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!