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Pork Chop & Eggs with White Wine Mushroom Sauté
Pork Chop & Eggs with White Wine Mushroom Saute´ brings luxury flavor to the breakfast table. Tender pork chops pair perfectly with savory eggs and mushrooms for a protein-packed start to the day. Mornings hit different with breakfast this good.
20 min 
Prep 10 min 
Serves 2
Ingredients
- 2 bone-in rib-eye pork chops (about 1–1 ½ inches thick)
- 2 tsp Creole Seasoning
- 2 tbsp olive oil
- 4 tbsp butter, divided
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary
- 4 oz baby bella mushrooms, sliced
- ½ small shallot, finely chopped
- ¼ cup dry white wine
- 4 large eggs
- Salt and freshly cracked black pepper, to taste
Ingredients
- 2 bone-in rib-eye pork chops (about 1–1 ½ inches thick)
- 2 tsp Creole Seasoning
- 2 tbsp olive oil
- 4 tbsp butter, divided
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary
- 4 oz baby bella mushrooms, sliced
- ½ small shallot, finely chopped
- ¼ cup dry white wine
- 4 large eggs
- Salt and freshly cracked black pepper, to taste
Directions
Season Ribeye Pork Chops with creole seasoning. Heat olive oil in a heavy skillet over medium-high heat and sear chops for 3-4 minutes per side until golden brown. Lower the heat slightly, add 2 tbsp butter, garlic, and rosemary, and baste. Continue cooking until the Ribeye Pork Chops reach an internal temperature of 145–160°F with a 3-minute rest.
In the same skillet, melt the remaining butter and cook the shallot until softened. Add mushrooms with a pinch of salt and sauté until golden. Deglaze with white wine, scraping up pan bits, and let reduce by half until the mushrooms are lightly coated in sauce.
Meanwhile, cook the eggs until the yolk and whites are firm until the internal temperature reaches 160 degrees F.
To serve, plate each pork chop with a spoonful of the mushroom sauté, drizzle with pan sauce, and serve alongside two eggs. Finish with cracked black pepper and enjoy!