Hong Kong-Style Baked Pork Chop Rice
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
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Additional Time
30 mins
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Total Time
2 hrs
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Servings
4
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Calories
1120 kcal
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Course
Main Course, Lunch, Dinner
Hong Kong-Style Baked Pork Chop Rice
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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.
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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)
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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.
Nutrition Information
Show Details
Calories
1120kcal
(56%)
Carbohydrates
130g
(43%)
Protein
58g
(116%)
Fat
39g
(60%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
11g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
289mg
(96%)
Sodium
1302mg
(54%)
Potassium
1174mg
(34%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
1480IU
(30%)
Vitamin C
29mg
(32%)
Calcium
348mg
(35%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1120 kcal
% Daily Value*
| Calories | 1120kcal | 56% |
| Carbohydrates | 130g | 43% |
| Protein | 58g | 116% |
| Fat | 39g | 60% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 289mg | 96% |
| Sodium | 1302mg | 54% |
| Potassium | 1174mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1480IU | 30% |
| Vitamin C | 29mg | 32% |
| Calcium | 348mg | 35% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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