Every Friday, Perry's Steakhouse & Grille has an unbelievable deal on its famous pork chop. The "Famous Pork Chop Friday Lunch" comes with a lunch cut of their pork chop, whipped potatoes, and their homemade apple sauce for only $11.95.
As we reported previously, last Friday Perry's offered an even better deal at its nine locations across town. The first 100 people in line at each site paid only 79 cents for their pork chop lunch. So, of course, we were there.
This year, Perry started talking about this year's promotion -- the original debuted two years ago to tremendous success -- in mid-March. They asked fans and supporters to "like" their Facebook pages and follow them on Twitter to get the announcement. On Thursday, loyal fans got the news they were waiting for: Perry's would be running the 79-cent special on Friday, starting at 11 a.m.
Keith Garver, General Manager at Perry's Sugar Land location, says that lines started forming as early as 8:40 a.m. in front of his restaurant. At 11 a.m., the line was well beyond 100 people. Cheers and whoops went up in the crowd as the 79-cent vouchers were distributed to the lucky 100. People who didn't get the voucher stayed to eat anyway, most of them getting the Famous Pork Chop Friday Lunch.
It had been a while since I'd last eaten a Perry's Famous Pork Chop. The lunch portion is a thing of beauty, sitting at least five inches high on a cast iron plate, dripping in just-applied garlicky butter sauce. If they break it down for you, you get not just one serving of pork chop, but three: An eyelash, the juiciest, most flavorful part; the tenderloin, a huge slab of lean pork; and about three to four ribs.
I always start with the tastiest part first -- the small eyelash. When you cut into it, the outer crust is thickened and caramelized, with the dry rub and juices baked in. The first bite produces this huge flavor bomb -- sweet, smoky, and garlicky-- with a texture on the outside that's thick like the drippings left over in an oven pan when you roast something.
It takes five days to get the pork chop to taste like that, a process that involves drying, curing, and roasting in pecan wood for seven to eight hours. And the aromas that come off the plate are just heavenly.
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I like to eat a few bites of the pork chop by itself before dunking the pieces in the homemade applesauce that comes with it. The applesauce changes the flavor, softening it with a mild sweetness. Then, maybe I'll take a bite of whipped potatoes to add some buttery creaminess. Either way, it's so, so good.
Across its nine Texas locations, Perry's gave away 900 of lunch-sized pork chops for 79-cents this past Friday. Even if you weren't there, and couldn't get in on the deal, you should try it at least once.
Perry's will also be offering a three-course pork chop dinner for Father's Day -- any salad, Perry's Famous Pork Chop, and a dessert trio -- for $24.95, from 4 p.m. to 9 p.m. Sunday, June 16.