Tuffy Stone'S Grilled Pork Chops With Chile Ketchup & Eggs

• For the pork chops & soft scrambled eggs:
• 6 Smithfield Roasted Garlic & Herb Boneless Center Cut Pork Chops
• 9 eggs
• 6 tablespoons half and half
• 1 1/2 teaspoons kosher salt
• 1/2 cup chopped green onions
• 2 tablespoons chopped chives
• 3 tablespoons butter
• For the chile ketchup:
• 1 cup ketchup
• 6 tablespoons distilled white vinegar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chipotle chile powder
• 1/2 teaspoon pasilla or ancho chile powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon granulated onion
• 1/4 teaspoon granulated garlic

1. For Chile Ketchup, combine all ingredients in medium bowl; mix well. Cover and refrigerate until ready to use.
2. For Soft Scrambled Eggs, whisk together eggs, half & half and salt until pale yellow color, about 30 seconds. Stir in green onions and chives. Cover and refrigerate until ready to use.
3. Heat charcoal or gas grill to medium. Grill pork chops for 2 minutes; rotate chops 90 degrees and grill for 2 additional minutes to form cross hatch grill marks. Flip chops and repeat cooking process on second side; cook until internal temperature reaches 145u0b0F to 150u0b0F. Let stand 5 minutes before serving.
4. While pork chops are resting, melt 3 tablespoons butter in 10-inch nonstick coated skillet over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are just set.
5. Immediately transfer eggs to serving platter. Serve with pork chops and chile ketchup.

pork chops, garlic, eggs, kosher salt, green onions, chives, butter, ketchup, ketchup, distilled white vinegar, paprika, chile powder, chile powder, kosher salt, onion, garlic

Taken from food52.com/recipes/81347-tuffy-stone-s-grilled-pork-chops-with-chile-ketchup-eggs (may not work)