Hong Kong-Style Baked Pork Chop Rice
User Reviews
5
12 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
30 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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Hong Kong-Style Baked Pork Chop Rice features tender boneless pork chops breaded and pan-fried, served over flavorful egg fried rice topped with a richly seasoned tomato and vegetable sauce, then baked with melted mozzarella cheese. The dish combines crispy pork cutlets with aromatic sautéed onions, garlic, bell peppers, mushrooms, and a tomato-based sauce enhanced by soy, Worcestershire sauce, and a touch of sweetness. The result is a comforting one-dish meal blending savory, slightly tangy, and cheesy elements with textural contrast from the crispy pork and fluffy egg rice.
Description
Hong Kong-Style Baked Pork Chop Rice centers on boneless pork chops seasoned with salt and garlic powder, coated in flour, egg, and panko breadcrumbs, then shallow fried until golden and crispy. The pork is layered atop egg fried rice, which is made by stir-frying onions, day-old jasmine rice, and scrambled eggs together.
A savory tomato sauce is prepared by sautéing onions, garlic, bell peppers, mushrooms, and chopped tomatoes, thickened with cornstarch and seasoned with tomato paste, ketchup, soy sauce, Worcestershire sauce, sugar, and salt for a balanced tangy and sweet flavor. This sauce is poured over the pork and rice, topped generously with shredded mozzarella cheese, then baked to allow the cheese to melt and the flavors to meld.
This hearty dish delivers a pleasing mix of textures—from the tender meat to the fluffy rice and gooey cheese—making it satisfying as a standalone meal. It can be served directly from the baking dish, offering a cozy home-style comfort food experience common in Hong Kong-style cafes.
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Ingredients
Egg fried rice:
- 1 tablespoon vegetable oil 菜油
- ¼ onion chopped, white, 洋蔥
- 2 ½ C white jasmine rice leftover, (茉莉香米
- 3 egg beaten, 蛋
Pork chops:
- 4 pork chops boneless, 豬扒
- ½ teaspoon salt 鹽
- ½ teaspoon garlic powder 大蒜粉
- 2-3 tablespoon all-purpose flour 麵粉
- 1 egg beaten, 蛋
- 1 C panko breadcrumbs 麵包屑
- 2-3 tablespoon vegetable oil or as needed for shallow frying, 菜油
Vegetables & tomato sauce:
- 1 tablespoon vegetable oil 菜油
- ½ onion chopped, white, 洋蔥
- 3 cloves garlic minced, aka 蒜
- ¼ red bell pepper chopped, 紅甜椒
- ¼ green bell pepper chopped, 青椒
- 4 mushroom sliced, optional, 蘑菇
- 2 tomato chopped into smaller pieces, 番茄
- 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 or to taste, 鹽
- 2 tablespoon cornstarch Chinese name 玉米澱粉
- 1 C water or chicken broth, cold, (冷水
Cheese:
- 1 ½ C mozzarella cheese shredded, (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.
Nutrition Information
Show Details
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%)
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
12 reviews
Excellent
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