Homemade Famous Perry's Steakhouse Pork Chop Recipe

- In a non-reactive container (glass, stainless steel etc), mix salt in 4 cups of water

- Add peppercorns, garlic, brown sugar, juniper berries and herbs.

- Boil brine until salt and sugar are completely dissolved.

- Chill brine then add pork

- Brine for appropriate time depending on thickness. For a 1 1/2 inch thick pork chop, brine for 6-12 hours, if 2-3 inches, brine for at least 12 hours ideally.  If you do not have the time to brine for the recommended amount of time, even 4-6 hours will improve the flavor somewhat.

- Remove pork from the brine, rinse with cool water and pat dry

- Mix all rub ingredients in a small bowl or container

- Apply rub liberally to all sides of the pork chops.

- Set up your smoker for indirect cooking at 250F with wood of choice (pecan, hickory, apple, cherry etc.).

- Smoke the pork chops until the internal temperature of the meat is 115ºF (typically 45 minutes to 2 hours depending on thickness).  Remember, smoke to temperature, not time.

- Sear the chop quickly over direct heat on your grill OR

- Sear it in a suitable hot pan for a minute or so on each side OR

- Place the chop in the oven at 450F for a couple minutes

- Using an instant read thermometer, pull the chop off of the heat when it reads 140F.

- Sprinkle a couple of teaspoons of white sugar on the top and sides of the pork chops

- Using your torch, using a sweeping motion, torch the sugar until it is caramelized nicely all over.  Stay a few inches back from the surface of the meat and judge how effective the flame is melting the sugar prior to moving closer.  You want it to caramelize, not burn.

- OR sprinkle sugar on the pork chop and broil for a few minutes in the oven to caramelize without a torch.

- Soften butter and add minced garlic.

- Serve chop with healthy dab of garlic butter on top and serve immediately.