Pork Chops & Eggs Recipe
Two bone-in center cut pork chops and scrambled eggs. Served with three fluffy, made-from-scratch buttermilk pancakes and hash browns.
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Ingredients
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Pork Chops
Scrambled Eggs
Buttermilk Pancakes
Hash Browns
Method
Pork Chops
- 1
Season the Pork Chops
Rub the pork chops with salt and black pepper on both sides.
- 2
Cook the Pork Chops
In a large skillet, heat olive oil over medium-high heat. Add the pork chops and cook for about 6-7 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Remove from skillet and let them rest.
Scrambled Eggs
- 3
- 4
Buttermilk Pancakes
- 5
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- 6
Combine Wet Ingredients
In another bowl, mix the buttermilk, egg, and melted butter until well blended.
- 7
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.
- 8
Cook the Pancakes
Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.
Hash Browns
- 9
Prepare the Potatoes
Peel the russet potatoes and grate them using a box grater. If using onion, finely chop it.
- 10
Cook the Hash Browns
In a large skillet, heat olive oil or butter over medium heat. Add the grated potatoes (and onion if using), season with salt and pepper, and cook for about 10-12 minutes, stirring occasionally, until they are crispy and golden brown.
