Tenderise the meat by pounding it using a meat mallet or the back of a chopper.
Marinate the pork slices in the mixed-together light soy sauce, pepper, sesame oil ant cornflour for at least 30 minutes or even overnight for more flavour.
Before frying, pour the beaten eggs onto a plate or into a shallow bowl. Dip both sides of each pork slice in the beaten egg.
Coat each side with breadcrumbs, patting to get an even layer. Gently shake off the excess breadcrumbs.
Heat your wok or pan with oil over medium-low heat. Fry each breaded pork slice until golden brown and crisp.
Heat oil in a deep dish pan and fry the onion.
Add the tomato, peas and pineapple cubes.
Add the Worcestershire- and oyster sauce, ketchup, stock, sugar and water and bring to a boil.
Allow to boil until the peas are cooked through.
Add in some corn flour solution. Stir into mixture to thicken the gravy.
Drizzle onto the pork chop. Serve.