Bourbon-Glazed Pork Chops And Fried Eggs - cooking recipe

Ingredients

BROWN SUGAR RUB
2 tablespoons brown sugar
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
PORK
4 pork chops (about 1 1/4 lb.)
2 tablespoons butter
1/4 cup Bourbon
EGGS
2 tablespoons vegetable oil
4 eggs
GARNISH
2 scallions, sliced

Preparation

BROWN SUGAR RUB.
In a small bowl, combine brown sugar, smoked paprika, 1 teaspoon salt and 1 teaspoon pepper.
PORK CHOPS.
Rub Brown Sugar Rub over pork chops.
Melt butter in a large skillet over medium-high heat until foaming subsides.
Add pork chops and cook until well-browned, about 4 minutes.
Flip pork and cook until browned on second side, about 3 minutes.
Add bourbon to pan. Continue to cook until liquid has reduced to a dark glaze, about 3 minutes longer.
Remove pork chops and any remaining glaze from the pan and reserve.
Transfer pork chops to a large plate to rest, pouring any glaze on top.
EGGS.
Wipe out skillet with paper towel. Return skillet to medium-high heat. Add oil, and heat until shimmering.
Fry the eggs until the whites are set but the yolks are still runny, about 3 minutes.
Season eggs with salt and pepper.
ASSEMBLE & GARNISH.
Top each pork chop with an egg.
Sprinkle with scallions, and serve.