The Best Father’s Day Pork Chops

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.


  • 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


  • Large baking dish
  • Large, heavy nonstick skillet
  • 3 shallow containers.   *Large enough to fit a pork chop


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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Garlic Butter Pork Chops Recipe recently posted an amazing recipe that just had to share!  We have two words for you: Pork Chops.

Americans eat almost 50 pounds of pork per person each year, according to the U.S. Department of Agriculture Food Safety and Inspection Service.  Pork chops deliver iron, potassium and other essential nutrients, while being about as lean as chicken.   One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

Pork chops deliver a big boost of complete protein. Men get 43 percent of their recommended daily intake, and women gain 52 percent from a 3-ounce pork chop. Proteins are found in every cell in the body, where they contribute to the structure and maintenance of tissues. They deliver messages between cells, cause muscles to contract and carry important substances. For example, the hemoglobin that carries oxygen is a protein. Other important substances made from protein include antibodies, enzymes and some hormones.

If pork chops are cooked well, they can be the ultimate comfort meat. Once you figure out how to make a tender, juicy chop, it becomes a staple in the weekly rotation of dinners.  This baked pork chop is super juicy and tender thanks to the garlic butter thyme sauce and it’s super-fast and easy. Prep time is only 5 MINUTES! Cook time is only 10-12 MINUTES!! What?! This recipe is also low-carb, paleo and whole30 (use Ghee instead of butter) and gluten-free.

Good quality butter (if possible organic or grass-fed butter)
Fresh thyme
Salt and ground black pepper
Pork Chops

First, preheat the oven to 375°F.
Then, season well pork chops with salt and pepper. The amount of salt and pepper here will depend on your taste.
Third, prepare the butter sauce by placing four tablespoons of butter in a small glass bowl and melt it in the microwave or stove. Once it’s melted, add chopped thyme and garlic. Stir well and set aside.
In a cast iron skillet, heat olive oil over medium heat and when the skillet is really hot add pork chops and sear them until they get a nice golden and brown look. It’s will take about 4 minutes on each side.
Pour garlic butter mixture over the pork chops and place skillet in the oven.

Pork chops should stay in the oven until they have reached 145 degrees Fahrenheit internal temperature. You can measure it by inserting a meat thermometer into the thickest part of pork chop. In my option the best way to make juicy and tender pork chops is by searing on the stove using a cast iron skillet and then, finish cooking them in the oven. The reason being is: the pork chops will get a nice, brown and beautiful crust on the outside, and they will be very juicy and tender inside.

Remove skillet from the oven and using a spoon, pour some of the delicious butter sauce left in the skillet onto the pork chops before serve. Enjoy!!

Sides that go well with Baked Pork Chops:
Golden Cauliflower Rice
Garlic Parmesan Roasted Brussels Sprouts
Mushroom Cauliflower Rice Skillet
Whole30 Mashed Cauliflower

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