Don’t use thick-cut or bone-in pork chops for this recipe. Look for boneless pork loin chops that are ¼ to ½ inch thick. They sometimes are called pork cutlets. Serve with steamed jasmine rice.

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Roll meatballs into about 30 (1 1/2-inch) balls (about 1 1/2 ounces each) and place on prepared baking sheet. Heat 2 tablespoons reserved sun-dried tomato oil in a large nonstick skillet over medium.

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Heat for four to five minutes (don’t do this with nonstick cookware). Add 1 tablespoon of cooking oil. Add the eggs and cook, breaking them into 1-inch pieces ... in a medium skillet over ...

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