How Big is Perry’s Famous Pork Chop? Unveiling the Giant Behind the Legend

Perry’s Steakhouse and Grille, the storied Texas-based steakhouse chain, has been serving its signature giant pork chop for over 40 years. This behemoth piece of meat is so iconic that Perry’s is often referred to as “the pork chop place.” But just how big is this famous pork chop? Let’s take a closer look at the legend behind the chop.

A Butcher Shop Specialty Goes Big

Back in 1979, founder Chris Perry first started serving pork chops at his butcher shop in Houston Perry had a flair for the showmanship side of butchery. According to company lore, he pioneered the practice of measuring pork chops by hand widths, dubbed “finger heights” The Perry’s pork chop quickly grew to a seven “finger high” or approximately 2.5 pound behemoth.

As the restaurant expanded into a steakhouse chain with 20 locations across the U.S. the pork chop grew alongside it. These days Perry’s thirty-two ounce smoked pork chop is the stuff of legend. Served with Perry’s signature herb garlic butter, the three-bone chop is slow smoked until tender and succulent. Customers love seeing the chop carved tableside, a part of the Perry’s “Rare and Well Done” fine dining experience. At $49, it’s a special occasion splurge.

Friday Lunch Chop Mania

While the mammoth dinner chop gets the glory, bargaineers know that lunch is the best time to get their pork chop fix. On Fridays, Perry’s serves up a “lunch cut” pork chop, weighing in at a still-impressive eighteen ounces. At just $19, less than half the price of the dinner portion, the Friday lunch chop sees constant sellouts and long lines.

Perry’s lunch chop mania took off thanks to a brilliant recipe adjustment. The butcher shop style bone-in chop was slimmed down to a boneless cut for easier midday eating. It’s served with homemade applesauce, replacing the hearty sides that accompany the ribs at dinner service. This lightened meal is perfect before heading back to the office.

Why Go Big on Pork?

So why does this steakhouse choose to highlight pork, specifically going big on the chop size, when beef is in the name? There are a few clever reasons behind Perry’s showcase of the giant pork chop:

• Memorable Presentation – The tableside chop carving and seven “finger high” measurement create a showstopping presentation. It also highlights the culinary skill in preparing this well-marbled cut.

• Flavor Versatility – While steaks rely on simple seasoning, pork takes well to endless flavor pairings. Perry’s uses a custom spice blend in the cure and reserve jus for chops.

• Profitability – Pork prices, especially commodity pork chops, are far lower than premium beef. Even serving an upcharged giant chop nets higher profit margins.

• Unexpected Offering – Steakhouses typically stick to surf and turf classics. The pork chop stands out and creates signature flair.

• Mass Appeal – Pork is equally beloved by steak lovers and non-red meat eaters. The chop gives everyone an iconic menu item to enjoy.

Clearing Up the Confusion

With a dinner and lunch portion offered, confusion sometimes arises around exactly how hefty the Perry’s pork chop really is. Here’s a clear breakdown:

• Dinner Chop – 2.5 pounds, 32 ounces, 7 fingers high, 3 bone-in ribs

• Lunch Chop – 1.25 pounds, 18 ounces, boneless

So if you want to experience this Houston restaurant tradition in all its glory, visit at dinnertime to behold the seven finger chop in person. Or stop by on a Friday noon for a more affordable sample of Perry’s famous pigs on a platter. Either way, the pork chop is a singular experience in the steakhouse world.