiber 1.5 g, Protein 41.7 g, SaturatedFat 3.2 g, Sodium 1231.7 mg, Sugar 5.2 g

LONGHORN'S PRAIRIE DUST

Longhorn's Prairie Dust image

I went to Longhorn's restaurant recently and had their pork chops sprinkled with prairie dust. It was delicious! After searching, I found this one by Shelby Miller Jones on Taste Book and am putting it here so that I can try it soon. That recipe is from Todd Wilbur's cookbook entitled "Top Secret Restaurant Recipes 3" and posted on website here: htps://www.topsecretrecipes.com/home.php. "Recipe created by Todd Wilbur www.TopSecretRecipes.com". "Recipe adapted from Todd Wilbur's version of Longhorn Steakhouse Prairie Dust www.TopSecretRecipes.com.

Provided by Queen Puff

Categories Low Cholesterol

Time 10m

Yield 5 sprinkles, 5 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon salt
1 1/4 teaspoons paprika
1 1/4 teaspoons ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon ground coriander

Steps:

Mix well.
Put into a shaker.
Sprinkle on meats, etc.
Enjoy.

Nutrition Facts : Calories 5.8, Fat 0.1, Sodium 1396.3, Carbohydrate 1.3, Fiber 0.5, Sugar 0.1, Protein 0.2

RESTAURANT-STYLE PORK CHOPS

Restaurant-Style Pork Chops image

A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and rich. The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped pecans and candied ginger. (Polenta is the perfect accompaniment -- stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)

Provided by Sam Sifton

Categories dinner, easy, main course

Time 45m

Yield 4 Servings

Number Of Ingredients 11

Ingredients

3/4 cup maple syrup
1 tablespoon balsamic vinegar
1 tablespoon dark brown sugar
1/2 teaspoon ground cinnamon
1/2 cup pecans
4 (1 1/4-inch thick) pork chops
Kosher salt
freshly ground black pepper
Extra-virgin olive oil
2 green apples, cored
1/4 cup finely chopped candied ginger

Steps:

Preheat a broiler or light a charcoal grill.
In a small nonreactive bowl, whisk together the syrup, vinegar, sugar and cinnamon.
Place a small pan over medium heat, add the pecans and about 2 tablespoons of the maple-syrup sauce and cook for a few minutes, until the nuts are glazed and fragrant. Transfer the nuts to a plate and spread them out to cool. Transfer the cooled nuts to a cutting board, chop roughly and set aside.
Season the pork chops aggressively with salt and pepper, then drizzle with olive oil. When the broiler is hot, or the coals are covered with gray ash and you can hold your hand 5 inches above them for only 1 to 2 seconds, broil or grill the meat for approximately 7 minutes per side. Brush with some of the remaining maple glaze every 2 or 3 minutes, turning them frequently to prevent the sugar from burning.
When the chops are cooked, remove from the broiler or grill and let them rest for 5 minutes before serving. Meanwhile, slice the cored apples into thick rounds, drizzle with olive oil, season lightly with salt and pepper and place on the broiler pan or grill until tender when pierced with a fork. These, too, should be brushed with the maple glaze and turned frequently.
Serve chops with the apple slices, sprinkled with pecans and candied ginger.

Nutrition Facts : @context http, Calories 735, UnsaturatedFat 21 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 895 milligrams, Sugar 59 grams, TransFat 0 grams

JOE PERRY'S GRILLED PORK CHOPS

Joe Perry's Grilled Pork Chops image

Provided by Food Network

Categories main-dish

Time 21m

Yield 6 servings

Number Of Ingredients 4

Ingredients

6 (1/2-inch thick) pork chops (about 2 pounds)
1 bottle hot sauce (recommended: 1 (12-ounce) bottle of Joe Perry's Rock Your World Hot Sauce Boneyard Brew)
2 cloves garlic, minced
Salt and pepper

Steps:

Preheat a grill to medium, or heat a grill pan over medium heat.
Brush pork chops with hot sauce and sprinkle with garlic, salt, and pepper. Grill over a medium flame for about 5 minutes on each side. Brush with some more hot sauce and grill about 3 additional minutes per side. Serve immediately with your favorite sides.

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