Bourbon-Glazed Pork Chops and Fried Eggs Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated Jun. 18, 2019
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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.

Recipe Details

Bourbon-Glazed Pork Chops and Fried Eggs Recipe

Active 20 mins
Total 20 mins
Serves 4 servings

Ingredients

  • 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

Directions

  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. 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. 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.

Nutrition Facts (per serving)
532 Calories
34g Fat
7g Carbs
50g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 532
% Daily Value*
Total Fat 34g 44%
Saturated Fat 13g 65%
Cholesterol 325mg 108%
Sodium 566mg 25%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 50g
Vitamin C 1mg 7%
Calcium 55mg 4%
Iron 2mg 12%
Potassium 704mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)