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Egg & Chops

Start your day the southern way with a down-home country breakfast of pork chops and eggs. Breakfast doesn't have to be complicated; it can be quick and easy. This morning, I will break it down to the bare boneless chops. You can't mess this up.

Feeling Country & Hungry

They say breakfast is the most important meal of the day. Who are they? I have no idea. I am not a huge breakfast fan. Don't get me wrong, I love breakfast food, I am just rarely ever hungry in the morning. It's usually about 11:00 am before I start to feel motivated to find nourishment. I could blame it on coffee, but I've always been this way, even well before I discovered the joys of coffee.

Last night I went to bed with something completely different in mind for this morning. I woke up when the crow peed feeling very much hungry and inspired. If you don't know when that is, it is well before the cock crows. I'm feeling like a good old down-home country breakfast, with the exception of canned biscuits. I'm not feeling that inspired, not enough to make scratch biscuits. I'll leave that to the pros. I'm pretty sure you have to be a grandmother before you can make scratch biscuits. That has to be a qualification, if not, it should be.

Let's Get Choppin'

First things first; put the kettle on, we need some coffee. Pre-heat the oven for the biscuits. Break out a stainless-steel skillet and add a tablespoon of olive oil and coat it evenly and place on medium heat. Pork is naturally salty so the only seasoning I use for pork chops is pepper. Sprinkle with pepper and place pepper side down on the skillet, spacing them out so you don't crowd the meat. Then sprinkle with pepper on the top side. All meat should be cooked to a temperature of at least 145 degrees Fahrenheit. However, I am a little more careful with pork, so I would cook them to about 160 degrees Fahrenheit, just to be extra safe.

Look at that beautiful top-loin, boneless pork chops. While those babies cook, open the biscuits and place them on a sheet pan, and set them aside for now.

Break Out The Eggs

I'm cooking for two, so about four eggs ought to do it. These are as fresh as you can get. Thanks to my Aunt for these beauties. Eggs can be cooked in so many different and delicious ways but today, I feel like scrambled. Runny yolks have never agreed with my stomach.

Break the eggs into a bowl and grab a fork. Now, if you want creamy eggs, add milk. If you want fluffy eggs, add water. You'll add 1 tablespoon per egg. I like my eggs fluffy so I opted for water. Add a little salt & pepper, take your fork, and beat the living daylights out of them. Don't hold back, you want them well blended.

Coming Along Nicely

Check on the chops, it may be time to flip them over at this point. At this point, sit back for a minute and enjoy your coffee. Once the chops are cooked through, set them aside on a paper towel to soak up the grease. Whatever grease is in the skillet, leave it there, it will add flavor to your eggs.

Time to put the biscuits in the oven and focus on the eggs. Leave the skillet on the stove and turn up the heat to medium-high. Grab a spatula, the eggs, and slowly pour the mixture on the skillet. The key here is to keep pushing them closer towards the center and turning them as needed.

The Final Stretch

Keep an eye on the biscuits and pull them out when they are done. With the eggs under control, get the plates ready. Butter those biscuits and call the family to the table. My best friend has been canning and gave me some blueberry and peach jam and I can't wait to taste them on these biscuits.


What a way to start the day! The only thing I like better than pork chops for supper is pork chops for breakfast. Of course, in order to be a southern meal, it must include a slice of tomato. I also found some grapes. At this point, I am ready for anything this day might bring.

I hope you have a blessed day and thanks for reading!

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