Pork Chops and Eggs and Basil Butter makes for a satisfying dinner and showcases eggs in a different way (other than just at breakfast!) These pork chops are treated with a basil herb butter resulting in a savory dinner that only improves by a topping of eggs (fried, soft boiled, or poached).
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Lately I have been enjoying these pork chops and eggs with roasted Brussels sprouts for a low-carb weeknight dinner.
If you know me, you know I love a good pasta dish! Sometimes taking a break from Italian food feels good.
So, why eggs with pork chops? First off, if you’ve been following along Kroll’s Korner for some time now you also know I love eggs for breakfast: from egg muffins to quinoa egg scrambles the possibilities are endless.
But what about eggs
being the star of the show for dinner? I’ve got you covered.
This pork chop and egg recipe is a deliciously quick and easy way to enjoy dinner eggs. Plus, you’re getting an additional 6g of high-quality protein with each egg.
You have 3 ways to enjoy these pork chops with basil butter:
Top your juicy pork chop with a fried egg.
Top it as a jammy (soft boiled) egg.
Or my favorite, a poached egg right on top!
Ingredients You’ll Need for Pork Chops with Eggs:
How to Make
You will want to
make the basil butter before cooking the pork chops so it can cool and slightly
harden in the fridge.
Take 1 stick of softened butter (1/2 cup butter) and beat using a hand mixer or stand mixer with 3 Tbsp. minced fresh basil, 2 tsp. minced thyme, ½ tsp. garlic powder and a pinch of salt.
Once the herbs and seasonings are incorporated into the butter, cover with plastic wrap, place in a small bowl and let harden in the fridge for 30 minutes or more.
How to cook pork chops in a cast iron skillet:
Heat 2 Tbsp. of olive oil in a cast iron skillet over medium heat for 1 minute. You’ll want to generously season the pork chops with salt and pepper while the oil heats.
Then cook pork chops in the skillet until golden brown on each side. This will take about 8-10 minutes depending on the thickness of your pork chops.
Then add in fresh thyme (you can add in the whole sprig!), 2 Tbsp. of the basil butter, and 2 Tbsp. unsalted butter. Once the butter begins to melt, spoon the butter onto the pork chops.
Remove the pork
chops from the skillet onto a cutting board and check to see if the pork has
reached its safe internal temperature of 145 degrees F.
Since this recipe
calls for dinner eggs made in 3 different ways, let’s talk about how to make
fried eggs, soft boiled, and poached eggs!
Heat 2 tsp. butter in nonstick skillet over medium-high heat until hot.
Break 2-4 eggs into individual ramekins and then slip one egg at a time into pan, then reduce heat to low.
Cook slowly until whites are completely set and yolks begin to thicken but are not hard. Sometimes I like to put a lid on the pan to cook evenly.
To get the fried egg look, use a spatula under each egg and carefully flip it over in pan. Cook second side to desired doneness. Sprinkle with salt and pepper. Serve on top of pork chop immediately.
How to make a soft boiled egg:
One of my favorite ways to make a soft boiled egg is in the Instant Pot!
Have an Instant Pot? Great! Let’s make the perfect soft boiled eggs in your Instant Pot! First, pour 2 cups of water in your Instant Pot. Place the steamer/trivet on the bottom and place 6 eggs on top. I actually make 7 eggs just in case an egg decides it wants to explode!
Put your lid on the Instant Pot. Plug it in. Set your Instant Pot to low pressure for 3 minutes. Turn the valve on top of the Instant Pot to sealing. This will actually take closer to 10 minutes since your Instant Pot needs to come to pressure.
Once your Instant Pot is done and it beeps, use a towel to quick release the pressure (change the valve from sealing to venting). Be sure not to hover right over the Instant pot… back away from it a little so the steam doesn’t blow right into your face. (ouch.)
Take the lid off, and place the eggs immediately in a bowl filled with ice and water. Let the eggs chill in the ice bath for 30-60 seconds. Remove from ice bath, peel. Done!
My next favorite way to make
soft boiled eggs is on the stove:
Bring water to boil in a saucepan. Then reduce it to a rapid simmer and gently add your eggs into the sauce pan one at a time. You might not be able to cook 6 eggs in one pan, so you may need to cook them in batches. 4 eggs at a time max.
COOK THE EGGS FOR 6 MINUTES. Set a timer!!
While the eggs cook you can prep you water ice bath. In a bowl, fill with ice and water. When the eggs are done place them in the ice water for 30-60 seconds. Peel & done!
