Hong Kong Baked Porkchops with Rice Recipe
Hong Kong Baked Pork Chops Recipe
(Serves 2-4)
Pork Chops
- 2 pork chops
- 2 teaspoons rice wine
- 2 tablespoons soy sauce
- 1/4 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup flour
- 1 tablespoon pepper, oil for frying
Tomato Sauce
- 2 1/2 large tomatoes
- 1 medium onion
- 1-2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 5 tablespoons ketchup
- 1/2-3/4 cup chicken broth
- 1/2 T worcestershire sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- salt to flavor
Egg Fried Rice
- 1 1/4 cup rice, uncooked or 3-4 cups rice, cooked
- 2 eggs
- dash salt
Cheese
-3/4 cups cheese
Directions
- For the pork, use tines of a fork to poke holes throughout flesh.
- Combine all the ingredients of the marinate and let sit for 10-15 minutes.
- In a skillet on medium high heat, fry both sides of the pork chop until done.
- For the tomato sauce, saute tomatoes and onions until soft. Add in ketchup, chicken broth, worcestershire sauce, sugar and salt. Cook for several minutes.
- Make a slurry using the cornstarch. Pour that into the sauce and cook until thickened.
- For the fried rice, turn pan on to medium high heat. Add in the cooked rice. Make a well in the middle and add in the eggs. Add in the salt. Cook and mix together.
- For assembly, place egg fried rice on the bottom. Pour on tomato sauce reserving some for the top. Put in the porkchops and top with the rest of the tomato sauce. Add in mozzerella cheese.
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Bake at 425 degrees Fahrenheit for 20-25 minutes or until top is browned.