Bourbon Glazed Pork Chops and Fried Eggs

Sunday Brunch

How to make the best meal of the week even better.

Bourbon Glazed Pork Chops and Fried Eggs
  • Yield:Serves 4
  • Active time:20 minutes
  • Total time:20 minutes
  • Rated: 5.0
This recipe appears in:
Sunday Brunch: Bourbon Glazed Pork Chops with Fried Eggs

[Photograph: Sydney Oland]

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

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  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • 4 pork chops (about 1 1/4 pounds)
  • 2 tablespoons butter
  • 1/4 cup bourbon
  • 2 tablespoons vegetable oil
  • 4 eggs
  • 2 scallions, sliced


  1. 1.

    In a small bowl combine brown sugar, smoked paprika, 1 teaspoon salt, and 1 teaspoon pepper. Rub brown sugar mixture over pork chops.

  2. 2.

    Melt butter in a large skillet over medium high heat until foaming subsides. Add pork chop and cook until well-browned, about 4 minutes. Flip pork and cook until browned on second side, about 3 minutes. Add bourbon to pan. Continue to cook until liquid had reduced to a dark glaze, about 3 minutes longer. Remove pork chops and any remaining glaze from the pan and reserve. Transfer pork chops to a large plate to rest, pouring any glaze on top.

  3. 3.

    Wipe out skillet with a paper towel. Return skillet to medium-high heat, add oil, and heat until shimmering. Fry the eggs until the whites are set but the yolks are still runny, about 3 minutes. Season with salt and pepper. Top each pork chop with an egg, sprinkle with scallions, and serve.

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