Maple Glazed Pork Chops with Pancakes and Scrambled Eggs

Instructions

Step 1. In a bowl, season the pork chops with garlic powder, paprika, salt, and black pepper.

Step 2. Heat olive oil in a large skillet over medium-high heat.

Step 3. Cook the pork chops for 4–5 minutes per side until browned and cooked through.

Step 4. Add the butter and maple syrup to the skillet and cook for 1–2 minutes, spooning the glaze over the pork chops.

Step 5. Remove the pork chops from the skillet and keep warm.

Step 6. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Step 7. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.

Step 8. Pour the wet ingredients into the dry ingredients and stir just until combined.

Step 9. Heat a lightly greased griddle or nonstick skillet over medium heat.

Step 10. Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface.

Step 11. Flip and cook for another 1–2 minutes until golden brown. Repeat with the remaining batter.

Step 12. For the scrambled eggs, whisk together the eggs, milk, salt, and black pepper.

Step 13. Melt the butter in a nonstick skillet over medium-low heat.

Step 14. Add the egg mixture and cook slowly, stirring gently, until soft and creamy.

Step 15. Arrange the pancakes, scrambled eggs, and maple glazed pork chops on serving plates.

Step 16. Drizzle the pancakes and pork chops with additional maple syrup before serving.

Storage and Reheating Tips

Store leftover pork chops, pancakes, and scrambled eggs separately in airtight containers in the refrigerator for up to 3 days.

Reheat the pork chops in a skillet over low heat or in a 325°F (165°C) oven until warmed through.

Warm pancakes in a toaster, skillet, or microwave before serving.

Reheat scrambled eggs gently over low heat to prevent them from becoming dry.

Pancakes can be frozen for up to 2 months and reheated directly from frozen.