Skinny Pork Chop

Skinny Pork Chop with Chili Catsup and Soft Scrambled Eggs
Serves 4

The idea behind this dish is that sometimes it’s nice to have breakfast for dinner. Especially on those nights you don’t feel like cooking for hours. Prepare the soft scrambled egg ingredients before cooking the chops, so that the eggs can be cooked quickly while the meat is resting.

What you need:
1 tablespoon salted butter
2 tablespoons plus 2 teaspoons Poultry Rub (recipe to follow), divided
6 (3 to 4-ounce) pork chops
9 eggs
6 tablespoons half and half
1½ teaspoons kosher salt
½ cup chopped scallions
2 tablespoons chopped chives
3 tablespoons unsalted butter
1½ cups Chile Catsup (recipe to follow)

What to do
In a small bowl or cup, combine 1 tablespoon salted butter with 1 teaspoon Poultry Rub, and microwave on high for 30 seconds to melt the butter. Brush the pork chops evenly on both sides with the seasoned butter, then dust each chop evenly on both sides with 1 teaspoon poultry rub. Let the chops sit, uncovered, for 30 minutes at room temperature. Prepare the Chile Catsup and warm it gently in a saucepan over low heat or, if made in advance, rewarm gently over low heat. In a medium bowl, whisk together the eggs, half and half, and salt for 30 seconds, until well combined and pale yellow in color. Fold in the scallions and chives. When you are ready to cook, heat the grill to 400 degrees F, using the 2-Zone setup. Place the seasoned pork chops on the hot side of the grill and cook 4 minutes. Flip the chops over and cook an additional 4 minutes, or until a meat thermometer placed in the thickest part of the chop reads an internal temperature of 140 degrees F. Remove from the heat and let the chops rest 5 minutes. While the pork chops are resting, melt the butter in a medium nonstick skillet over medium-low heat. Add the egg mixture and cook 30 seconds, until the eggs begin to set on the outside edges of the pan. With a rubber spatula, release the edges of the egg and push them towards the center of the skillet. Continue to cook 1 to 2 minutes, constantly fluffing and moving the eggs around the skillet until they are set. The eggs should look slightly runny. Immediately transfer to a serving platter and sprinkle with 1 teaspoon Poultry Rub. Top each chop with 2 tablespoons Chile Catsup, and serve with the Soft Scrambled Eggs. Pass any remaining sauce around the table.

Poultry Rub
Yields a generous 1½ cups

What you need:
1 cup kosher salt
2 tablespoons freshly ground pepper
1 tablespoon plus 1 teaspoon granulated garlic
2 teaspoons ground cumin
2 teaspoons cayenne pepper
2 tablespoons smoked paprika
2 tablespoons ground sumac
1 tablespoon plus 1 teaspoon dried Greek oregano, available at most groceries

What to do:
In a medium bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use

Chili Catsup
Yields 1½ cups

What you need:
1 cup ketchup
¼ teaspoon granulated garlic
½ teaspoon kosher salt
6 tablespoons distilled white vinegar
½ teaspoon Smoked Chili Powder (recipe to follow)
½ teaspoon chipotle pepper powder, available in most major groceries
½ teaspoon pasilla pepper powder
¼ teaspoon granulated onion

What to do:
In a medium bowl, mix all ingredients thoroughly. Transfer to an airtight container and refrigerate until ready to use. This sauce will keep, refrigerated, for 2 weeks

Smoked Chili Powder
Yields a generous 2 cups

What you need:
1 cup smoked paprika
5 tablespoons plus 1 teaspoon dried Greek oregano
3 tablespoons plus 1 teaspoon ground cumin
3 tablespoons plus 1 teaspoon granulated garlic
3 tablespoons plus 1 teaspoon cayenne pepper
2 tablespoons granulated onion

What to do:
In a medium bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use.