Chops & Eggs Does It Again

By: Laura Shaver  Photo by: Rachel Benavides

This past January, when Chops and Eggs re-opened on the Southside of Corpus Christi, it opened the doors to firefighters and the police force for the first two days. “We wanted to give back to our community and to say ‘Thank you’ to all of those who helped us out in our time of need,” says Jordan Jaradat, owner. 

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It was over two years ago that the original location of Chops and Eggs had to close its doors after a devastating fire. In its new, larger location, Chef Jordan is still serving up the signature breakfast and midday dishes that the community of Corpus Christi has come to love and crave. “The menu is the same, that is one thing that will never change,” says Jaradat. 

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Chops and Eggs offers modern American food with a country twist, and the chef’s – and public’s – favorites remain the Crab Cake Benedict served with a chipotle cream sauce, Corned Beef Hash, and the Chicken and Waffles. The bar hosts a selection of beer and wine, and customers can bring their own liquor into the restaurant, if they prefer. 

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The menu does include a few additions in terms of steaks for dinner: Beef and lamb filet mignons, bone-in tomahawks, T-bones, and pork shanks are now served from 3:00 to 10:00 p.m. on weekdays and until midnight on the weekends. Known for all of their lamb options, Chops and Eggs also offers lamb, duck, turkey, and pork bacon. 

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But the entire menu boasts many options, including fresh picks for vegetarians and children, as well as items that are gluten free and/or low fat.

Everything is farm fresh and made to order. Your meal might take 20 to 30 minutes to prepare, but as Jaradat says, “You wouldn’t rush your momma in the kitchen.” Chops and Eggs uses high-pressure fryers, a healthier option for fried food that uses less oil and cooks by pressure, not heat. “I insisted on providing our community a healthy option when choosing to dine out,” says Jaradat. 

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Jaradat and his brother, Ramzi Sukkar, opened Chops and Eggs with culinary experience gained through education in Minnesota and at the University of Southern California. After arriving in Corpus Christi, they opened Ginger Café so Corpus Christi could experience authentic Mediterranean food.

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Jaradat and Sukkar designed Chops and Eggs with an aesthetic appeal, and 90 percent of the equipment and décor was made in the U.S.A. The new location also offers a banquet room that can privately seat up to 40 people.

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While fresh food of this quality may take some time to prepare, customers can limit their wait by visiting chopsandeggs.com and placing their names on the list. With one click, they can see how long the wait is and plan their arrival accordingly, ready to devour succulent dishes such as sage fried chicken, biscuits and gravy, and banana crepes filled with Nutella. 

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