Pork Chop With One Egg Over Easy Recipe
Make Pork Chop With One Egg Over Easy Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Chops
Egg & Finish
Optional Garnish
Method
Pork Chops
Bring to room temperature
Remove pork chops from refrigerator 20–30 minutes before cooking so they come close to room temperature. Pat both sides dry with paper towels.
Season
Combine kosher salt, black pepper, garlic powder and smoked paprika. Sprinkle seasoning evenly on both sides of the pork chops, pressing lightly so it adheres.
Preheat pan
Place a heavy skillet (cast iron preferred) over medium-high heat and let it heat for 3–5 minutes until hot but not smoking.
Sear chops
Add 1 tablespoon olive oil to the hot pan and swirl. Carefully add the pork chops. Sear without moving for 3–4 minutes until a deep golden-brown crust forms.
Flip and baste
Flip chops, lower heat to medium, add 1 tablespoon unsalted butter and the thyme sprigs. As butter melts, tilt the pan and spoon the butter repeatedly over the chops (basting) for 3–4 minutes more. Continue cooking until internal temperature reaches 140°F (60°C) for slightly pink center or 145°F (63°C) for fully done. Total cook time will be about 6–9 minutes depending on thickness (about 1" thick).
Rest
Transfer pork chops to a cutting board and tent loosely with foil. Rest for 5–7 minutes (internal temp will rise a few degrees).
Egg & Finish
Cook over-easy egg
Crack 1 large egg into a small bowl to check for shells. Gently slide the egg into the skillet. Cook undisturbed for 1–1.5 minutes until whites are mostly set. Carefully flip the egg with a spatula and cook 10–20 seconds for over-easy (yolk still runny). Transfer the egg to a plate and season with a pinch of salt and freshly ground pepper. Repeat for the second egg if serving two eggs (the menu calls for one egg over easy; use 1 egg if plating with one chop or both eggs if desired).
Plate
Place pork chop on serving plate. If you used two chops, place one or both as desired. Gently place the over-easy egg on top of the chop (or alongside if preferred). Spoon any resting juices from cutting board over the chop.