This Pork Chops and Eggs recipe is a hearty, satisfying meal featuring seared pork chops, sunny-side-up eggs, and your choice of flavorful pan sauce. The pork chops are simply seasoned with salt and pepper after the surrounding fat is trimmed and rendered, creating the cooking fat used to sear the chops. Pork chops are seared directly in the rendered fat to develop a beautifully browned crust and flavorful fond. The fond is then deglazed with rotisserie dipping sauce or another pan sauce of your choice, while the reserved rendered pork fat is used to fry the eggs sunny side up or baked sunny side up until the whites are set and the yolks remain perfectly warm and runny.
High Protein Meal
Meat & eggs are one of the ultimate high-protein meals. Because it delivers complete, bioavailable protein from two whole food sources without unnecessary fillers. Meat in general provides dense, muscle-supporting protein, along with iron and B vitamins. While eggs add additional complete protein, healthy fats, and micronutrients that support energy and recovery.
Together, they create a balanced plate that is naturally low in carbohydrates, highly satiating, and ideal for anyone prioritizing strength, steady energy, or a protein-forward breakfast. Meat and eggs achieve both flavor and nutrition through simple, whole food ingredients. 100% keto, with only the choice of pan sauce that determines if the dish remains a whole food, keto, or not.
Ingredients for Pork Chops and Eggs
Pork Chops, Eggs, Salt & Pepper Blend, Rotisserie Dipping Sauce (Water, Chicken Bouillon, Ketchup, Tomato Paste, HP Sauce, Sriracha).
There are a few other options for pan sauces too!
Pork Chops
Any kind of pork chops can be used, about 1/2 inch in thickness, bone-in or boneless. With bone in, you’ll have to sear a few minutes more per side. Even thicker cuts of pork can be used, although these will have to be reverse seared.
This is also a meal that can be served for breakfast using thinner pork chops or served as a main course using either thin or thick pork chops with various sides.
Rendered Pork Fat
Pick a fatty piece of pork where the fat can be trimmed off and rendered out to use as the fat for searing the pork chops. Visit my Rendered Fat post for more information on rendering fat.
Chop the fat into small pieces and place it into a pan over medium to medium-low heat and render out until golden and crisp. Discard and use the rendered fat to sear the pork chops. If there isn’t enough to coat the pan, add in lard or a neutral oil, enough to coat the bottom of the pan, and wait until it gets hot before you start searing the pork chops.
After searing the pork chops, empty the fat out to use later for frying the eggs. Because up next is the pan sauce, and we want to pick up the fond from searing the meat for added flavor.
Pork Chop Seasoning
These pork chops are seasoned with a simple salt & pepper blend. Although, you can season these any way you like. Some ideas may include using Cajun/Creole seasoning, Rotisserie Seasoning, Goya adobo seasoning or the Homemade version, or Montreal steak spice. Use more seasoning with thicker pork chops.
Salt & Pepper Ingredients
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Seared Pork Chops and Eggs
After rendering out the fat, sear thin pork chops for 5 minutes per side over medium heat or a bit longer for bone-in pork chops or until the internal temperature of 145°F or higher is reached. Visit Seared Pork Chops for more information on searing pork chops.
Reverse Seared Pork Chops
If your pork chops are thick or bone-in and won’t cook through within the 5-minute sear. Then place them into a 300°F preheated oven to cook for about 20-30 minutes, depending on thickness or desired internal temperature. At the same time, render out the fat, and once the pork chops are done, sear them in the pan with fat over medium heat until the desired internal temperature or browning is achieved.
Thinner pork chops can also be reverse seared, and in that case, place them into the oven for 15-20 minutes before searing. You do get better searing when the pork chops are placed into the oven first at a low heat, and the fat can be rendered out at the same time.
Pork Chops and Eggs Pan Sauces
Now we get into the pan sauces, and there are a lot to choose from, a few of them below depending on what you may be in the mood for or your diet type. The Rotisserie pan sauce is perhaps one of my favorites and so simple too.
