Updated Apr 5, 2017Chatelaine
- 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.
NutritionCalories 355, Protein 34 g, Carbohydrates 17 g, Fat 17 g, Fibre 1 g, Sodium 816 mg. Excellent source of vitamin B6
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