Father’s Day is June 21st this year. Last year I posted about how our yearly Father’s Day tradition is to grill and I provided a recipe for some yummy steak toppings. This steak-topping recipe was inspired by one of my husband’s favorite restaurants in town. This steakhouse has a huge open-hearth grill inside for customers to grill oversized cuts of meat. They offer mini skillets of onion and blue cheese for you to grill along side the steaks. I now never have a steak any other way! I kind of think cooking your own food defeats the purpose of going to a restaurant, but it is definitely a fun experience for the dads.
I know dads around the country have different personalities and enjoy different things, but the fathers in my life love meat. Maybe it’s because we are Midwestern and the fact that we grew up on dinners of meat, potatoes and sweet corn.
Since it’s been so rainy here in Iowa, we unfortunately haven’t done much grilling. I wanted to create a Father’s Day recipe that still had the type of flavors dads like but made in a cast iron skillet on the stove. Cast iron skillets have been around for thousands of years. If you don’t have one in your home, I recommend purchasing one. These pans can last a lifetime and you can even pass them down to the next generation.
This pork chop skillet meal is done in 15 minutes and only includes a few ingredients. I love recipes that are done quickly and have minimal prep, especially if you are cooking for a crowd on Father’s Day.
Nothing goes better with pork chops then melted butter, onions, portabella mushrooms and blue cheese.
Add a little Litehouse Freeze Dried Garlic and Thyme and you’ve got yourself a quick, easy and delicious Father’s Day meal! What’s your Father’s Day tradition?