Rotisserie Pan Sauce
Featured below is the rotisserie dipping sauce used as a pan sauce. This is the same as the rotisserie dipping sauce served on the side with things like rotisserie chicken or rotisserie pork. It’s an excellent sauce that is super quick and easy to make and works wonderfully here for pork chops & eggs too.
Combine or add to the pan the following to make the rotisserie pan sauce:
- 1 C Water
- 1 Chicken Bouillon
- 2 Tbl Ketchup & Tomato Paste
- 1 Tbl HP Sauce
- 1 tsp Sriracha
Red Chimichurri
Not really a pan sauce, but a desired sauce nonetheless that is drizzled over the rested meat for added flavor, and it works exceptionally well with eggs. The below is a veal T-bone steak with red chimichurri and a duck egg.
Red Chimichurri Ingredients
- 1/2 C EVOO
- 1/4 C Parsley
- 1/2 C Pimento Paste
- 1/2 Tbl Smoked Paprika
- 2 1/2 Tbl Lemon Juice
- 3-5 Garlic Cloves
- 1 tsp Oregano, Sea salt
- 1/2 tsp Black Pepper
Pimento Steak & Eggs Sauce
The Pimento steak and egg sauce, or Pimento marinade, is a zesty sauce that can be reduced and ladled over the pork chops or as a side dipping sauce. Adjust the acidity by adding in a Tbl at a time until you hit the acidity level for your preference.
This is the same sauce used for the Steak and Eggs recipe. The other sauces listed here would also work for Steak and Eggs.
Pimento Steak & Eggs Sauce Ingredients
- 1/4 C Oil, Lemon Juice, Goya Red Cooking Wine, Pimento Paste
- 1 Tbl Smoked Paprika
- 3 Garlic
- 1/8 tsp Black Salt, optional but adds a nice egg flavor
Garlic Wine or Beer Pan Sauce
This is a nice pan sauce made with a choice of wine or beer. For pork chops, the inclusion of yellow mustard or Dijon is really nice. Reduce the sauce down and serve over the pork chops.
Garlic Wine or Beer Pan Sauce Ingredients
- 1 C Wine or Beer
- 2 Tbl Butter
- 2-3 Garlic
- 1 Tbl Yellow mustard
- Bay Leaf
Cream Pan Sauce
This is a wonderful creamy pan sauce that also works well with the eggs. Combine everything into a bowl. Once you’ve emptied out the fat to reserve it for the eggs, add the bowl and reduce until it coats a spoon. You can also sauté the garlic in butter for 30 seconds and then add the remaining ingredients to reduce.
Cream Pan Sauce Ingredients
- 1 Garlic minced
- 1-2 Tbl Butter
- 1 tsp Yellow Mustard & Worcestershire Sauce
- 1/2 cup Cream
- 1/4 C Broth, Beer, Wine, optional
Eggs
Sunny Side Up Eggs are the last thing to be cooked, while the sauce ladled over the meat is resting. The searing creates a fond in the pan, and the sauce picks it up, cleaning the pan so it’s ready for the eggs.
Either large organic eggs picked up from a local supplier or duck eggs can be used. Yep, duck eggs! Not something you usually see with pork & eggs or steak & eggs. But man, they are so good with much more yolk and creamier! Duck eggs cook up a bit faster too, so adjust when making the sunny-side-up eggs. Otherwise, they’re treated the same. If you haven’t tried duck eggs, you must. I write a whole Food for Thought article just on Duck Eggs.
Sunny Side Up Eggs
The Sunny Side Up Eggs can be cooked on the stovetop, all while the pork chops are resting. You can also bake the eggs as pictured below in a single-egg cast-iron skillet at the same time you are searing the pork chops. These are actually pretty cool, and I also use them to hold any crackling from rendering fat or to place my utensils on.
