Today I will share with you my recipe for Perry’s Pork Chops. It is a simple, easy, and quick meal to make. It’s also delicious!
Perry’s Pork Chops is a famous recipe in the U.S. and other countries. My dad taught me how to make Perry’s Pork Chops when I was a kid.
So, what makes Perry’s Pork Chops special? It’s made from scratch with real pork chops and a lot of love.
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COOKING INFORMATION:
Preparation time: 8 minutes
Cooking time: 18 minutes
Total time: 26 minutes
Type: Entrees
Cuisine: American
Recipe yield: 1 serving
EQUIPMENT:
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INGREDIENTS:
- 1 large pond of pork chops
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 tablespoon extra virgin olive oil
- 1/2 cup chicken broth
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 1 tsp. Worcestershire sauce
- 1/2 teaspoon dried thyme leaves
- 1/4 cup all-purpose flour
INSTRUCTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine the salt, black pepper, garlic powder, onion powder, and paprika; sprinkle over both sides of the pork chops—heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook for about 3 minutes per side, or until browned.
3. Whisk the chicken broth, vinegar, brown sugar, Worcestershire sauce, and thyme in a small bowl. Pour over the pork chops in the skillet. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
4. Place the pork chops in a single layer in a shallow baking dish. Pour the sauce over the pork chops. Bake for 30 minutes in the oven or until the pork chops are cooked through and no longer pink in the center.
5. Meanwhile, place the flour in a small saucepan over low heat. Cook for about 5 minutes, stirring constantly, or until the lightly browned flour. Whisk the flour into the sauce.
6. Serve the pork chops and sauce over hot cooked rice.
7. Enjoy!
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PRO TIP:
1. If you want to reduce the fat in this recipe, you can use leaner pork chops.
2. To make this recipe gluten-free, use gluten-free flour instead of all-purpose flour.
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NUTRITION INFORMATION:
| Particular | Quantity |
| Calories | 380 |
| Fat | 13.8g |
| Saturated Fat | 2.5g |
| Cholesterol | 97 mg |
| Sodium | 1038mg |
| Carbohydrates | 31.8g |
| Fiber | 0.7g |
| Sugar | 15.9g |
| Protein | 25.5g |
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COOKING NOTE:
The Homemade Version of Perry’s Pork Chop Recipe
Ingredients
- 1 large pond of pork chops
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 1 tablespoon extra virgin olive oil
- ½ cup chicken broth
- ¼ cup white vinegar
- ¼ cup brown sugar
- 1 tsp. Worcestershire sauce
- ½ teaspoon dried thyme leaves
- ¼ cup all-purpose flour
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine the salt, black pepper, garlic powder, onion powder, and paprika; sprinkle over both sides of the pork chops—heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook for about 3 minutes per side, or until browned.
- Whisk the chicken broth, vinegar, brown sugar, Worcestershire sauce, and thyme in a small bowl. Pour over the pork chops in the skillet. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
- Place the pork chops in a single layer in a shallow baking dish. Pour the sauce over the pork chops. Bake for 30 minutes in the preheated oven or until the pork chops are cooked through and no longer pink in the center.
- Meanwhile, place the flour in a small saucepan over low heat. Cook for about 5 minutes, stirring constantly, or until lightly browned the flour. Whisk the flour into the sauce.
- Serve the pork chops and sauce over hot cooked rice.
- Enjoy!
