Pork Chops & Eggs Recipe
Three farm-fresh eggs cooked any way you like, served with two juicy, bone-in pork chops grilled to perfection.
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Ingredients
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Pork Chops
Eggs & To Finish
Method
Pork Chops
- 1
Bring chops to room temperature
Remove the pork chops from the refrigerator 20–30 minutes before cooking and pat them dry with paper towels. This promotes even cooking.
- 2
Season
In a small bowl, mix kosher salt, black pepper, garlic powder, and smoked paprika. Rub both sides of each pork chop with olive oil, then evenly season with the spice mixture, pressing gently so it adheres.
- 3
- 4
Sear and cook
Place the chops on the hot grill or skillet. Sear undisturbed for 3–4 minutes until a golden-brown crust forms. Flip and sear the second side for another 3–4 minutes. If chops are thicker than 1 inch, reduce direct heat after searing and continue cooking with indirect heat or lower the stove to medium for 4–6 additional minutes, until an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C).
- 5
- 6
Rest
Transfer pork chops to a cutting board and tent loosely with foil. Let rest 5–7 minutes; carryover cooking will bring the internal temperature to the safe, juicy range. Resting also redistributes juices.
Eggs & To Finish
- 7
Choose egg style
Decide how you want your three eggs: fried (sunny-side up or over-easy), scrambled, or poached. The following subsections give simple methods for each—pick the one you prefer.
- 8
Fried eggs (sunny-side up / over-easy)
Heat a nonstick skillet over medium-low heat and add 1 tbsp butter. Crack eggs into a small bowl, then gently slide them into the pan. Cook slowly until whites are set but yolks are still runny, about 3–4 minutes for sunny-side up. For over-easy, carefully flip each egg with a spatula and cook an additional 10–20 seconds. Season eggs with 1/4 tsp salt and a pinch of black pepper.
- 9
Scrambled eggs
Crack the eggs into a bowl and whisk briskly with a fork until combined. Melt 1 tbsp butter in a nonstick skillet over medium-low heat. Pour in eggs and let sit 10–15 seconds, then gently stir with a spatula, folding the eggs until soft curds form, about 2–3 minutes. Remove from heat when slightly underdone (they will finish cooking from residual heat). Season with 1/4 tsp salt and a pinch of black pepper.
- 10
Poached eggs
Bring a shallow saucepan of water to a gentle simmer and add a splash of vinegar (optional) to help coagulation. Crack each egg into a small cup and gently slide into simmering water. Poach for 3–4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.
- 11
Plate and garnish
Arrange the two rested pork chops on a warm plate. Place the three eggs beside or atop the chops, depending on preference. Spoon any resting juices from the cutting board over the chops. Sprinkle chopped parsley over the eggs and chops, and serve with an optional lemon wedge on the side.