Sometimes I think I like breakfast for dinner more than I like breakfast for breakfast. I love fried eggs and the savory taste of bacon and sausage. With that being said, I’d like to share with you guys one of Kevin’s many amazing meals. He made some delicious bone-in pork chops with chorizo, topped with a beautiful sunny side up egg and accompanied it with a refreshing baby arugula salad with grilled cherry tomatoes.
Kevin marinated the pork chops in olive oil, garlic, fish sauce, onion powder, salt, pepper and soy sauce for about 2 hours.
When it was time for dinner, Kevin started up the chorizo (squeezed it out of the casing) in a hot skillet. Saute it until browned.
He put that aside and then started the pork chops.
On a hot grill pan, sear them for about 4 minutes on each side. No more than that. Pork chops can very easily dry out.
Once they are golden brown, let them sit. Time to start the sunny side up. The easiest way I can say to make a sunny side up is the same method you usually do a fried egg. At medium-high heat with a touch of olive oil in the pan, crack your egg. Leave it on the same side the whole time and don’t touch it. I also suggest basting the top of the egg with a spoon and some of the hot oil, so that all the whites from the egg are completely cooked. I love fried eggs!
…and for the salad. Kevin started it off by grilling the cherry tomatoes on the grill pan. Grill them until they have some nice grill marks and soften up a little bit. Not too much though, you don’t want them to be mushy.
The arugula was added and the salad was tossed with dijon mustard seeds, crema, lemon juice, salt and pepper. It was so fresh and delicious.
Everything was plated up beautifully and then we ate it up. It was so tasty! Pork chops are one of my favorites, especially with the bone in. It’s crazy how much flavor sticks to the end of the chop where the bone is. So yummy! I hope everyone had a wonderful week. Enjoy your weekend!