The Farmhouse Recipe

Prepare and Season

Bring the pork chop to room temperature for 15-20 minutes. Pat dry with paper towels. Season both sides evenly with 3/4 tsp kosher salt, 1/4 tsp black pepper, garlic powder and paprika (if using).

Cook (Pan-fry)

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add the pork chop and sear without moving 3-4 minutes until a golden-brown crust forms. Flip and reduce heat to medium. Add 1/2 tablespoon butter to the pan and spoon the melted butter over the chop as it cooks 3-5 more minutes, or until an instant-read thermometer reads 145°F (63°C) at the thickest part. Transfer to a plate and tent with foil; allow to rest 5 minutes.

Alternate: Grill

Preheat grill to medium-high (about 400°F / 200°C). Oil the grate. Grill the seasoned pork chop 4-5 minutes per side until internal temperature is 145°F, then rest 5 minutes tented with foil.

If using frozen hash browns: thaw and squeeze out excess moisture with paper towels. If using fresh shredded potatoes: rinse briefly, then squeeze out moisture thoroughly and pat dry.

Heat 1 tablespoon vegetable oil (or clarified butter) in a nonstick or cast-iron skillet over medium-high heat until hot but not smoking. Add the hash browns, spreading into an even layer. Press lightly with a spatula. Season with remaining 1/4 tsp kosher salt and 1/4 tsp black pepper.

Cook undisturbed 4-6 minutes until the underside is deeply golden and crisp. Flip in sections or stir and press again, cooking another 4-6 minutes until crisp and cooked through. If desired, add 1/2 tablespoon butter in the last minute and toss to coat. Transfer to a plate and keep warm.

Decide fried style: sunny-side up or over-easy. Reduce pork or hash brown pan to medium-low and add 1/2 tablespoon butter. Crack two eggs into a small bowl, then gently slide into the pan. For sunny-side up: cook 2-3 minutes until whites are set but yolks still runny (cover pan with a lid for 30-45 seconds if needed). For over-easy: cook 2 minutes, flip carefully, and cook 15-30 seconds more for a runny yolk. Season eggs with a pinch of salt and pepper.

Toast: While eggs cook, toast 2 slices bread in a toaster or in a skillet with 1/2 tablespoon butter until golden. Spread remaining butter to serve. Biscuit: If using a pre-baked biscuit, warm in a 350°F (175°C) oven 5-7 minutes or microwave 15-20 seconds. Split and butter.

On a plate, arrange the rested pork chop, a generous portion of hash browns, and the eggs. Place toast or a buttered biscuit on the side. Sprinkle chopped parsley or chives over the eggs and hash browns if using. Serve immediately.