Fried Pork Chop & Eggs Recipe

Preparation Instructions

1. 1

   Prepare the Hot Sauce Gastrique

   In a saucepan, combine the hot sauce, sugar, and apple cider vinegar. Bring to a simmer over medium heat and cook until slightly thickened, about 5-7 minutes. Set aside.

2. 2

   Cook the Collard Greens

   In a large pot, bring the chicken broth to a boil. Add the collard greens and simmer until tender, about 30-40 minutes. Season with salt and pepper to taste.

3. 3

   Prepare the Cornbread

   Prepare the jalapeno cornbread mix according to package instructions, using water as needed. Bake as directed and set aside.

4. 4

   Fry the Pork Chops

   Heat oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Fry the pork chops for about 4-5 minutes on each side or until cooked through and golden brown. Remove and let rest.

5. 5

   Cook the Eggs

   In the same skillet, reduce heat to medium and crack the eggs in. Cook for 2-3 minutes until the whites are set but the yolks are still runny (over-easy).

6. 6

   Assemble the Plate

   On a plate, serve the fried pork chop, top with two over-easy eggs, drizzle with hot sauce gastrique, and serve alongside braised collard greens and a piece of jalapeno cornbread.