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Heat the oven to 180C/160C fan/ gas 6. Heat 1 tbsp of the oil in an ovenproof frying pan, then sizzle the chops for 5 mins on both sides until golden. Put the pan in the oven for 10 mins. Meanwhile, prepare the ingredients for the gherkin brown butter and set aside. Remove the chops from the oven and put back on the hob over a medium heat. Drizzle with the honey and cook until starting to caramelise, basting and coating the chops in the glaze, then set aside.
Heat the remaining 1 tbsp oil in a frying pan, crack in the eggs and fry to your liking. Put the chops and eggs onto serving plates.
For the gherkin brown butter, work quickly, putting the frying pan back on the heat. Add the butter, let it melt and sizzle, then add the gherkins and vinegar, some black pepper, and stir in the parsley. Spoon over the eggs, and serve with chips on the side.