Baked Cheese Pork Chop Rice

A beloved Hong Kong-style comfort dish, this baked pork chop rice features tender, pan-fried pork served over golden egg-fried rice, smothered in a tangy tomato sauce and melted cheese.

Ingredients

• 2 pork chops
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp cornstarch
• 2 cups cooked white rice
• 1 egg
• 2 cloves garlic, minced
• 1/2 red onion, diced
• 2 tomatoes, diced
• 2 tbsp tomato paste
• 1/2 bell pepper, diced
• 1 cup shredded mozzarella cheese
• to taste black pepper
• to taste sea salt
• optional fresh parsley, chopped

Instructions

1. 1Marinate the pork chop

   

   Place the pork chop in a bowl and season with cooking wine, light soy sauce, oyster sauce, cornstarch, black pepper, and sea salt. Massage the marinade thoroughly into the meat to ensure it is well-coated, then set it aside to rest for 30 minutes.

   Tip: Massaging the marinade helps the seasonings penetrate the fibers, resulting in a more flavorful and tender chop.
2. 2Massage the marinade

   

   Using a gloved hand, firmly rub the marinade mixture into the pork chop. Ensure the seasoning reaches all parts of the meat surface to guarantee even flavor distribution during the marination period.

   Tip: Using gloves keeps your hands clean and allows you to apply pressure effectively without the meat sticking to your skin.
3. 3Prepare the rice base

   

   Crack a fresh egg into a bowl of cooked white rice. Stir the mixture vigorously until every grain of rice is evenly coated with the raw egg, which will provide a rich texture and golden color when fried.

   Tip: Ensure the rice is not too hot when adding the egg, or the egg may scramble prematurely rather than coating the grains.
4. 4Pan-fry the pork chop

   

   Heat a pan with a small amount of oil over medium heat. Place the marinated pork chop into the pan and sear until it is cooked through and reaches a deep golden-brown color on both sides.

   Tip: Use medium heat to ensure the pork cooks through without burning the exterior marinade.
5. 5Fry the egg rice

   

   Transfer the egg-coated rice into a hot pan. Stir-fry the rice continuously over medium-high heat until the egg is fully cooked and the rice grains are dry, fragrant, and slightly toasted.

   Tip: Keep the rice moving in the pan to prevent the egg from sticking and to ensure even cooking.
6. 6Sauté aromatics

   

   Add a small amount of oil to the pan if necessary, then add the minced garlic and diced red onions. Sauté over medium heat until the aromatics are soft, translucent, and fragrant.

   Tip: Watch the garlic closely, as it can burn quickly if the heat is too high.
7. 7Prepare the tomato sauce

   

   In the same pan used for the pork, stir-fry minced garlic and red onion until fragrant. Add the diced tomatoes and cook until they soften, then stir in the tomato paste, black pepper, sea salt, and a little water to create the base of the sauce.

   Tip: Cook the tomatoes down until they are completely soft to ensure the sauce has a thick, rich consistency.
8. 8Incorporate bell peppers

   

   Once the tomato sauce has thickened to your preference, add the diced bell peppers into the pan. Stir them in and continue to cook until they reach your desired level of tenderness.

   Tip: Adding the bell peppers last helps maintain their vibrant color and slight crunch against the soft tomato sauce.
9. 9Assemble the dish

   

   Prepare a plate by adding the egg-mixed rice as a base. Place the previously pan-fried pork chop directly over the rice, and generously spoon the prepared tomato and bell pepper sauce over the meat.

   Tip: Ensure the rice is spread evenly so every bite of pork and sauce is accompanied by the egg-infused rice.

Storage & Reheating

Burn It Off

Frequently Asked Questions