Hong Kong-Style Baked Pork Chop Rice

This recipe for Hong Kong-Style Baked Pork Chop Rice features crunchy breaded pork chops on a bed of egg fried rice, layered with a tomato sauce baked with cheese. It's a classic HK cafe offering, and ultimate comforting dish.

Course Dinner, Lunch, Main Course

Cuisine Asian, Hong Kong

Prep Time 1

Cook Time 30

Marinating Time 30

Total Time 2

Servings

Calories 1120kcal

Author Michelle

Ingredients

Egg fried rice:

1 tablespoon vegetable oil (菜油)
¼ white onion (洋蔥) chopped
2 ½ C leftover white jasmine rice (茉莉香米)
3 eggs (蛋) beaten

Pork chops:

4 pork chops (豬扒) boneless
½ teaspoon salt (鹽)
½ teaspoon garlic powder (大蒜粉)
2-3 tablespoon all-purpose flour (麵粉)
1 egg (蛋) beaten
1 C panko breadcrumbs (麵包屑)
2-3 tablespoon vegetable oil (菜油) or as needed for shallow frying

Vegetables & tomato sauce:

1 tablespoon vegetable oil (菜油)
½ white onion (洋蔥) chopped
3 cloves garlic (蒜) minced
¼ red bell pepper (紅甜椒) chopped
¼ green bell pepper (青椒) chopped
4 mushrooms (蘑菇) sliced, optional
2 tomatoes (番茄) chopped into smaller pieces
2 tablespoon tomato paste (番茄泥)
2 tablespoon ketchup (茄汁)
2 teaspoon soy sauce (醬油)
1 teaspoon Worcestershire sauce (喼汁)
2 teaspoon granulated sugar (砂糖)
¼ teaspoon salt (鹽) or to taste
2 tablespoon cornstarch (玉米澱粉)
1 C cold water (冷水) or chicken broth

Cheese:

1 ½ C shredded mozzarella cheese (芝士)

Instructions

Make the egg fried rice:

Heat up a wok over high heat.
Add in vegetable oil and chopped onions.
Sauté until the onions are aromatic.
Add in the day-old rice, breaking up any clumps.
Make a well in the center of the rice and pour in the beaten egg.
Wait for about 1 minute before pushing the rice into the egg to coat evenly.
Continue to scramble and toss the egg with the rice, until the rice is completely dry.
Transfer to a dish and set aside.

Prepare the pork chops:

Combine pork chops, salt and garlic powder.
Mix well and let it sit for 30 minutes (or place into the fridge to marinate for longer).
In 3 separate shallow dishes, add flour to one dish, beaten eggs to another, and panko breadcrumbs to the last dish.
Take a pork chop and dust with flour on both sides.
Coat the pork chop with egg, and then coat with breadcrumbs.
Repeat with the remainder.
Heat up a frying pan over medium-high heat.
Add in 2-3 tablespoon of vegetable oil.
Place the breaded pork chop into the oil and fry until golden on both sides, working in batches.
Remove the pork chops and place onto a paper towel to drain. Set aside.

Prepare the vegetables/sauce:

Wipe down the frying pan with a clean paper towel.
Heat over medium heat and add in vegetable oil.
Add in onion, garlic, red and green bell peppers and sauté until aromatic and just softened, about 2-3 minutes.
Transfer the vegetables to a plate.
In a small bowl, combine tomato paste, ketchup, soy sauce, Worcestershire sauce, sugar and salt.
To the frying pan, add in the mushrooms and continue cooking, until the mushrooms are soft.
Add in chopped tomatoes and the tomato sauce mixture.
Using the same bowl, combine 1 C cold water with 2 tablespoon cornstarch to make a slurry.
Once the tomato and mushroom mixture comes up to a boil, add in the cornstarch slurry and cook until the sauce thickens to a gravy consistency.
Remove from heat.

Assemble:

In an oven-safe casserole dish, add in a layer of egg fried rice.
Place the pan-fried pork chops on top.
Add the vegetables (onions, red/green bell peppers).
Top with the cooked tomato sauce.
Sprinkle shredded mozzarella cheese on the surface.
Bake at 350°F/177°C for 20-25 minutes, or until the cheese is melted. Optional: broil for a few minutes if the cheese is not brown.
Remove from oven and serve hot.

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