Eskort

Pork Chops & Apricot-Chilli Jam on Toast

Chop Sarmie

Prep Time

5min

Cook Time

10min

Total Time

15min

Serves

4

Ingredients

  • 2 Eskort Pork Chops, cooked
  • 4 slices sourdough bread
  • 60 ml (¼ C) apricot jam
  • 5 ml (½ t) smoked chilli flakes
  • 4 eggs
  • ½ onion, sliced
  • 60 ml (¼ C) butter for cooking
  • oil for deep frying
  • salt and pepper to taste

Method

  • Remove the rind from the chops and cut the meat from the bone.
  • Thinly slice the meat and set aside.
  • Heat a pot of oil over high heat and fry the onion until crispy. Place fried onions on a paper towel to drain oil.
  • Butter and toast the bread in a hot pan to your preference.
  • Fry eggs sunny side up – or to your liking.
  • In a small bowl, combine apricot jam and chilli flakes.

Serve

Spread jam on toast.
Serve eggs, sliced chops and onions on the toast.
Garnish with chives or spring onions.

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