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recipe block here
Pork Chop, Egg and Cheese Breakfast Sandwich
Ingredients
- 2 bone-in pork rib chops preferably blade-end, 1 1/2 inches thick (12 to 16 ounces each)
- 2 tablespoons Kosher salt
- 1 1/2 teaspoons sugar
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 English muffins
- 2 large eggs
- 4 slices American cheese
Instructions
Preparation (for dry brining)
- Place 2 bone-in pork rib chops on a wire rack set in a rimmed baking sheet.
- Pat the pork chops dry with paper towels.
- Place 2 tablespoons of Kosher salt into a small bowl.
- Add 1 1/2 teaspoons of sugar to the bowl with the salt.
- Mix the salt and sugar to combine.
- Sprinkle the salt and sugar mixture over all sides of the pork chops.
- Place the pork chops uncovered into the refrigerator for at least 8 hours and up to 24 hours.
- Freshly ground black pepper
- 2 tablespoons vegetable oil
Mis en Place
- Fork-split 2 English muffins.
- Separately break 2 large eggs into 2 small bowls.
- Set aside 4 slices of American cheese
- Set aside 2 tablespoons of vegetable oil
- Set aside 2 tablespoons of butter
Preparation (for pan searing)
- Preheat the oven to 250°F.
- Set aside a clean rack set in a rimmed baking sheet
- Remove the pork chops from the refrigerator and place them directly into the oven on the wire rack in the baking sheet.
- Set a timer for 20 minutes.
- Roast the pork chops until the centers reach 100 to 110°F for medium-rare or 110 to 120°F for medium. Start to test the temperature after 20 minutes by inserting an instant-read thermometer into the center of the chops and returning to the oven for 3 to 5 minutes at a time until done, a total of about 30 minutes for medium-rare or 35 minutes for medium.
- Remove the pork chops from the oven and set aside.
- Heat 2 tablespoons of vegetable oil in a cast iron skillet over high heat until smoking.
- Place the pork chops in skillet and sear them by flipping them over and over until they start to brown, about 1 1/2 minutes.
- Add the butter, shallots, and thyme to the skillet.
- Continue flipping the pork chops and spooning the butter, shallots and thyme over the chops to baste them until both sides are golden brown and well-crusted, about 2 minutes longer.
- With tongs, lift the chops and sear the edges, about one minute.
- Transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes.
- Just before serving, reheat dripping in pan until smoking.
- Pour hot drippings over chops. They should sizzle and crisp a bit.
- Serve immediately.