Pan Seared Ribeye Pork Chops

 

One of my favorite all time breakfasts is Pork chops and eggs. So many people look at me funny when I say that as if they have never heard of it. But they eat steak and eggs right? Well my Mom made pork chops and eggs all the time and we loved it. This is a hearty breakfast that will last you all day! 

Pan Seared Ribeye Pork Chops

2 bone-in ribeye pork chops
2 tablespoons olive oil
2 tablespoons of butter
2 cloves of garlic, whole
1 sprig of rosemary
Salt and pepper to taste
 

 

Pat pork chops dry with a paper towel to absorb all moisture. Generously salt and pepper each side. In a large cast iron skillet or a heavy sauté pan, heat the skillet until it’s extremely hot. Add oil and butter and wait for it to sizzle.

Add the pork chops and then lay the garlic and rosemary around the chops. Make sure they are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly. Arrange the chops in the pan with the thickest, boniest parts towards the center of the pan where they get the most heat.

Sear the chops on high for about 2 minutes, watching carefully to get a nice golden color. Then flip on the other side and do the same thing. Turn off the heat. Cast iron will hold heat and there will be more than enough to finish cooking them.






















Sunny Side Up Eggs

2 large eggs
1 tablespoon butter
salt and pepper to taste

In a skillet, over medium heat, melt the butter until it just starts to sizzle. Crack your eggs on a flat surface and drop egg gently in hot butter. Add salt and pepper and cover skillet immediately. After about a minute, remove skillet from heat. Leave covered until egg white is cooked, about 3-5 minutes. 

 

 

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