Famous Pork Chop – Perry's Steakhouse & Grille

Your Location: Oak Brook View Hours/Info

 
Chicago, IL

5 Oakbrook Center
Oak Brook, IL 60523

(Map)

Phone: 630-571-1808

Fax: 630-571-1809

Valet Parking Available

Restaurant

Monday - Thursday
4:00 pm - 10:00 pm

Friday
10:30 am - 10:00 pm

Saturday
4:00 pm - 10:00 pm

Sunday
4:00 pm - 9:00 pm

Bar 79

10:00 pm

11:00 pm

11:00 pm

9:00 pm

Please choose a location below to make a reservation.

Experience Perry's

Here's how we set the tone for a perfect dining experience, every time.

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Perry's Famous Pork Chop
Famous Pork Chop

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Chop

Famous Pork Chop Friday Lunch, Sunday Supper, Recipes and More.

 
Seven-Finger-High Pork Chop

Our Famous Chop

Although Perry's is known for its butcher-fresh USDA-aged Prime steaks, it is truly famous for a seven-finger-high pork chop, measured like butcher's did back in the day.

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. Enjoy our seven-finger-high chop seven days a week!

 
Rare and Well Done®

Carving Tableside

Part of what makes a visit to Perry's Steakhouse & Grille so memorable is the Rare and Well Done® experience, which includes our tableside carving during dinner service. The carving process for our famous pork chop is something Perry's takes very seriously, dividing the chop into three main parts – the eyelash, loin, and ribs.

Each server starts the carving process with the eyelash, the name Perry's has given to the top portion found above what is traditionally called the eye of the chop. This is the juiciest part, followed by the loin, which is carved second. Rounding out the section is the third and final cut – the ribs. This fan favorite is a delicious and essential part of the pork experience.

See how we carve it

Tableside carving is reserved for dinner service only.

 
Iconic Friday Lunch

Pork Chop Friday Lunch

Perry's iconic Pork Chop Friday lunch begins each Friday at 10:30 am and lasts until 4 pm with an amazing special: A lunch-cut portion of Perry's Famous Pork Chop served with whipped potatoes and homemade applesauce for $16. Yes, that's right. $16. We also offer specials on side pairings and even mocktail pairings for our lunch special.

Although our pork chop lunch is certainly the most popular item on our Friday lunch menu, we invite you to change it up from time to time from our incredible entrée salads and other featured items from our lunch menu, and our full dinner menu is also available. It's the perfect way to begin your weekend!

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Three-Course Sunday Dinner

Sunday Supper

Gather your family around our table for Supper on Sunday evenings beginning at 4 pm. Enjoy a three-course dinner featuring the soup or salad of your choice, our legendary, sweet and smoky pork chop as your entree, and our dessert trio to complete the experience for only $39. It's the easiest, most delicious way to ensure your Sunday with loved ones is both Rare and Well Done®!

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Leftover Recipes

Pork Chop Leftover Recipes

 

Decades ago, when Perry's Steakhouse & Grille Founder Chris Perry created the Pork Chop to be the unexpected signature of his steakhouse, he had a vision: exceptional dining doesn't end until the very last bite. He unveiled a generously sized, seven-finger-high entrée that would create leftovers for most, thus extending the Rare and Well Done® experience to his guests' homes for the next day.

Now Perry's has found a new way to continue its enjoyment. Celebrity Chef Rick Moonen, a James Beard Best Chef: West nominee and Perry's Master Development Chef, is creating new recipes to help you makeover your Famous Pork Chop leftovers.

View Recipes