Loved this dish when we visited Hong Kong years ago and have been missing it ever since. Personally, we love any type of rice with tomato based sauces because of the delicious sweet & sour taste of the pork chop rice. It's easy to make in 3 main steps! First you'll have to make a simple egg fried rice, make the tomato sauce, pan fry the pork chops, assemble & top with mozzarella then bake it!
Ingredients
Egg Fried Rice:
3 cups leftover Jasmine Rice (make sure clumps are separated)
2 eggs, whisked
1 Tbsp Low Sodium Soy sauce
1 Tbsp cooking oil
1 teaspoon sea salt
Heat 1 Tbsp cooking oil on medium high heat in a wok. Pour in whisked eggs and do a soft scramble (70% cooked). Add leftover rice and stir well with the eggs until the rice doesn't look wet. Remove from the wok and set aside in a 9 x 13 inch baking pan
Pork Chop marinade:
3 bone-in Pork chops (not too thick)
2 cloves Garlic, minced
1 Tbsp Low Sodium Soy Sauce
1 teaspoon Shaoxing rice wine
1/2 teaspoon ground White pepper
Corn starch
1 Tbsp cooking oil
Tenderize the Pork chops by using the spine of your knife. Hit the pork chop both vertically & horizontally and front & back. Slit along the edges of the pork (this prevents from curling when pan frying later). Marinade pork with garlic, soy sauce, shaoxing wine, and white pepper for 30 minutes. Coat marinated pork chops in corn starch.
Heat 1 Tbsp cooking oil on medium high heat in a wok. Pan fry pork for 2-3 minutes on each side until golden brown. Transfer to a plate and set aside.
Tomato Sauce:
1 Large or 2 medium tomatoes (we used Beefsteak tomatoes), cut into wedges
1 medium Onion, sliced
3 Tbsp Ketchup
1 Tbsp tomato paste
1 cup water
Cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water) - mixed well
1 to 2 teaspoon white sugar
1 Tbsp cooking oil
Heat 1 Tbsp cooking oil on medium high heat. Sweat the onions until translucent. Add tomatoes and sauté until soft. Stir in ketchup, tomato paste, water, and white sugar. Turn to low heat and simmer for 2 minutes. Use cornstarch slurry to thicken the tomato sauce. Set aside.
Assemble & Bake:
Place Pork chops in a single layer over the egg fried rice in the baking pan. Pour in tomato sauce to cover the pork chops. Add shredded mozzarella cheese on top (enough to cover the whole pan. The more cheese, the better). Bake at 275F for 15 minutes. Transfer to a plate and enjoy!
Notes
The amount of sugar in the tomato sauce depends on how sour your tomatoes are.
If you want a more saucy baked pork chop rice, you can add more water to your sauce (you will have to adjust the measurements for ketchup, tomato paste, and sugar)
Add your favorite cheese - it doesn't have to be mozzarella.
Baking time depends on how thick the pork chop is.
If you make this recipe, we'd love to see it! Tag us at @NY.Foodie on your stories & posts.