Preheat the oven to 325F. Brush the single-egg cast-iron pans with fat. Crack an egg in and season with the leftover salt & pepper blend. Place into the oven for about 5 minutes, or until set, but the yolk is still runny. Keep an eye on it.
Pork Chops and Eggs Diet Type
This is an excellent dinner recipe for those looking for a diabetic, gluten-free, keto diet. The pork chops, fat, & eggs are considered whole foods. Depending on what you use for a sauce will keep this as a whole food or take it out of this category.
This rotisserie pan sauce does have both ketchup & HP sauce, which both contain sugar. Although apparently French’s has a sugar-free version of ketchup.
- 2 Tbl of Ketchup contains 8-10 g of carbs.
- 1 Tbl HP Sauce contains about 5 g of carbs.
Together this is approximately 15 g of carbs, still well below the 50 g allotted per day and even the stricter keto at 20-30 g per day. This is also split between 4 servings, so the total carbs in a single serving are about 4g. Not enough to kick you out of ketosis.
Side Dishes for Pork Chops and Eggs
Pork chops and eggs can be served with a variety of side dishes, including fries, hashbrowns, roasted vegetables, broiled potatoes, baked potatoes, cottage fries, salads, corn on the cob, beans and rice.
For keto or diabetic diet types, serve with roasted broccoli, fried cabbage, boiled bok choy, Brussels sprouts, or roasted asparagus
Ingredients
- 4 Pork Chops - fatty cuts so the fat can be rendered
- 4 Whole Eggs - or Duck Eggs
- 1/4 C Fat - from rendering out the fat from the pork chops or using lard or neutral oil
Salt & Pepper
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Rotisserie Pan Sauce
- 1 C Water
- 1 Cube Chicken Bouillon
- 2 Tbl Tomato Paste & Ketchup - each
- 1 Tbl HP Sauce
- 1 tsp Sriracha Sauce
Instructions
- Rendered Fat: Trim the excess fat from the pork chops. Season the pork chops with the salt & pepper blend and set aside. Chop the trimmed fat into small pieces. Place into a pan over medium heat to render the fat out until the pieces are golden and crisp. Scoop out and discard, leaving the fat behind in the pan. If there is not enough fat to coat the bottom of the pan, add lard or neutral oil. Rendering the fat is optional, and you can opt to use lard or a neutral oi instead..
- Searing: Place the pork chops into the hot fat over medium heat to sear each side, approx. 5 minutes per side. A bit longer if using bone-in pork chops. Plate and let rest while you prepare the sauce & eggs. If using pork chops thicker than 1/2 inch, cook in the oven at 300°F for 20-30 minutes or 10-15 degrees away from the desired internal temperature before searing. For thin pork chops, optionally place into the oven for 15-20 minutes before searing. Pork chops should be cooked to at least 145°F internally.
- Pan Sauce: Empty the fat in the pan out to save for the eggs. Add the ingredients for the pan sauce and continue to cook until thick enough to coat a spoon. Ladle over each pork chop resting on the plates.
- Eggs: Clean the pan out and add the reserved fat in the previous step, set it over medium heat, and let it get hot, about 1-2 minutes. Crack the eggs in and season with a bit of salt & pepper. Cover the pan and shut the heat off. Leave the eggs on the burner for about 3 minutes, or until the egg whites have set. Place an egg on each pork chop and serve. Optionally garnish with parsley & chili flakes or Aleppo and serve the remaining rotisserie sauce in a small bowl for dipping.
Notes
Pork Chop Seasoning
Just a basic salt & pepper blend can be used to season the pork chops. Other seasonings can be used and may include Cajun or Creole, Goya Adobo All-Purpose Seasoning, Portuguese allspice blend, or rotisserie seasoned pork chops. It’s entirely up to you how you want to spice up the pork chops. Just be sure it is a seasoning that will match with the pan sauce. See the post for other pan sauces!Browse More Recipes!
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