Father's Day Pork Chops

This was another recipe from the October issue of Bon Appetit. It instantly reminded me of my childhood favorite, Pork Things.  One thing I know for sure, next time I make Pork Things, I am going to try the vinegar marinade again.  I think it would be fantastic with balsamic vinegar.  So fantastic, that they might not even need ketchup.  The Panko got nice and crisp.  I used dried herbs instead of fresh because it was what I had on hand.  Only my basil plant is still living out on our front porch.  Fresh lemon zest is key and it adds a nice brightness.  Needless to say, these chops did not need a drop of ketchup, they were juicy and delicious on their own.  Miss F called them "pork nuggets" and wanted more "crispy pieces."

Father’s Day Pork Chops


4 bone-in pork chops (about 2 pounds total), pounded to 1/2" thickness (I used boneless chops)
½ cup red wine vinegar
½ cup all-purpose flour
1 large egg, beaten
1 cups Panko (Japanese breadcrumbs)
Zest from half a lemon
1 tablespoon chopped fresh thyme (I used 1 teaspoon dried)
1 tablespoon chopped fresh oregano (I used 1 teaspoon dried)
6 tablespoons olive oil
Kosher salt and freshly ground black pepper

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. 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. Heat the oil over medium high heat in a large skillet. Fry the pork chops until crispy and cooked through, about 4 minutes per side.

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