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.