Savory pork chops, tangy and sweet tomato sauce, fluffy egg fried rice, topped with melty cheese. This Hong Kong baked pork chop rice is the definition of comfort food!
HONG KONG BAKED PORK CHOP RICE - 4-Servings
=====
Pork Chops
- 3 bone-in pork chops
- half a cup of cornstarch
- 1 tbsp of salt
- 1 tsp of black pepper
- 2 eggs
Egg Fried Rice
- 4 bowls of cooked rice (2cups uncooked)
** Best to have rice from the night before
- 3 eggs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp soy sauce
Tomato Sauce
- 1 onion - sliced or diced
- 2 tomatoes - wedges ~10
- 1 clove of garlic chopped
- 2 tbsp
- 2 tbsp tomato paste (if you don't have tomato paste, use 1/2 cup ketchup - total)
- 2 tbsp of Worcestershire sauce
- 2 tsp of sugar
- 3/4 cup of water
Other ingredients
- 50 g of mozzarella or cheese of your choice
- salt and pepper to taste
Instructions
Score the pork chops so they don't curl during cooking
If pork chops are thick, lightly pound until about 1/2 inch thick
Beat 2 eggs
Combine corn starch, salt and pepper
Dip in corn starch then eggs
Medium-high heat - ~2 minutes each side until golden and crisp
Med heat - cook onions, then garlic few seconds, then ketchup & tomato paste 30 sec, then Worcestershire, sugar, and water
Add tomatoes
Medium heat until tomatoes are just cooked and the sauce thickens
Break up the leftover cold rice
Beat 3 eggs
Medium-high - 3 tbsp oil
Add eggs until ~60-70% cooked. Season with salt
Then add rice and toss for 1-2 minutes
Add 1 tsp soy sauce for extra umami!
Slice pork chops into strips
Lay rice into an oven-safe plate followed by pork chops, sauce, and top off with cheese
Bake at 450F or 230C for 10 minutes or until cheese is melted and rice is heated through.
MUSIC
=====
https://soundcloud.com/bluewednesday
- Blue Wednesday - Apple Pies & Butterflies
Music by TIGERDAZE - Curiosities - https://thmatc.co/?l=869086EA