Making a poached egg
might be the most intimidating of these 3 methods, but it’s really not all that
to 3 inches of water in large saucepan to boiling. Turn heat to
low to keep liquid simmering gently.
1 at a time, into a ramekin cup. Using a spoon, swirl a vortex into the water.
While the watering is swirling, hold your dish close to surface and slip
the egg into water.
for 3 minutes or until eggs whites are completely set and yolks begin to
thicken but are not hard. Do not stir. Gently lift the eggs from
water with slotted spoon. Drain in spoon or on paper
towels. Trim any rough edges, if desired. Sprinkle with
salt and pepper and serve on top of your pork chops!
Now that you know how to make these dinner eggs in 3 different ways, let’s chat egg nutrition!
The Egg Nutrition
Center and I partnered on this fun video
to talk all about egg nutrition and other ideas on how to #PutAnEggOnIt…give it
a watch if you haven’t already!
Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg.
Two important nutrients for brain health and cognition are found in eggs: choline and lutein. Choline plays a role in early brain development during pregnancy and infancy, particularly in areas of the brain that are used for memory and learning. Lutein has long been associated with eye health but research has discovered lutein’s role in cognition as well.
While egg whites contain some of the eggs’ high-quality protein, riboflavin and selenium, the majority of an egg’s nutrient package is found in the yolk. Nutrients such as:
Vitamin D, critical for bone health and immune function. Eggs are one of the only foods that naturally has vitamin D (1 mcg per large egg).
Choline, essential for normal functioning of all cells, but particularly important during pregnancy to support healthy brain development of the fetus.
Lutein and zeaxanthin, carotenoids found in egg yolks that can help protect eyes from blue light. Lutein has long been associated with eye health and can help reduce the risk of developing cataracts and may slow the progression of age-related macular degeneration, a disease that develops with age.
meal is balanced out with some roasted brussels sprouts. We are obsessed with
Brussels combined with the runny egg and basil butter covered pork chops; it’s
a dinner you’ll want on repeat!
How to Roast Brussels
Preheat the oven to
400 degrees F.
Wash, trim and cut
your Brussels in half. Place on a baking sheet lined with foil. Toss with about
3 Tbsp. olive oil, 1 tsp. salt and ½ tsp. pepper. Bake for 15-25 minutes
(depending on size of your brussels) until they get that nice roasted, crispy
exterior and tender on the inside.
I hope you enjoy this recipe and are inspired to cook with dinner eggs!
Thank you so much for reading & supporting Kroll’s Korner! This post includes affiliate links for products I actually use in my own home and personally recommend. Should you make a purchase using one of these links, Kroll’s Korner will earn a small commission at no extra cost to you, which helps me continue to bring you great original content. Thank you!
First make the basil butter: Take 1 stick of softened butter (1/2 cup butter) and beat using a hand mixer or stand mixer with 3 Tbsp. minced fresh basil, 2 tsp. mined thyme, ½ tsp. garlic powder and a pinch of salt. Once the herbs and seasonings are incorporated into the butter, cover with plastic wrap, place in a small bowl and let harden in the fridge for 30 minutes or more.
Then cook the pork chops! Heat 2 Tbsp. of olive oil in a cast iron skillet over medium heat for 1 minute. You’ll want to generously season the pork chops with salt and pepper while the oil heats. Then cook pork chops in the skillet until golden brown on each side. This will take about 8-10 minutes depending on the thickness of your pork chops.
While the pork chops are cooking, you can roast the Brussels sprouts in then oven at 400 degrees F. Place Brussels on a baking sheet lined with foil. Toss with about 3 Tbsp. olive oil, 1 tsp. salt and ½ tsp. pepper. Bake for 15-25 minutes (depending on size of your Brussels) until they get that nice roasted, crispy exterior and tender on the inside.
Back to the pork chops: Add in a few springs of fresh thyme (you can add in the whole sprig!), 2 Tbsp. of the basil butter, and 2 Tbsp. unsalted butter. Once the butter begins to melt, spoon the butter onto the pork chops.
Remove the pork chops from the skillet onto a cutting board and using a meat thermometer be sure the pork has reached its safe internal temperature of 145 degrees F. Decide which way you want to cook your eggs: fried, soft boiled or poached and using the directions in the above blog post you can make your dinner egg of choice.
Lather each pork chop with 1 Tbsp. of the basil butter, place the egg on top and serve the crispy Brussels on the side. Enjoy!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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