Pork Chops and Poached Eggs (Whole30 Compliant)

Pork Chop and Poached Eggs

Those of you who talk to me regularly about food have likely heard me talk about the one egg-cook that I can’t seem to successfully complete: the poached egg.  I have wasted no fewer than a couple dozen eggs over the last year or so trying every Pinterest tip to producing the perfect poached egg.  Unfailingly, just about every time it has broken in the water (which, for future reference, produces this weird, amorphous not-quite-scrambled boiled egg creature).  Today, however, I NAILED IT!  I got home from a shopping job and opened the refrigerator to figure out what I wanted for lunch.  I had some pork chops that needed to be used, but didn’t want them alone (and didn’t want to spend three hours prepping lunch).  What does meat always sound good with?  A poached egg so I can cut through it and make that lovely, velvety sauce.

The pork chops were a simple prep: salt, pepper, and ground mustard.  I decided not to over-think the egg and just do the most simple process I could think of for it: Water + Salt + Egg.  No vinegar, no lemon juice, no weird equations and timing for swirling…just cook the damn thing.

Pork Chops and Poached Eggs (Whole30 Compliant)

Serves 1

1-1″ thick pork chop

3/4 tsp salt, divided

1/8 tsp ground black pepper

1/4 tsp ground mustard

1 egg

2 tsp Kerrygold, ghee, olive oil, or coconut oil


1.- Season each side of the pork chop with salt (1/4 tsp between the two sides), ground black pepper, and ground mustard.

2.- In skillet over medium-high heat, melt Kerrygold.  When fat is hot, add pork chop.  Cook for 3-4 minutes on each side (internal temperature should be 145).  Remove to plate and top with poached egg.

3.- For the egg: Fill a saucepan with 4-5″ of water and 1/2 tsp salt.  Bring to a boil and turn heat down to medium.  Crack egg into a small bowl.

4.- Using a small spoon, stir the water in a circular motion, just enough to get the water swirling a little.  Carefully pour the egg into the middle of the pan.  Let cook for three minutes.  Gently remove egg with a slotted spoon and place on a paper towel to drain.  Place egg on top of pork chop and dig in!

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