Bourbon-Glazed Pork Chops and Fried Eggs Recipe

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 Facts

Active: 20 mins
Total: 20 mins
Serves: 4 servings

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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. 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.