Fathers Day Pork Chops Food

DAD'S BEST PORK CHOPS

Dad's Best Pork Chops image

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

Ingredients

2 medium tomatoes, chopped
1/4 cup chopped onion
3 tablespoons minced fresh mint
1 jalapeno pepper, chopped
2 tablespoons key lime juice
1-1/2 teaspoons minced fresh rosemary
4 bone-in pork loin chops (3/4 inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper

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

Father's Day Pork Chops image

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

Ingredients

4 bone-in pork chops (about 2 pounds total), pounded to 1/2" thickness
1 cup red wine vinegar
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko (Japanese breadcrumbs)
Zest from half a lemon
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
6 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
Ingredient Info: Panko is available in the Asian foods section of better supermarkets and at Asian markets.

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.

PAN-SEARED PORK CHOPS

Pan-Seared Pork Chops image

This updated, slimmed-down version of classic pork chops will chase away the winter chill every time.

Provided by Martha Stewart

Categories Pork Recipes

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
1/2 teaspoon dried thyme
4 pork chops, trimmed of fat (about 1 pound)
4 sprigs of fresh thyme
1 tablespoon extra-virgin olive oil
1 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1 1/4 cups Marsala wine

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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