Pork Chops with Basil Butter and Eggs

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  • Ingredients
    6 large EGGS
    1/2 cup butter + 2 Tbsp.
    1 bunch fresh basil
    1 bunch fresh thyme
    1/2 tsp. garlic powder
    1/4 tsp. salt & pepper
    5 Tbsp. olive oil
    6 pork chops
    1 1/2 lb. brussels sprouts, washed and halved

    Yields: 6 servings

  • Nutritional Information

    Per serving: 6 servings

    Calories: 552

    Total fat: 39 g
    Saturated fat: 17 g
    Polyunsaturated fat: 3.5 g
    Monounsaturated fat: 16 g

    Cholesterol: 319 mg
    Sodium: 275 mg
    Carbohydrates: 13 g
    Fiber: 5 g
    Sugar: 2.5 g
    Protein: 41 g
    Vitamin A: 331 mcg
    Vitamin D: 1.57 mcg
    Folate: 103 mcg
    Choline: 278 mg
    Calcium: 130 mg
    Iron: 4.8 mg
    Potassium: 1115 mg

    This recipe is an excellent source of protein, choline and vitamin A.


  1. PREHEAT the oven to 400° F.

  2. For basil butter: BEAT 1/2 cup butter using a mixer and combine with basil, thyme, garlic powder and a pinch of salt. COVER with plastic wrap. REFRIGERATE for 30 minutes or more.

  3. For the pork chops: HEAT 2 Tbsp. of olive oil in a cast iron skillet over medium heat. SEASON the pork chops with salt and pepper. COOK until golden brown on each side, approximately 8-10 minutes depending on the thickness. ADD thyme, 2 Tbsp. of the basil butter, and 2 Tbsp. unsalted butter. Once melted, SPOON the butter onto the pork chops.

  4. While the pork is cooking, PLACE the brussels sprouts on a baking sheet lined with foil. TOSS with about 3 Tbsp. olive oil, salt and pepper. BAKE at 400° F for 15-25 minutes until crispy.

  5. PLACE cooked pork chops onto a cutting board. DECIDE on fried, soft boiled or poached eggs, and follow these how to’s. LATHER each pork chop with 1 Tbsp. of the basil butter, PLACE the egg on top and SERVE the crispy brussels sprouts on the side.

This original recipe was created by Tawnie Kroll, RDN as an “Egg Enthusiast” in conjunction with the Egg Nutrition Center.