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Recipe for baked pork chops and rice how to#

Layer the cooked pork chops on the tomato sauce.

Pan fry the pork chops in a small amount of oil until golden brown on both sides, about 2-3 minutes per side.

Pour the remaining sauce over the rice in the baking dish.

Reserve ½ cup of sauce in a small bowl.

Stir in the soy sauce, Worcestershire sauce and ketchup.

If using fresh tomatoes simmer for 5-10 minutes until the tomatoes have cooked down into a sauce.

Add in the canned diced tomatoes and bring to a simmer, 3-4 minutes.

In a deep frying pan or sauce pot sauté the onions and garlic in a small amount of oil until softened, 2-3 minutes.

Pour the fried rice into a 9”x 13” baking dish and set aside.

Once the eggs are cooked stir the rice and eggs together until evenly incorporated.

Add a splash of oil and pour in the eggs. Push rice to the sides of the pan to make a well in the center.

Add in day old chilled rice and break up the pieces with spatula.

In a medium sized frying pan, fry garlic on medium heat in oil until just browned, 2-3 minutes.

Or cook rice at least 1 hour in advance, spread out in a baking tray and chill in fridge for 1 hour until ready to prepare dish.

Cook rice one day in advance and store in fridge.

Combine all of the marinade ingredients with the pork chops and massage in by hand.

Rotate the meat 90 degrees and use the back of a knife to tenderize again (this creates a cross hatch pattern to tenderize the meat).

Use the back of a knife to tenderize the pork chops.

This will stop the meat from curling up when frying.

Carefully score the fat on the edge of the pork chops with a knife into 1” sections.

Recipe for baked pork chops and rice how to#

How to Make Hong Kong Style Baked Pork ChopsĬheck out my Video Tutorial Here Pork Chop Marinade You can use a regular meat mallet or tenderizer but by using the back of a knife to tenderize the meat you can create a cross hatch form that really tenderizes the meat and helps it soak up all the marinade. Tender Pork Chops a few tricks for tender pork chops are to slice the outer edge of fat into 1″ sections so the fat does not curl up while cooking. 1 cup water 4 ounces shredded Cheddar cheese 1 pound boneless pork chops salt and ground black pepper to taste Directions Preheat oven to 350 degrees F (175 degrees C).If you forget to make your rice a day in advance you can prepare your rice the same day but chill in the fridge for at least 1 hours before frying. Save 189K views 1 year ago islandvibecooking DeliciousRecipe Easyrecipe The rice in this recipe is very delicious It's buttery and garlicky, tender but not mushy. This helps to prevent and keep the rice from sticking together when frying and getting mushy. Fried Rice – the secret to fried rice is using day old rice.This is a layered dish consisting of fried rice, tomato sauce and pork chops covered in cheese. These are not your average pork chops and you will not be disappointed with this unique twist! What is in this Dish The flavor combination provides a sweet and saltiness to the pork that pair perfectly with the tangy tomato sauce and crispy garlic fried rice. The pork is marinated in soy sauce, Shaoxing wine (Chinese cooking wine), sesame oil, garlic and ginger. This is my take on the classic Hong Kong dish. I was intrigued by the delicious layers of rice, tomato sauce and cheese topped pork chops. Bake in a 220C preheated oven for 15-20 minutes or until the cheese it completely melted.I first discovered this dish at a Hong Kong bistro in Toronto.Pour the sauce on top of the pork chop.Place fried pork chop on top of the rice.Place fried rice in a large oven proof dish or casserole.Pour into the wok then simmer for 15 minutes. In a mixing bowl mix together tomato ketchup, salt, pepper, Worcestershire sauce, chicken stock and cornstarch.

Continue to sauté until tomatoes begin to soften. In a wok sauté the garlic and onions in oil, once onions turn transparent add the chopped tomatoes.Make a well in the middle of the wok then pour in beaten eggs, once cooked mix in together with the rice.Add rice and salt and stir fry for a minute.Using a wok heat up oil until it nearly reaches its smoking point.Gently place each pork cutlet and cook until golden brown, once cooked transfer into a paper towel lined wire rack. Dip cutlet in egg and then in flour making sure it is coated well.Prepare a deep fryer and heat oil to 180C.Place flour in a plate and beaten eggs on another plate.Tenderize meat by pounding it with the back of a cleaver then marinate it in mixture of Chinese wine, garlic, salt, freshly ground black pepper for at least 15 minutes.