Weeknight Cooking

Tuffy Stone's Grilled Pork Chops with Chile Ketchup & Eggs

June  3, 2019
0 Ratings
Photo by Rocky Luten. Food Stylist: Samantha Seneviratne. Prop Stylist: Veronica Olson.
  • Prep time 25 minutes
  • Cook time 13 minutes
  • Serves 4 to 6
Author Notes

These easy grilled pork chops just might have you questioning why you ever thought steak was the best addition to scrambled eggs at breakfast. Ready in just about 30 minutes, these quick chops are served alongside creamy scrambled eggs with green onions and chives. Just don't forget to make a batch of spicy chile ketchup (it'll last in the fridge for a few weeks) to drizzle over the whole plate. —Food52

Test Kitchen Notes

This recipe is shared in partnership with Smithfield Fresh Pork. —The Editors

What You'll Need
  • For the pork chops & soft scrambled eggs:
  • 6 Smithfield Roasted Garlic & Herb Boneless Center Cut Pork Chops
  • 9 eggs
  • 6 tablespoons half and half
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped chives
  • 3 tablespoons butter
  • For the chile ketchup:
  • 1 cup ketchup
  • 6 tablespoons distilled white vinegar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon pasilla or ancho chile powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon granulated onion
  • 1/4 teaspoon granulated garlic
  1. For Chile Ketchup, combine all ingredients in medium bowl; mix well. Cover and refrigerate until ready to use.
  2. For Soft Scrambled Eggs, whisk together eggs, half & half and salt until pale yellow color, about 30 seconds. Stir in green onions and chives. Cover and refrigerate until ready to use.
  3. Heat charcoal or gas grill to medium. Grill pork chops for 2 minutes; rotate chops 90 degrees and grill for 2 additional minutes to form cross hatch grill marks. Flip chops and repeat cooking process on second side; cook until internal temperature reaches 145°F to 150°F. Let stand 5 minutes before serving.
  4. While pork chops are resting, melt 3 tablespoons butter in 10-inch nonstick coated skillet over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are just set.
  5. Immediately transfer eggs to serving platter. Serve with pork chops and chile ketchup.

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