Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Pour over the pork, let marinate for 15 minutes.
In a liquidiser or food processor, blend sauce ingredients - kiwi juice, water, mayonnaise and caster sugar. Pass the mixture through a sieve and set aside.
Heat a large frying pan with 15g butter over high heat. Pan-fry the pork chops until both sides turn brown, about 3-5 minutes. Reduce the heat to medium and continue to cook the pork chops until cooked, about 3-5 minutes more. Transfer to a warm serving plate.
Heat the same frying pan with the remaining 15g butter over high heat. Stir-fry the onions with 1 teaspoon salt until soft, about 3-4 minutes. Add the sauce, mix and heat through, 1-2 minutes. Stir in the diced kiwi and mix. Pour over the pork chops and serve hot.
- Adjust the flavour of the sauce before cooking with it. If it's too sour, add more sugar. If it's too sweet, add some vinegar.
- Try not to overcook the sauce and kiwi mix. You want whole kiwi pieces and not a mush.