Pork chops & apricot chilli jam on toast



2 Eskort Pork Chops, cooked

oil for deep frying

½ onion, sliced

60 ml (¼c) butter for cooking

4 slices sourdough bread

4 eggs

salt and pepper

60ml (¼c) apricot jam

2,5ml (½t) smoked chilli flakes

chives or spring onions, to garnish


  • 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. Fry the onion until crispy then place them on a paper towel to drain the oil.
  • Butter the bread and toast in a hot pan.
  • Fry eggs sunny side up, or to your liking, and season with salt and pepper.
  • In a small bowl, combine the apricot jam and chilli flakes.
  • Spread the jam on the toast then add an egg, sliced meat and fried onion. Garnish with chives or spring onion.

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