Perry’s Steakhouse & Grille launches Recipe Section on website

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.

Now Perry’s has found a new way to continue its enjoyment at home. Celebrity Chef Rick Moonen, Perry’s Master Development Chef, is creating new recipes for repurposing our Famous Pork Chop leftovers. You can view recipes here: https://perryssteakhouse.com/porkchoprecipes/.

But wait, there’s more. Perry’s knows that whether you visit them for Pork Chop Friday lunch, Sunday Supper, or any occasion in between, there’s a good chance that you’ll be walking away with leftovers. Perry’s is challenging fans to fire-up your stovetop and take the delicious matters into your own hands. If you have a favorite recipe of your own featuring Perry’s pork chop, share it on your personal social media page and tag @PerrysDining on Facebook or @PerrysSteakhouse on Instagram and hashtag #LeftOverChopChallenge. If we select your recipe to add to our website, you will get a free Pork Chop Friday Lunch.

Perry’s Steakhouse & Grille White Bean Pork Chili

Made with Take-Home-Leftovers from Perry’s Famous Pork Chop

photo credit: Perry's Steakhouse & Grille

Makes 4 Servings

Perry’s White Bean Pork Chili, made with our Famous Pork Chop

½ lb. Perry’s Famous Pork Chop, finely diced

3 strips Bacon, cut ¼” wide

1 tbsp. Unsalted butter

1½ cups Yellow onions, finely dice

½ cup Poblano pepper, finely dice

5 cloves Garlic, fine chop

1 tbsp. Oregano, chopped

1 tbsp. Cumin powder

7 oz. can Diced Hatch Green Chiles, medium heat

10 oz. Cannellini beans

2 cups Chicken stock

½ tsp. Kosher salt

½ tsp. Black pepper

1. In a heavy bottom pot, over medium heat, melt the butter and add the bacon. Cook the bacon until it begins to brown.

2. Add onions, poblanos, garlic, cumin and salt. Cook until tender.

3. Stir in beans, canned chilis, oregano, chicken stock and diced pork chop. Bring to a low simmer and continue cooking for 15 to 20 minutes until it thickens.

4. Garnish with Monterey Jack cheese, tortilla strips, red onions, cilantro. Serve with flour tortillas.

Recipe developed by Celebrity Chef Rick Moonen, Perry’s Master Development Chef

About Perry’s Steakhouse & Grille

Perry’s Steakhouse & Grille has earned a faithful following by perfecting prime since 1979. Beginning as a small butcher shop, Perry’s has grown into a renowned group of award-winning restaurants featuring USDA-aged Prime beef, tableside carvings, signature selections, flaming desserts and handcrafted cocktails at its Bar 79. Specializing in a Rare and Well Done® experience, Perry’s currently operates 17 steakhouse locations in Chicago, Birmingham, Denver, Miami and across Texas, as well as the two original butcher shops now known as Perry & Sons Market & Grille. For more information and updates on Perry’s Steakhouse, please visit www.PerrysSteakhouse.com. Facebook (Facebook.com/PerrysDining), Twitter (@PerrysDining) and Instagram @PerrysSteakhouse)