Pork Chop & Two Eggs, Any Style Recipe

Prep

Remove pork chops from refrigerator 20–30 minutes before cooking to come close to room temperature. Pat dry thoroughly with paper towels.

Season both sides of the pork chops evenly with kosher salt, black pepper, garlic powder and smoked paprika.

If you prefer a light crust, place the 2 tablespoons of flour in a shallow plate and lightly dredge each chop, shaking off excess. This step is optional but helps develop a golden exterior.

Heat a large skillet (cast iron preferred) over medium-high heat until hot, about 2–3 minutes. Add 2 tablespoons neutral oil and swirl to coat.

Add pork chops to the pan, laying them away from you to avoid splatter. Sear without moving for 3–4 minutes until a deep golden-brown crust forms.

Flip chops and add 1 tablespoon butter to the pan. Tilt the pan slightly and spoon the melted butter over the chops for 1–2 minutes to baste and encourage even browning.

Reduce heat to medium. Continue cooking until the internal temperature reaches 140–145°F (60–63°C) for a slightly pink center or 150°F (66°C) for well done — about 3–6 more minutes depending on thickness (total cook time ~8–12 minutes for 1-inch chops). Use an instant-read thermometer inserted into the thickest part, not touching bone.

Transfer the pork chops to a cutting board and tent loosely with foil. Let rest 5 minutes (carryover will raise temperature a few degrees).

General notes

Two eggs may be prepared to your preference: fried (sunny-side up, over-easy/medium/hard), scrambled, or poached. The directions below cover fried and scrambled; poaching instructions are included as a short note.

Fried - Sunny-Side Up

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter or oil until melted and shimmering. Crack both eggs into a small bowl, then gently slide into the pan. Season with 1/8–1/4 teaspoon salt and a pinch of black pepper. Cook on medium-low for 2–3 minutes until whites are set but yolks still runny. For a slightly set top, cover pan for 20–30 seconds or baste with spooned hot fat. Remove with a spatula.

Fried - Over-Easy/Medium/Hard

Follow sunny-side method but after whites are mostly set, carefully flip the eggs with a spatula. Cook 10–15 seconds for over-easy (runny yolk), 30–45 seconds for over-medium (partially set yolk), or 1–2 minutes for over-hard (fully set yolk). Season as above.

Scrambled

Crack both eggs into a bowl, season with 1/8 teaspoon salt and a pinch of pepper, and whisk until slightly frothy. Heat the nonstick skillet over medium-low and add 1 tablespoon butter. Pour eggs into pan and let sit 10–15 seconds, then stir gently with a spatula, pushing from edges to center. Cook 1–2 minutes until soft curds form but still moist. Remove from heat and serve immediately.

Poached (brief)

Bring 3 cups water with 1 tablespoon vinegar to a gentle simmer. Crack each egg into a small cup and gently slip into simmering water. Poach 3 minutes for runny yolks or 4–5 minutes for firmer yolks. Remove with a slotted spoon and drain on paper towels. Season and serve.

Place each rested pork chop on a plate. If desired, squeeze the lemon wedge over the chops for brightness and sprinkle chopped parsley over chops and eggs.

Serve immediately with two eggs cooked to your chosen style alongside. Spoon any pan juices over the chops for extra flavor.