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Bourbon-Glazed Pork Chops and Fried Eggs

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“Entered for safe-keeping, by Sydney Oland for Serious Eats "Sunday Brunch."”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. BROWN SUGAR RUB.
  2. In a small bowl, combine brown sugar, smoked paprika, 1 teaspoon salt and 1 teaspoon pepper.
  3. PORK CHOPS.
  4. Rub Brown Sugar Rub over pork chops.
  5. Melt butter in a large skillet over medium-high heat until foaming subsides.
  6. Add pork chops and cook until well-browned, about 4 minutes.
  7. Flip pork and cook until browned on second side, about 3 minutes.
  8. Add bourbon to pan. Continue to cook until liquid has reduced to a dark glaze, about 3 minutes longer.
  9. Remove pork chops and any remaining glaze from the pan and reserve.
  10. Transfer pork chops to a large plate to rest, pouring any glaze on top.
  11. EGGS.
  12. Wipe out skillet with paper towel. Return skillet to medium-high heat. Add oil, and heat until shimmering.
  13. Fry the eggs until the whites are set but the yolks are still runny, about 3 minutes.
  14. Season eggs with salt and pepper.
  15. ASSEMBLE & GARNISH.
  16. Top each pork chop with an egg.
  17. Sprinkle with scallions, and serve.

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