Center Cut Pork Chop & Eggs Recipe

Bring to room temperature & season

Remove pork chops from refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat dry with paper towels. Season both sides evenly with kosher salt, black pepper, garlic powder, and smoked paprika, pressing the rub into the meat.

Preheat pan & sear

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add olive oil and swirl to coat. Place pork chops in the pan without crowding; you should hear a sizzle. Sear undisturbed 3–4 minutes until a deep golden-brown crust forms.

Flip & finish with butter

Flip chops and reduce heat to medium. Add the unsalted butter to the pan and tilt the pan slightly, spooning the melted butter over the tops of the chops for 1–2 minutes. Continue cooking until an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C) for slightly pink center, about 3–6 more minutes depending on thickness.

Rest

Transfer pork chops to a cutting board and tent loosely with foil. Let rest 5–8 minutes; carryover will bring temperature to about 145–150°F which yields juicy chops.

Choose egg style

Decide whether to serve eggs scrambled, sunny-side up, or fried. These directions give both scrambled and sunny-side/fried options.

Scrambled eggs (soft)

In a medium bowl whisk together eggs, whole milk, 1/4 tsp salt, and 1/8 tsp pepper until just combined. Heat a nonstick skillet over medium-low heat and add 1 tsp olive oil or a small knob of butter. Pour eggs into the pan. Let sit undisturbed 10–15 seconds, then gently stir with a silicone spatula, folding the eggs from the edges toward the center. Remove from heat when curds are still slightly glossy (about 2–3 minutes). Season to taste, garnish with half the chives, and keep warm.

Sunny-side up / Fried eggs

Heat a nonstick skillet over medium heat and add 1 tsp butter or oil. Crack eggs into a small bowl one at a time and gently slide into the pan. For sunny-side up, cook 2–3 minutes until whites are set but yolks still runny; cover pan 30–45 seconds if whites need finishing. For over-easy/medium, cook until whites set then flip carefully and cook 20–45 seconds (over-easy) or 1–1.5 minutes (over-medium). Season with remaining salt and pepper and garnish with chives.

Finish eggs

If making scrambled, portion evenly onto plates. If fried/sunny-side, place two eggs on each plate. Add a few drops of hot sauce if desired and sprinkle remaining chives over the eggs.

Slice pork chops if desired (against the grain) and arrange one chop per plate (or two thin slices). Add the eggs to each plate alongside the pork. Serve with buttered toast or warm biscuits and lemon wedges on the side. Spoon any resting juices from cutting board over meat just before serving.

Timing tip: start pork chops first, rest them while you cook eggs so both components are hot. Total plating should take under 5 minutes.