Breakfast Pork Chops Recipe

This hearty Breakfast Pork Chops Recipe features thick, bone-in chops that have been tenderized overnight in a sweet sage and cider vinegar brine. Pan-seared to a caramelized mahogany finish and smothered in a savory milk gravy, it offers a robust, protein-packed start to the day that rivals any traditional steak and eggs platter.

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Breakfast Pork Chops Ingredients

The Brine:

• 3 cups Hot Water: To dissolve the aromatics.
• 1/4 cup Apple Cider Vinegar: Tenderizes the meat fibers.
• 1/4 cup light Brown Sugar: Packed. Balances the vinegar and helps with browning.
• 1/4 cup Kosher Salt: Essential for deep seasoning.
• Aromatics: 2 smashed garlic cloves, 1 tsp dried sage, and 1/8 tsp cayenne pepper for a subtle background heat.

The Meat:

• 6 Bone-in Pork Chops: About 1-inch thick. Thin chops will dry out; thick chops stay juicy.
• 2 tbsp Extra-Virgin Olive Oil: For searing.

The Pan Gravy:

• 1 tbsp All-Purpose Flour: To thicken the drippings.
• 1 cup Low-Sodium Chicken Broth: The savory liquid base.
• 1/4 cup Whole Milk: Adds a creamy, breakfast-style finish to the sauce.
• 2 tbsp Chopped Fresh Parsley: For brightness.
• Seasoning: Freshly ground black pepper and extra salt.

How To Make Breakfast Pork Chops

1. Make the Brine: In a large bowl, combine the hot water, apple cider vinegar, brown sugar, 1/4 cup salt, smashed garlic, dried sage, and cayenne pepper. Stir vigorously until the sugar and salt are completely dissolved. Crucial Step: Let the brine cool completely to room temperature. If you put raw pork in hot brine, it will start to cook and breed bacteria.
2. Soak: Submerge the pork chops in the cooled brine. Cover and refrigerate overnight (or at least 8 hours). This long soak ensures the meat retains moisture during the high-heat sear.
3. Sear the Chops: Remove the pork from the brine and pat each chop thoroughly dry with paper towels. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches (3 chops at a time), cook until deeply browned, about 3 to 5 minutes per side. Transfer cooked chops to a plate.
4. Make the Roux: Reduce the heat to medium. Sprinkle the flour over the reserved pan drippings (add a little more oil or butter if the pan is dry). Cook, stirring with a wooden spoon, for about 45 seconds until the flour is lightly golden and smells nutty.
5. Build the Gravy: Pour in the chicken broth while scraping up the browned bits (fond) from the bottom of the pan. Switch to a whisk and cook for about 2 minutes until the sauce thickens. Stir in the milk, fresh parsley, 1/2 teaspoon salt, and pepper to taste. Simmer for 1 minute.
6. Finish: Return the pork chops and any rested juices from the plate back into the skillet. Simmer gently for 2 minutes to heat the meat through and coat it in the velvety sauce. Serve hot.

Recipe Tips

• The “Pat Dry” Rule: Because the chops have been soaking in liquid all night, they will be very wet. You must dry them aggressively with paper towels before cooking. If they are wet, they will steam instead of sear, and you will miss out on that delicious golden crust.
• Crowding the Pan: Do not try to fit all 6 chops in at once. Crowding lowers the pan temperature and prevents browning. Sear in two batches for the best results.
• Brine Temperature: To speed up the cooling process of the brine, dissolve the sugar/salt in 1 cup of boiling water, then add 2 cups of ice water to bring the temperature down instantly.
• Gravy Consistency: If the gravy becomes too thick while the chops warm up, splash in an extra tablespoon of chicken broth or water to loosen it back to a pourable consistency.

What To Serve With Breakfast Pork Chops

• Cheese Grits: The creamy texture of grits pairs perfectly with the pan gravy.
• Fried Apples: Sautéed apple slices complement the cider brine.
• Buttermilk Biscuits: Essential for mopping up the sauce.
• Scrambled Eggs: A soft side to balance the meaty main.

How To Store Breakfast Pork Chops

• Refrigerate: Store the chops and gravy together in an airtight container for up to 3 days.
• Reheat: Gently warm in a skillet over low heat. Add a splash of water to the gravy, as it will gelatinize in the fridge. Avoid the microwave if possible to prevent toughening the meat.
• Freeze: You can freeze the brined (uncooked) chops. Freezing cooked chops in cream gravy is not recommended as the sauce may separate.

Breakfast Pork Chops Nutrition Facts

• Calories: 380 kcal
• Fat: 22g
• Carbohydrates: 8g
• Protein: 35g
• Sodium: 950mg

Nutrition information is estimated per chop with gravy.

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