Bourbon-Glazed Pork Chops and Fried Eggs Recipe

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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 Facts

4.5

(2)

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

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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.