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pork chops, eggs and Brussels sprouts on a white plate
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Pork Chops with Basil Butter & Eggs

Eggs are the star of the show in this Pork Chops & Eggs recipe - made with basil butter & dinner eggs cooked 3 ways - poached, soft boiled and fried!
Course Main Course
Cuisine American
Keyword basilbutter, dinnereggs, eggsfordinner, porkchops
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 pork chops
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

  • 6 pork chops (without the bone)
  • 6 large eggs
  • 1/2 cup butter + 2 Tbsp. additional butter for the cast iron
  • 4 Tbsp. Olive oil
  • 1 bunch fresh basil leaves
  • 1 bunch fresh thyme
  • 1/2 tsp. garlic powder
  • salt and pepper to taste
  • 1 1/2 lb. Brussels Sprouts, washed and halved

Instructions

  • 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!