Pork Chop and Eggs - For the Carnivore Diet
This pork chop and eggs skillet is a simple, protein-forward meal that cooks in one pan with minimal fuss. Sear a well-salted chop until juicy, then fry eggs in the rendered fat for rich flavor and easy cleanup.
Use pork fat, tallow, or butter—whatever animal fat you have on hand. Aim for a hot pan and a dry chop for a deep sear. If your chop is extra thick, finish covered on low heat for a couple of minutes. Rest the pork while you cook the eggs, then spoon the pan juices over everything to serve.
Ingredients
- 1 pork chop (1 to 1.25 inches thick; bone-in or boneless)
- 2 large eggs
- 1 tablespoon animal fat (pork fat, tallow, or butter)
- Salt, to taste
Instructions
- Preheat a heavy skillet over medium-high heat until hot. Add the animal fat and heat until shimmering.
- Pat the pork chop very dry and season both sides with salt.
- Sear the chop for 3 to 4 minutes on the first side without moving it to develop a crust.
- Flip and sear the second side for another 3 to 4 minutes. Reduce heat to medium and cook until the internal temperature reaches 140–145 F.
- Transfer the chop to a plate to rest for 5 minutes.
- Crack the eggs into the skillet with the remaining fat. Cook sunny-side up for 2 to 3 minutes (or to your preferred doneness), seasoning with a pinch of salt.
- Serve the eggs alongside the pork chop and spoon any pan juices over the top.