Fathers Day Pork Chops Recipes
DAD'S BEST PORK CHOPS
My son, Kenneth, has loved pork chops since he was little, and he requests them often. He particularly likes this recipe because we pick the mint from the garden. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Chill until serving., Sprinkle pork chops with salt and pepper. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Serve with salsa.,
Nutrition Facts :
FATHER'S DAY PORK CHOPS
Provided by Jenny Rosenstrach
Categories Egg Herb Pork Marinate Father's Day Dinner Lunch Meat Breadcrumbs Bon Appétit Sugar Conscious Dairy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Arrange pork in a single layer in a large baking dish and cover with vinegar. Let sit 1 hour at room temperature.
- Set up your dredging stations: one small baking dish with flour; one with eggs; and one with panko, zest, thyme, and oregano
- Heat a large cast-iron or heavy nonstick skillet over medium heat and add 3 tablespoons olive oil. Season each chop generously with salt and pepper. Have the kids use a fork to dredge each chop first in the flour, then in the egg, then in the panko mixture; make sure they coat the sides as well as the tops and bottoms, as every inch of crust is crucial. Then have the kids hand them over to Mom (or whoever is cooking) so she can put them into the hot oil. Working in 2 batches, cook pork chops-wiping out skillet with a paper towel after the first batch and adding the remaining 3 tablespoons oil-until crispy and cooked through, about 4 minutes per side.
SMOTHERED PORK CHOPS
For a satisfying supper, try Tyler Florence's Smothered Pork Chops from Food Network � a creamy buttermilk gravy takes this recipe to the next level.
Provided by Tyler Florence
Categories main-dish
Time 31m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
- Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
PAN-SEARED PORK CHOPS
This updated, slimmed-down version of classic pork chops will chase away the winter chill every time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Combine the salt and pepper and dried thyme and rub on the pork chops. Press a sprig of thyme into each chop. Heat the olive oil in a nonstick skillet over medium-low heat and add the pork chops, thyme-side down. Sear 5 to 7 minutes per side, or until just browned and the interior is no longer bright pink. Transfer to a warm plate.
- Pour off the fat from the skillet, return to the heat, add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Spoon the sauce over the pork chops and serve.
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- Arrange pork in a single layer in a large baking dish and cover with vinegar. Let sit 1 hour at room temperature.
- Set up your dredging stations: one small baking dish with flour; one with eggs; and one with panko, zest, thyme, and oregano.
- Heat a large cast-iron or heavy nonstick skillet over medium heat and add 3 tablespoons olive oil. Season each chop generously with salt and pepper. Have the kids use a fork to dredge each chop first in the flour, then in the egg, then in the panko mixture; make sure they coat the sides as well as the tops and bottoms, as every inch of crust is cru- cial. Then have the kids hand them over to Mom (or whoever is cooking) so she can put them into the hot oil. Working in 2 batches, cook pork chops—wiping out skillet with a paper towel after the first batch and adding the remaining 3 tablespoons oil—until crispy and cooked through, about 4 minutes per side.
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