Pork Chop with Chili Catsup and Soft Scrambled Eggs
Rated 5 stars by 1 users
Category
BRUNCH
Author:
TUFFY STONE
Ingredients
6 thin-cut pork chops
1 tbsp. salted butter
2 tbsp. plus 2 tsp. Poultry Rub
9 eggs
6 tbsp. half and half
1 ½ tsp. kosher salt
½ c. chopped scallions
2 tbsp. chopped chives
3 tbsp. unsalted butter
1 ½ cups Chile Catsup
1 c. kosher salt
2 tbsp. freshly ground black pepper
1 tbsp. plus 1 tsp. granulated garlic
2 tsp. ground cumin
2 tsp. cayenne pepper
2 tbsp. smoked paprika
2 tbsp. ground sumac
1 tbsp. plus 1 tsp. dried Greek oregano
1 c. ketchup
¼ tsp. granulated garlic
½ tsp. kosher salt
6 tbsp. distilled white vinegar
½ tsp. Smoked Chili Powder
½ tsp. chipotle pepper powder
½ tsp. pasilla pepper powder
¼ tsp. granulated onion
Pork Chop with Chili Catsup and Soft Scrambled Eggs
Poultry Rub
Chile Catsup
Directions
Brush pork chops evenly on both sides with seasoned melted butter. Season each chop with 1 tsp. poultry seasoning, making sure to evenly season both sides, then let sit for 30 minutes at room temperature.
Prepare ingredients for Soft Scrambled Eggs in advance so that eggs can be cooked while the meat is resting. In a medium mixing bowl, combine eggs, half and half and salt. Whisk mixture until well mixed and pale yellow in color, approximately 30 seconds. Fold in scallions and chives.
When you are ready to cook, fire up your grill and prepare for direct grilling.
Place the seasoned pork chops onto the hot grill and cook for 3 minutes, then rotate each chop 90 degrees. Cook an additional 3 minutes before flipping the chops
After 3 more minutes, once again rotate each chop 90 degrees and cook until internal temperature of the chops reaches 140 degrees Fahrenheit. Let rest approximately 5 minutes.
While pork chops are resting, melt butter in a 10-inch nonstick skillet over medium-low heat. Once butter has melted, add the egg mixture and let cook undisturbed until the eggs around the outer edges of the pan are just starting to cook.
With a rubber spatula, bring the the edges towards the center of the egg mixture. Continue to cook for approximately 2 minutes until barely set, constantly fluffing and moving the eggs around the skillet. The eggs will look slightly runny. Immediately transfer to serving platter and sprinkle with 1 tsp. of Poultry Rub.
With a rubber spatula, bring the the edges towards the center of the egg mixture. Continue to cook for approximately 2 minutes until barely set, constantly fluffing and moving the eggs around the skillet. The eggs will look slightly runny. Immediately transfer to serving platter and sprinkle with 1 tsp. of Poultry Rub.
Top each pork chop with 2 tbsp. Chile Catsup and serve with Soft Scrambled Eggs. Serve remaining sauce on the side.
Top each pork chop with 2 tbsp. Chile Catsup and serve with Soft Scrambled Eggs. Serve remaining sauce on the side.
Poultry Rub
Mix all ingredients thoroughly in a medium mixing bowl. Label and store in an airtight container.
Chile Catsup
In a medium bowl, combine all ingredients and mix well. Store in an airtight container and refrigerate until ready to use. Sauce can be stored refrigerated for up to 2 weeks.