This recipe appears in:Sunday Brunch: Bourbon Glazed Pork Chops with Fried Eggs
Pork chops with fried eggs and a bourbon glaze are the perfect excuse to bring out the booze before noon.
- 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
In a small bowl combine brown sugar, smoked paprika, 1 teaspoon salt, and 1 teaspoon pepper. Rub brown sugar mixture over pork chops.
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.
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.