Perry’s has made what could be a sedate steakhouse lunch into a standing-room-only event with its Pork Chop Fridays. In addition to all the expected red meat and seafood menu items, these chops—a $19 rack about four inches tall (and that’s the lunch version)—are seasoned with a house rub and finished with garlic butter. At dinner the chop (more meat and more expensive) merits a ritual carving by your server. Served with excellent potatoes and a frankly unnecessary apple sauce, it’s a great way to start the weekend. Locations for the Houston-based chain are spread around Texas and the South.