In a bowl, mix together the oregano, salt and black pepper. Use to season the pork. Let sit for 10 minutes.
Dredge the pork in cornflour, then egg and coat in breadcrumbs. Chill the pork for 10 minutes.
Meanwhile, mix together the HP sauce, tomato ketchup, sugar, water and Worcestershire sauce, set aside.
Heat a frying pan with 125ml oil over medium heat. Fry the pork until light brown, 3-5 minutes. Transfer to a dish. Turn the heat to high and fry the pork for the second time, until golden, 2-3 minutes. Drain on a kitchen towel-lined plate.
Leave a little amount of oil in the pan. Stir-fry the onion with salt until soft, 3-4 minutes. Stir in the sauce and heat through, 1-2 minutes. Pour over the pork chop or serve on the side.
My fiance said this was too much like sweet and sour (which he hates) but I found it lovely and very much like a takeaway. Not the healthiest tea but ideal for when you crave Chinese. I made more sauce as I like lots of sauce. - 05 Aug 2015