Breakfast Chops are thin boneless pork chops and are an easy and quick breakfast option, ready in less than 5 minutes.
By Sue Lau | Palatable Pastime
This week for Sunday Supper my blogging friends are posting easy pork chops recipes. I was going to do another version of smothered pork chops, since we like those, but since I have one version up already and no mention of breakfast chops on the blog, thought I would go with that.
It’s not much of a recipe really, since it is so easy. But I realized that many beginner cooks or those not used to cooking thin cuts of pork may not like them simply because they prepared them wrong, or thought they didn’t have time to cook these in the morning, that they did deserve a mention on the blog.
Breakfast chops are less common for me, but something I have once in awhile, probably in the realm of chicken fried steak and eggs or pan fried catfish and eggs. And while I might have more time than many to cook breakfast in the morning, I still do get bored of the *same old* and since I am not really big on eating sugary cereals, I like to keep options like these in mind.
I imagine if you think of cooking pork chops for breakfast, you instantly think you haven’t got time. But the truth to the matter is that when cut thin, boneless chops cook in about 3-4 minutes, faster than you can brown breakfast sausage. Besides the quick cooking time, chops are a much leaner meat option than sausage or bacon. So keep it in mind when making your menus.
Since the chops are a lean pork cut from the loin , it is important not to overcook them as they will become dry and tough. They probably will be very blond in color when cooked, so if you want more color, just swish them in the pan to pick up some caramelized pan juices. The drippings with the maple will be very flavorful and add some nice color. Where I might normally suggest probing with an instant read thermometer, these cook so quickly, that by the time you mess with that you might overcook them anyway. And if you let them sit while you fry up eggs, they will rise a couple degrees more, so they should be fine.
If you’d like these a bit fancier, just top with sawmill gravy. and serve with biscuits. Just eliminate the sausage from my sausage biscuits recipe.
Join me tomorrow in celebrating President’s Day with Laura Bush’s Texas Governor’s Mansion Cowboy Cookies!
- 1 pound thin boneless breakfast pork chops
- salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- Season chops with salt and black pepper.
- Heat oil in a large nonstick skillet.
- Sear chops for 1-2 minutes, flip, drizzle with maple syrup and sear 1-2 minutes more.
- Do not overcook chops- if you need a little more color, run them through the pan drippings (with maple).
- Serve with other breakfast items of your choice (I had toast, hash browns, sunny-side up eggs and juice).
From the kitchen of palatablepastime.com
- Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
- Braised Pork Chops with Country Gravy by Grumpy’s Honeybunch
- Breakfast Chops by Palatable Pastime
- Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings
- Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
- Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
- Creamy Apple Pork Chops by Savory Experiments
- Easy Cilantro Lime Pork Chops by Cooking Chat
- Easy One Pan Oven Roasted Pork Chops by Pies and Plots
- Easy Oven Baked & Breaded Pork Chops by Hardly A Goddess
- Fontina Pork Chops with Mushroom Sauce by Soulfully Made
- Fried Pork Chops by Bottom Left of the Mitten
- Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
- Grilled Pork Chops with a Strawberry Balsamic Glaze by Recipes Food and Cooking
- Indian-Spiced Pork Chop Potato Skillet by Sunday Supper Movement
- Japanese-Style Pork Chops Tonkatsu by Asian In America
- Mom’s Cornflake Pork Chops by A Day in the Life on the Farm
- Mushroom Smothered Pork Chops over Noodles by Hezzi-D’s Books and Cooks
And More Pork Chops
- One Pan Pesto Pork Chops by Cricket’s Confections
- Pork & Peppers Stir Fry by Wholistic Woman
- Pork Chops Dijonnaise by That Skinny Chick Can Bake
- Pork Chops with Dirty Rice by Turnips 2 Tangerines
- Pork Chops, Peperoncini and Potatoes by Tramplingrose
- Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
- Quick Brine Pork Chops with Brown Sugar Glaze by Sew You Think You Can Cook
- Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
- Skillet Tuscan Pork Chops by A Mind “Full” Mom
- Slow Cooker BBQ Pork Chops by Big Bear’s Wife
- Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
- Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
- Vietnamese Grilled Pork Chop by Brunch-n-Bites
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Not that I don’t love your pork chop recipe but my mind is still stuck on catfish for breakfast. I have never heard of catfish and eggs but I sure am intrigued!!
It’s something that Cracker Barrel restaurant even has on their menu. Bill still thinks it is bizarre. It’s very good though, especially with cheese grits too.
We have had chop with breakfast. We’ve also had hamburger steak, Polish sausages, but never catfish. This chop looks delicious! I need to have breakfast for dinner..
We love ham so why not pork? Sounds like a keeper!
I never would have thought to make pork chops for breakfast, but it’s such a great idea.
“heat oil”? For such a delicate recipe, I would expect some kind of heating guidelines. Low, medium, or medium-high? What option will keep my chops from getting too dry?
Thank you for inquiring! Heat oil until hot but not smoking, as you would for browning any meat cut. As to the drying out of the chops, that occurs from overcooking. Your exact time will depend on chop thickness, but you are aiming for 145F in the meat. It will rise a little bit more as it rests on the plate.