Piggy Skillet Recipe

Prep potatoes and aromatics

Wash and peel (optional) the potatoes. Cut into 1/2-inch cubes and pat dry. Thinly slice the onion and dice the blended bell pepper. Season the cubed potatoes lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Par-cook potatoes

Heat a 12-inch cast-iron skillet or heavy sauté pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the cubed potatoes in an even layer. Cook, undisturbed, 4–5 minutes until bottoms brown. Stir and continue cooking 6–8 minutes until tender and golden. Transfer potatoes to a bowl and keep warm in a low oven (about 200°F/95°C).

Season pork chops

Pat pork chops dry with paper towels. In a small bowl combine 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika; rub both sides of chops with the seasoning.

Sear pork chops

Wipe skillet clean and return to medium-high heat. Add remaining 1 tablespoon olive oil. When shimmering, add pork chops and sear 3–4 minutes per side (depending on thickness) until a golden crust forms and internal temperature reaches 140–145°F (60–63°C) for slightly pink center. Remove chops to a plate and tent with foil to rest 5 minutes.

Sauté onion and bell pepper

In the same skillet, reduce heat to medium and add the sliced onion and diced blended pepper. Sauté with any pork fond for 4–5 minutes until softened and edges begin to caramelize. Add the cooked potatoes back to the skillet and stir to combine, warming them for 1–2 minutes. Taste and adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper as needed.

Assemble cheese layer

Nestle the rested pork chops into the potato, onion, and pepper mixture in the skillet. Evenly spoon sour cream over the potatoes and around the chops. Sprinkle shredded cheddar and pepper jack cheese over the entire skillet, covering the chops and potatoes.

Melt cheese

Reduce heat to low, cover the skillet with a lid or foil, and cook 2–4 minutes until cheeses are melted and bubbling. Alternatively, place the skillet under a preheated broiler for 1–2 minutes to brown the cheese—watch closely to avoid burning.

Cook the eggs

While cheese melts, cook the eggs to order (fried sunny-side up, over-easy, scrambled, or poached). For fried eggs: heat 1 teaspoon oil in a small nonstick pan over medium, crack eggs in, cook until whites set and yolks done to preference, seasoning with a pinch of salt and pepper.

Finish and garnish

Remove skillet from heat. Place the cooked eggs on top of or alongside the pork chops and potatoes. Sprinkle chopped chives over the dish and add a dash of hot sauce or Worcestershire if desired. Serve immediately with the guest’s chosen side (pancakes, French toast, crepes, or potato pancakes).