I have to tell you something…..(deep breath, exhale)
I have an unhealthy obsession with poached eggs! They are in my thoughts and dreams and I love them….The End
I could eat a “good” poached egg on so many things: pizza, burgers, pancakes……
The other day I decided to place one on top of one of my favorite pork chops. The chops have a cream sauce, so I thought, why not add a creamy poached egg to the top?
If I should ever create an obsene run on sentence of adjectives…it would be for the poached egg.
If you’ve never cut into a poached egg and watched the yolk run over whatever it’s nestled upon, oh man! Get dressed up the first time ya try it…it’s THAT kind of special
Alrighty, let’s start off with the pork! This is my family’s favorite and it’s so simple to make, one of those meals where you almost feel like splattering some flour on your clothes to make it APPEAR that you worked hard.
6 pork chops (bone IN)
Salt & Pepper
4 Eggs, beaten
1/2 cup Flour
2 cups Italian Bread Crumbs
4 tablespoons Olive Oil
1 can Cream of Mushroom Soup
1/3 Sherry or white wine
Fresh Mushrooms, sliced
Butter (1-2 tablespoons)
6 eggs to poach
splash of vinegar
Preheat the oven to 350 degrees.
Season both sides of the pork chops with the garlic powder, cajun seasoning, salt and pepper. Gather 3 shallow dishes (I use pie pans) and place the eggs, flour, and bread crumbs each in a dish.
Next, run your chops through the 3 step batter by first dredging in the flour and shaking off the excess, then dipping in the egg and coating with bread crumbs. Set all of the completed chops aside on a platter.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the pork chops to the pan and allow to brown on each side, about 5 minutes per side.
When nice and golden brown, transfer the chops to a large shallow baking dish, like a 9×13 casserole dish.
Cover with aluminum foil and bake for an hour.
While the chops bake, mix the can of soup, milk, and sherry together in a bowl and set aside.
Saute the sliced mushroom in a little bit of butter and set aside.
After the pork has baked for an hour, remove the foil and pour the cream sauce mixture over the pork. Top with the sautéed mushrooms and return to the oven, uncovered, for an additional 25 minutes.
While the pork finishes in the oven, set a small pot on the stove and fill with a couple of inches of water. Bring to a very slow boil and add a splash of white vinegar. Before placing an egg in the water, reduce the heat so that the water is just under the boiling point. Crack one egg into a shallow dish and gently slide it into the water.
Let the egg set and cook, just watch and drool. Everyone has a different idea of how well done they want their egg…..Some want a very firm yolk, and others love the runny yolk. I don’t want mine raw but I DO want the yolk to run. After 4 minutes I remove my egg from the water with a slotted spoon and place gently on a paper towel, carefully blotting off any water on the top of the egg. The paper towels also helps to catch and remove any stringy white pieces before you place on the finished plate.
You end up with a billowy, pillowy cloud of deliciousness that you just can’t trump..I’ve tried, it can’t be done!
Now repeat the process with the remaining eggs. I’ve learned a trick over the years that I can’t believe I ever lived without….The poached eggs can be made ahead of time, lowered into an ice water bath and held until you’re ready to use them. Simply reheat them in slow boiling water for a minute or two and blot of the water as before. MAGNIFICENT
Now fix your plate…I served mine with home fries (hash browns) because I simply wanted one more thing to enjoy the egg yolk with
Now go find your favorite dress, throw on your pearls and give this egg a try!
Modern Mrs. Cleaver