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Hong Kong Style Baked Pork Chops
5 from 18 votes

Hong Kong Style Baked Pork Chops

Hong Kong Style Baked Pork Chops features boneless pork loin chops marinated in soy sauce, sesame oil, Shaoxing wine, ginger, and garlic, then baked with a savory tomato-based sauce and topped with melted mozzarella. Served alongside garlic fried rice, this dish combines tender, flavorful pork with a creamy cheesy crust and aromatic rice.

Prep Time
30 mins
Cook Time
30 mins
Marinate Time
30 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 909 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 2 cups mozzarella cheese (shredded)
Garlic Fried Rice
  • 2 ½ cups jasmine rice (or white rice of choice (not short grain))
  • 4 garlic finely minced, cloves
  • 3 egg optional
Pork Chops
  • 12 pork chops (boneless loin)
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons Shaoxing wine (Chinese cooking wine)
  • 1 teaspoon ginger (grated)
  • 4 garlic grated or finely minced, cloves
Tomato Sauce
  • 3 onion small, sliced into strips
  • 4 garlic finely minced, cloves
  • neutral cooking oil for cooking, generic cooking oil
  • 1 diced tomatoes 28 ounce can, or 10 fresh tomatoes diced into cubes, canned
  • 2 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons ketchup (sub tomato paste and 1 teaspoon sugar)

Instructions

Pork Chop Marinade
    Cup of Yum
  1. Carefully score the fat on the edge of the pork chops with a knife into 1” sections. This will stop the meat from curling up when frying.
  2. Use the back of a knife to tenderize the pork chops. 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). Repeat on both sides.
  3. Combine all of the marinade ingredients with the pork chops and massage in by hand.
  4. Marinate for 30 minutes – 1 hour.
Garlic Fried Rice
  1. Cook rice one day in advance and store in fridge. 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. This will make it easier to fry.
  2. In a medium sized frying pan, fry garlic on medium heat in oil until just browned, 2-3 minutes.
  3. Add in day old chilled rice and break up the pieces with spatula. Stir fry with the garlic.
  4. In a small bowl whisk the eggs. Push rice to the sides of the pan to make a well in the center. Add a splash of oil and pour in the eggs. Scramble the eggs.
  5. Once the eggs are cooked stir the rice and eggs together until evenly incorporated.
  6. Pour the fried rice into a 9”x 13” baking dish and set aside.
Tomato Sauce
  1. In a deep frying pan or sauce pot sauté the onions and garlic in a small amount of oil until softened, 2-3 minutes.
  2. Add in the canned diced tomatoes and bring to a simmer, 3-4 minutes. If using fresh tomatoes simmer for 5-10 minutes until the tomatoes have cooked down into a sauce.
  3. Stir in the soy sauce, Worcestershire sauce and ketchup.
  4. Reserve ½ cup of sauce in a small bowl.
  5. Pour the remaining sauce over the rice in the baking dish.
Pork Chops
  1. Preheat oven to 350*F.
  2. Pan fry the pork chops in a small amount of oil until golden brown on both sides, about 2-3 minutes per side.
  3. Layer the cooked pork chops on the tomato sauce.
  4. Pour the reserved ½ cup of sauce over the pork chops.
  5. Top with the shredded cheese.
  6. Place the baking dish on a cookie sheet and bake for 15-30 minutes until the cheese melts and browns. (the cookie sheet will catch any drips if the dish bubbles).
  7. To serve, use a large spoon to scoop under a pork chop to pick up rice with the pork chop.

Nutrition Information

Calories 909kcal (45%) Carbohydrates 75g (25%) Protein 77g (154%) Fat 30g (46%) Saturated Fat 12g (60%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 12g (60%) Trans Fat 1g (50%) Cholesterol 291mg (97%) Sodium 1225mg (51%) Potassium 1432mg (30%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 490IU (10%) Vitamin C 13mg (14%) Calcium 291mg (29%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 909

% Daily Value*

Calories 909kcal 45%
Carbohydrates 75g 25%
Protein 77g 154%
Fat 30g 46%
Saturated Fat 12g 60%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 291mg 97%
Sodium 1225mg 51%
Potassium 1432mg 30%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 490IU 10%
Vitamin C 13mg 14%
Calcium 291mg 29%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.