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Prep time
25 minutes
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Cook time
13 minutes
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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
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Ingredients
- For the pork chops & soft scrambled eggs:
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6
Smithfield Roasted Garlic & Herb Boneless Center Cut Pork Chops
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9
eggs
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6 tablespoons
half and half
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1 1/2 teaspoons
kosher salt
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1/2 cup
chopped green onions
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2 tablespoons
chopped chives
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3 tablespoons
butter
- For the chile ketchup:
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1 cup
ketchup
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6 tablespoons
distilled white vinegar
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1/2 teaspoon
smoked paprika
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1/2 teaspoon
chipotle chile powder
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1/2 teaspoon
pasilla or ancho chile powder
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1/2 teaspoon
kosher salt
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1/4 teaspoon
granulated onion
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1/4 teaspoon
granulated garlic
Directions
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For Chile Ketchup, combine all ingredients in medium bowl; mix well. Cover and refrigerate until ready to use.
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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.
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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.
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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.
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Immediately transfer eggs to serving platter. Serve with pork chops and chile ketchup.
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