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.
Servings: 4
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.