- COMBINE sugar, vinegar, fish sauce, garlic, lemon zest and jalapeno in a casserole dish, reserving 2 tbsp. Add pork and let stand at room temperature for 20 min, turning often.
- WHISK reserved marinade mixture with 1 tbsp of the oil in a large bowl. Toss with tomatoes and cucumber.
- HEAT 1 tbsp of the oil in a large non-stick frying pan over medium-high. Add pork in 2 batches. Cook until no pink remains, 1 min per side. Transfer to a cutting board.
- HEAT remaining 1/2 tbsp oil in a clean frying pan. Crack eggs into pan and cook until done to your liking. Slice chops and serve topped with an egg and salad.
Protein 34 g
Carbohydrates 17 g
Fat 17 g
Fibre 1 g
Sodium 816 mg
Excellent source of vitamin B6