Bourbon-Glazed Pork Chops and Fried Eggs

Ingredients

• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper
• 4 pork chops
• 2 tablespoons butter
• 1/4 cup bourbon
• 2 tablespoons vegetable oil
• 4 eggs
• 2 scallions, sliced

Directions

1. In a small bowl, stir together the brown sugar, smoked paprika, 1 teaspoon salt, and 1 teaspoon pepper. Rub that sweet, smoky mixture all over the pork chops. Set a large skillet over medium-high heat and melt the butter; once the foam settles down, add the pork chops. Cook until the first side is nicely browned, about 4 minutes. Turn the pork over and brown the other side, about 3 minutes. Pour in the bourbon, then keep cooking until the liquid reduces into a dark glaze, about 3 minutes longer. Lift the pork chops out of the pan with any glaze that remains. Transfer the chops to a large plate to rest, spooning the glaze over the top.
2. Wipe the skillet clean with a paper towel. Put it back over medium-high heat, add the oil, and warm it until it shimmers. Fry the eggs until the whites have set and the yolks remain runny, about 3 minutes. Season with salt and pepper. Set an egg on each pork chop, scatter scallions over the top, and serve.