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Hong Kong-Style Baked Pork Chop Rice
5 from 12 votes

Hong Kong-Style Baked Pork Chop Rice

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.

Prep Time
1 hr
Cook Time
30 mins
Additional Time
30 mins
Total Time
2 hrs
Servings: 4
Calories: 1120 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Asian, Chinese

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:
    Cup of Yum
  1. Heat up a wok over high heat.
  2. Add in vegetable oil and chopped onions.
  3. Sauté until the onions are aromatic.
  4. Add in the day-old rice, breaking up any clumps.
  5. Make a well in the center of the rice and pour in the beaten egg.
  6. Wait for about 1 minute before pushing the rice into the egg to coat evenly.
  7. Continue to scramble and toss the egg with the rice, until the rice is completely dry.
  8. Transfer to a dish and set aside.
Prepare the pork chops:
  1. Combine pork chops, salt and garlic powder.
  2. Mix well and let it sit for 30 minutes (or place into the fridge to marinate for longer).
  3. In 3 separate shallow dishes, add flour to one dish, beaten eggs to another, and panko breadcrumbs to the last dish.
  4. Take a pork chop and dust with flour on both sides.
  5. Coat the pork chop with egg, and then coat with breadcrumbs.
  6. Repeat with the remainder.
  7. Heat up a frying pan over medium-high heat.
  8. Add in 2-3 tablespoon of vegetable oil.
  9. Place the breaded pork chop into the oil and fry until golden on both sides, working in batches.
  10. Remove the pork chops and place onto a paper towel to drain. Set aside.
Prepare the vegetables/sauce:
  1. Wipe down the frying pan with a clean paper towel.
  2. Heat over medium heat and add in vegetable oil.
  3. Add in onion, garlic, red and green bell peppers and sauté until aromatic and just softened, about 2-3 minutes.
  4. Transfer the vegetables to a plate.
  5. In a small bowl, combine tomato paste, ketchup, soy sauce, Worcestershire sauce, sugar and salt.
  6. To the frying pan, add in the mushrooms and continue cooking, until the mushrooms are soft.
  7. Add in chopped tomatoes and the tomato sauce mixture.
  8. Using the same bowl, combine 1 C cold water with 2 tablespoon cornstarch to make a slurry.
  9. 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.
  10. Remove from heat.
Assemble:
  1. In an oven-safe casserole dish, add in a layer of egg fried rice.
  2. Place the pan-fried pork chops on top.
  3. Add the vegetables (onions, red/green bell peppers).
  4. Top with the cooked tomato sauce.
  5. Sprinkle shredded mozzarella cheese on the surface.
  6. 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.
  7. Remove from oven and serve hot.

Nutrition Information

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: 4 Serving

Amount Per Serving

Calories 1120

% 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.