I'm lucky. I have a great dad. AND my husband is the best dad ever too. I don't know how I wound up with all the best dads. Once again, I must be lucky. How did I get so lucky? I don't know. Lucky I guess.
And not only are my dad and my son's dad the best dads, several of my friends are also the best dads. There's Dave and Brian and Russ and Ho and Scott and Dylan and Steve and Jonathan and Mark and Geir and Bassi and John and Paul, and well, you get the picture. Lots of great, loving dads who work hard to love and care and inspire.
The truth is, great dads never get the credit they deserve. Too often they get the beady eye when they enter mom territory like the park or the grocery store or school. One day, once a year, is just not enough to show dads how much we appreciate the hours of sitting on the floor playing with Legos; the screaming shoulders from carrying the kiddos around; the complete assumption of responsibility for life and security (even though we moms feel like we carry a lot of that too, so give yourselves a break sometimes); the reading, bathtime, lessons, affection, attention great dads put in every day.
But one day a year is all they get, so let's at least make it count. A nice piece of meat on the grill with a delicious herb butter melting with the juices into a luscious sauce. I think that says special occasion. I used pork chops for this recipe (from my favorite farm, Haskins Family Farm, of course), but steaks would work nicely too. What makes these pork chops especially good is the combination of a dry rub with a compound butter that includes tarragon, a herb with a slight licorice flavor. Tarragon is the herb that's used to flavor Bearnaise sauce, and this compound butter reminds me ever so slightly of that classic sauce. Serve up the pork chops with a baked potato and a green salad, and you have a nice summer meal. What am I saying? An amazing summer meal.
The dry rub doubles easily and can be stored indefinitely in an airtight container. Also, feel free to mix up the spices any way you like. Just try to maintain the same proportions (4 parts sugar, 2 parts salt, about 2 parts spices). Similarly, the compound butter is easy to double. If you have any left, just roll it into logs and freeze for another occasion. (However, I like it on toast or crackers.)
- 2-4 large pork chops, about an inch thick
FOR THE DRY RUB
- 4 Tbsps brown sugar
- 2 Tbsps kosher salt
- 1 Tbsp smoked paprika
- 1/2 tsp each of dry mustard, ground white pepper, cayenne pepper, dried ginger, and cumin
- 4 Tbsp butter, softened
- 2 Tbsp fresh tarragon, finely chopped
- 2 cloves of garlic, crushed
- 1/2 tsp kosher salt
- Prepare the dry rub: Mix sugar, salt, and spices into an even mix.
- Rinse the pork chops, pat them dry. Place them on a large plate. Sprinkle about a tablespoon of dry rub on both sides of every pork chop. Place in the refrigerator for at least 20 minutes, up to 24 hours. Let them sit at room temperature for at least 20 minutes before putting them on the heat.
- Prepare the compound butter by blending butter, chopped herbs, crushed garlic, and salt into an even paste. Set aside for now.
- Fire up the grill. (I have a strong preference for charcoal, but if you've got a gas grill, well, I suppose you must.)
- When the fire is medium hot, place the pork chops on the grill. Cook them for five to seven minutes on each side. Check the internal temperature with a meat thermometer. According to my thermometer, the internal temp should be 160 degrees. However, I usually pull the pork chops off the grill at about 155 to avoid drying them out.
- Take the pork off the heat. Put a tablespoon of the tarragon butter on each pork chop and let them rest for 10 minutes before serving.
Here is the whole #SundaySupper menu and links to participating blogs:
Father's Day Brunch:
- Dad's Omelette Bar Small Wallet Big Appetite
- Peanut Butter and Honey for Father's Day Breakfast Yummy Smells
- Healthy French Toast In the Kitchen with Audrey
- Paska Hezzi-D's Books and Cooks
- Sausage McFelix Breakfast Sandwich Diabetic Foodie
- Greek Burger Bobbi's Kozy Kitchen
- Dad's Favorite Roast Beef Mrs. Mama Hen
- Sonoran Hot Dogs Damn Delicious
- Bacon Stuffed Jucy Lucy Burger Are You Hungry?
- Spicy Roast Salmon in Coconut Sue's Nutrition Buzz
- Dad's Pride-of-Mobile Fried Oysters Pescetarian Journal
- Smoked Baby Back Ribs Girl in the Little Red Kitchen
- Beef Tongue in Tomato Sauce Basic and Delicious
- Bibim naeng myun Kimchi Mom
- Chicken Biryan Soni's Food for Thought
- Black Beans and Brown Rice Mama's Blissful Bites
- Bacon Recipes for Dad Momma Cuisine
- Curry Fish with Mixed Vegetables My Trials in the Kitchen
- Roast Beef Roll Ups Daily Dish Recipes
Dad's Sweet Tooth:
- Bread and Butter Pudding Cositas Bonitas
- Tin Roof Sundae Ice Cream famfriendsfood
- Coconut Cream Pudding Chocolate Moosey
- Rich & Fluffy Banana Pudding Parfait The Meltaways
- Black Forest Cheesecake Cravings of a Lunatic
- Macadamia Nut Cookies Pippi's in the Kitchen Again
- Peach Cobbler Bars Juanita's Cocina
- Iced Cookie Bars That Skinny Chick Can Bake!
- Pudim Molotoff, Portuguese Meringue Pudding Family Foodie
And don't forget to join the conversation on Twitter. Just follow the hash tag #SundaySupper.