Pork Chops & Eggs Recipe

Season pork chops

Pat pork chops dry with paper towels. In a small bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika. Rub the spice mix evenly over both sides of the pork chops.

Sear and cook pork chops

Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When oil is shimmering, add pork chops and sear 3-4 minutes without moving until nicely browned. Flip and reduce heat to medium, add 1 tbs butter to the pan, spoon melted butter over chops and cook another 3-5 minutes until internal temperature reaches 145°F (63°C) for a 1-inch chop. Remove chops to a plate and tent loosely with foil to rest 5 minutes.

Cook eggs (any style)

While pork chops rest, wipe skillet lightly and reduce heat to medium-low for eggs. For fried eggs: add 1 tbs butter and crack 2 eggs into the pan, season with a pinch of salt and pepper, cook 2-3 minutes for sunny-side or flip and cook 30–60 seconds more for over-easy. For scrambled: beat 2 eggs with a pinch of salt and pepper, add 1 tbs butter to pan, pour eggs in and stir gently until soft curds form, about 2-3 minutes. For poached or other styles, prepare accordingly. Serve 2 eggs alongside the rested pork chops.

Prepare grated potatoes

Using a clean kitchen towel or cheesecloth, squeeze grated potatoes to remove as much moisture as possible. Transfer to a bowl and stir in grated onion, 1 tbs flour, 1/2 tsp salt and 1/4 tsp pepper to bind.

Fry hashbrowns

Heat a nonstick skillet over medium-high and add 3 tbs vegetable oil. Press potato mixture into the pan in an even 1/2-inch layer; for individual portions form two patties. Cook without moving until deep golden brown, about 4-5 minutes, then flip and cook another 4-5 minutes until crisp and cooked through. Drain on paper towels and season with a little extra salt if desired. If fruit selected instead of hashbrowns, serve 1 cup fresh fruit (not listed) chilled.

Pancakes (if chosen)

Heat a nonstick griddle or skillet over medium. Lightly grease. Pour 1/4 cup pancake batter per pancake and cook until bubbles form on surface and edges set, about 2 minutes. Flip and cook 1–2 minutes more until golden. Keep warm and serve with butter and 2 tbsp maple syrup.

French Toast (if chosen)

Dip each of 2 bread slices into the 1/2 cup egg-milk-cinnamon mixture, soaking briefly. Cook in a buttered skillet over medium heat 2–3 minutes per side until golden and cooked through. Serve with maple syrup and butter.

Crepes (if chosen)

Heat a nonstick crepe pan over medium. Lightly butter and pour a thin 1/4-cup of crepe batter, swirling to coat. Cook 30–60 seconds until edges lift, flip and cook 10–20 seconds. Fold and serve with a squeeze of lemon and powdered sugar or fillings as desired.

Potato Pancakes / Latkes (if chosen)

If using potato pancake mix or prepared latke mixture, drop 2–3 tbs scoops into hot skillet with 2 tbs oil, flatten slightly and cook 3–4 minutes per side until golden. Drain and serve with 1/2 cup applesauce.

Arrange each plate with one rested pork chop, two eggs cooked to order, one portion of hashbrowns or a cup of fresh fruit, and the chosen side (2 pancakes, 2 slices French toast, 2 crepes, or potato pancakes). Add butter and 2 tbs maple syrup for pancakes/French toast, lemon wedges for crepes, or applesauce for potato pancakes. Serve immediately.