When Perry’s Steakhouse & Grille Founder Chris Perry created the Pork Chop to be the signature of his steakhouse, he had a vision: He unveiled a seven-finger-high entrée that would create leftovers for most, thus extending the experience to his guests’ homes. Now Chef Rick Moonen, Perry’s Master Development Chef, is creating new recipes for repurposing their Pork Chop leftovers.
Perry’s is challenging fans to fire-up their stovetops and take matters into their 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 they select your recipe to add to their website, you will get a free Pork Chop Friday Lunch.
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