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Chop®
Famous Pork Chop Friday® Lunch, Sunday Supper, Recipes + More.
Our Famous Chop
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.
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!
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 gluten-free 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 itTableside carving is reserved for dinner service only.
Pork Chop Friday® Lunch
Perry's Famous $16* Pork Chop Friday® Lunch is available every Friday 10:30 A.M. – 5 P.M. for DINE-IN or TO-GO. Featuring a lunch-cut portion of Perry’s Famous gluten-free Pork Chop topped with Perry's Signature Steak Butter, this special is served with whipped potatoes and homemade applesauce for your favorite Friday lunch. And, to pair with your Pork Chop, savor specials on our sides and mocktail pairings, along with our full menu available for the perfect way to start your weekend.
View Details*Tax plus 15% handling fee applied to food TO-GO purchases. NO GRATUITY NECESSARY.
3-Course for $39 Pork Chop Sunday Supper
Gather your family around your* table or ours for Supper on Sunday evenings beginning at 4 p.m. Available TO-GO or for DINE-IN, enjoy a three-course dinner featuring the soup or salad of your choice, our legendary, sweet, smoky, gluten-free pork chop as your entrée, and your choice of the Dessert Trio or substitute for your choice of one side: Whipped Potatoes, Roasted Creamed Corn OR Grilled Asparagus for only $39. It's the easiest, most delicious way to ensure your Sunday with loved ones is both Rare and Well Done®!
View the Menu*Tax plus 15% handling fee applied to food TO-GO purchases. NO GRATUITY NECESSARY.
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 RecipesChop Online®
Whether you want to savor your chop all to yourself or share the perfect gift with friends and family, our iconic masterpiece as well as our oversized lunch-cut portion are now available for online ordering, available to ship anywhere within the Continental U.S.
Order for ShippingShips fully cooked and frozen (with ice packs) with separate steak butter container and thawing and heating instructions. Shipping options vary according to destination.
Thawing & Heating Instructions
Pork chops shipped through Perry's Steakhouse Online are fully cooked and frozen (with ice packs) with separate steak butter container and thawing and heating instructions.
Steaks shipped through Perry’s Steakhouse Online are fully raw and frozen (with ice packs) with thawing and cooking instructions