Looking for the perfect recipe to cook for Dad? This pork chop recipe that was published on epicurious could be the perfect choice. They are so versatile and that makes them an easy go-to. Father’s Day is not the only day this great recipe can be made. The best part? Literally almost anything can be paired perfectly with this recipe; anything from a salad to a baked potato.
INGREDIENTS
- 4 pork chops, with the bone in. *They should be pounded to about ½” thick
- 2 large eggs, beat them
- The zest from half of a lemon
- 1 cup of red wine vinegar
- ½ cup of all-purpose flour
- 1 ½ cups of panko (This is Japanese breadcrumbs)
- 6 tablespoons of olive oil, they need to be divided
- 1 tablespoon of fresh oregano, chopped up
- 1 tablespoon of fresh thyme, chopped up
- Freshly ground black pepper
- Kosher salt
UTENSILS
- Large baking dish
- Large, heavy nonstick skillet
- 3 shallow containers. *Large enough to fit a pork chop
INSTRUCTIONS
The first step is to place the pork chops in the large baking dish. Take the vinegar and cover them evenly. Leave the protein to sit for an hour at room temperature; this will help ensure that the pork chops are tender. While waiting prepare the dredging stations; this is where the pork chops will get their coating. It’s best to use nonporous, shallow containers for dredging. Take the three shallow containers and add flour to the first one. Add eggs to the second one and add the panko, thyme, oregano, and zest to the third. Make sure to mix all of the seasonings that go in the third container.; this is what will give the pork chop that crispy outside.
Place the skillet over medium heat, adding three of the six tablespoons of olive oil. This will allow the pan to heat up while seasoning the pork. The first step to seasoning them is to, generously, sprinkle the pork chops with the freshly ground black pepper. Using a fork, dredge the pork chop in the flour first. Making sure each side is fully coated. Then move the pork chop to the egg, coating both sides. The last step is to coat the chops in the last mixture. The panko should cover the entirety of both sides of all of the pork chops.
Work in batches, cook two chops at a time. To be fully cooked, each one should be left on the heat for four minutes on each side. Once the first batch is done, wipe out the skillet with a paper towel to remove any residue. Add the last 3 tablespoons of olive oil to the skillet. Let the oil heat up a little bit but it doesn’t need too much time. Then place the last two chops in the skillet, cooking these also about four minutes on each side. Remove from the plate and serve!
What dad wouldn’t want to bite into a delicious, homemade pork chop!
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