📖 Instructions

1. Prepare the Pork Chops: Pat 2 (6-8 ounce) pork chops dry with paper towels. Season generously with salt, black pepper, garlic powder, and a pinch of cayenne pepper. Letting them sit at room temperature for about 15 minutes will help them cook more evenly.
2. Sear the Pork Chops: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the pork chops in the skillet, ensuring not to overcrowd the pan. Sear for 3-4 minutes per side, or until nicely browned and cooked through to an internal temperature of 145°F (63°C). Use a meat thermometer to ensure accuracy!
3. Rest the Pork Chops: Remove the pork chops from the skillet and place them on a plate. Tent loosely with foil and let them rest for at least 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful pork chop. Don't skip this step!
4. Make the Hollandaise Sauce: In a heatproof bowl set over a saucepan of simmering water (making sure the bottom of the bowl doesn't touch the water), whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt. Whisk constantly until the mixture becomes pale yellow and slightly thickened, about 3-5 minutes. Be careful not to overcook the yolks, or they will scramble!
5. Emulsify the Hollandaise: Gradually drizzle in 1/2 cup of melted, unsalted butter, whisking constantly until the sauce is thick, smooth, and emulsified. If the sauce becomes too thick, add a teaspoon of warm water at a time until it reaches your desired consistency. Season with additional salt and a dash of cayenne pepper to taste. Fresh tarragon would also be divine here!
6. Poach the Eggs: Fill a large saucepan with about 3 inches of water and bring to a simmer. Add 1 tablespoon of white vinegar to the water – this helps the egg whites coagulate. Crack 4 large eggs one at a time into a small bowl. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide each egg into the center of the whirlpool.
7. Cook the Eggs: Poach the eggs for 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to gently remove the eggs from the water and place them on a plate lined with paper towels to drain any excess water. Pro tip: perfectly poached eggs are a thing of beauty and can be a little tricky to achieve, don't be discouraged if it takes a few tries!
8. Assemble the Dish: Place a seared pork chop on each plate. Top with a poached egg and generously drizzle with hollandaise sauce. Garnish with chopped fresh parsley or chives, if desired. Serve immediately and savor every bite!