I love juicy pork chops. Once in a fortnight, I do have a serious craving for pork. During my Hong Kong days, I was used to eating pork quite often, as it was available in plenty there and absolutely fresh! When we resettled in Mumbai, we used to frequently eat comforting pork dishes in restaurants: one of my favourites being the generous serving of pork ribs at Indigo Deli, which comes with a delicious cornbread too!

Good-quality pork is not commonly available in the part of Mumbai where I stay. Even if they might sell in the meat shops, you are not sure of the hygiene standards. So I generally don’t even consider buying pork from local meat shops here. Gourmet stores do keep frozen pork. Last week, while shopping at HyperCity in Malad, I came across great-looking imported pork chops. Although frozen and slightly expensive, I thought of buying the pack.

As pork reminds me of Hong Kong, I cooked these with predominantly Asian flavours, with a little fusion tang of course. My husband AN, who loves any dish with eggs, suggested that I use eggs too. And this dish was born. I am sure you have come across breakfast toast with a hole in the centre, from which the yolk of a fried egg peeps through. But this is a different experience altogether. Delicious pork and that too with a beautiful fried egg? Well, I can eat this everyday!

This festive season, if you are looking for an easy Christmas and New Year recipe to try, this pork dish is what I recommend to you. Break out the spice combinations that you never tried before and bring out something new to your kitchen creation! I have begun my festive cooking with my gorgeous Sunny-Side-Up Pork Chops tonight, and believe me, those were so good. Excuse me, apples and pears, but I would love to serve this with my signature Spicy Strawberry-Citrus Chutney instead. It goes perfectly well with these pork chops!