[Salmon is a specialty.]
Perry's shares recipe suggestions for creating meals utilizing leftovers from its signature pork chops at perryssteakhouse.com/porkchoprecipes, including the following dish.
WHITE BEAN PORK CHILI
Half pound Perry’s Famous Pork Chop leftovers, finely diced
3 strips bacon, cut 1/4-inch wide
1 tablespoon unsalted butter
1 1/2 cup yellow onions, finely diced
1/2 cup poblano pepper, finely diced
5 cloves garlic, finely chopped
1 tablespoon oregano, chopped
1 tablespoon cumin powder
7-ounce can diced Hatch green chilies, medium heat
10-ounce cannellini beans
2 cups chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup Monterey Jack cheese
1 cup crisp tortilla strips
1 cup red onions, finely diced
1 cup cilantro leaves
12 flour tortillas, served warm on the side
1. In a heavy bottom pot over medium-high heat, melt the butter. Once melted, add the bacon and, stirring frequently, cook until it begins to brown.
2. Add onions, poblanos, garlic, cumin, salt and pepper. Cook until tender.
3. Stir in beans, canned chilis, oregano, chicken stock and diced pork chop. Reduce heat to low and let simmer as it continues to cook for 15 to 20 minutes, until thick.
4. Garnish with Monterey Jack cheese, tortilla strips, red onions and cilantro. Serve with flour tortillas.