Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

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[Photograph: Sydney Oland]

Any combination of pork and eggs makes for a satisfying brunch, but if you're looking for something a little different, try this take on the classic combination. Lean pork chops are treated with a brown sugar and paprika rub, then cooked in butter, and finished with bourbon. The resulting sweet and savory glaze is only improved by a topping of runny fried eggs.

If you're trying to take a break from carbs after the holiday season, then simply serve this brunch as-is. Otherwise, I'd recommend a side of home fries or any sort of potato that would soak up any leftover egg yolk that happens to get left behind on your plate.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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