Pork chop with salted egg and apricot

Looks like a strange combination, created mainly because I have both ingredients on hand. It turns out to be a good savory sour sauce to accompany pork chop on a hot day. 

Pork chop with salted egg and apricot

 

1. Season pork chop with the white of salted egg for a couple of hours.

2. Cut salted egg yolk into small cubes and apricot into halves.

3. On medium heat, cook pork chop with apricot halves and salted egg yolk around.

4. Turn pork chop over when golden, add remaining salted egg white, break up cooked egg yolk with the juice from apricot and egg white to form a sauce, ready to serve.