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re: The pork chop from Perry's Steakhouse
Posted on 5/10/13 at 10:35 am to Will Cover
Posted on 5/10/13 at 10:35 am to Will Cover
What makes it so good?
2
Posted on 5/10/13 at 10:38 am to Hat Tricks
quote:
What makes it so good?
Slow cooked for 16 hours. The lime and I assume brown sugar that is caramelized and whatever other seasonings they use were the perfect combination to my palate.
Also, the tender part of the pork chop (cut it with a fork) and rib part ...
This post was edited on 5/10/13 at 10:39 am
Posted on 5/10/13 at 12:37 pm to Hat Tricks
quote:
What makes it so good?
The diversity in each cut of meat they carve for you. Seriously, each portion is very distinctive from the other and it feels like 3 seperate meals. The portion with the heavy marbling is INCREDIBLE!
I usually eat the tender, more fatty piece and the ribs at the restaurant, then bring the leaner piece home for carnitas.
Dammit this thread is making me want to go to Perry's. It's only 2 minutes away from my work to.
This post was edited on 5/10/13 at 12:40 pm
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