Baked Pork Chops with Fried Rice

This has to be one of my favorite dishes at any local can ting if it is on the menu.  i really don't know why i like it so much as it is not really traditionally cantonese.  it has tomatoes, cheese, pork, and fried rice, it sound like a weird combination but somehow it all works and turns into this delicious mixture of western and chinese flavors.

Baked Pork Chops with Fried Rice (焗豬扒飯/焗猪扒饭)

Another recipe adapted from Easy Recipes- A Selection of Simple Classics by Christine Ho

serving size: 3-4

Cook time: 50 minutes

ingredients:

  • 3 pork loin chops

  • 1/2 onion

  • 1/4 green pepper, chopped

  • 1/4 red pepper, chopped

  • 2 tomatoes, deseeded and cut into small cubes

  • 5 fresh mushrooms cut into small pieces

  • 2 eggs, whisked

  • 1/2 teaspoon crushed garlic

  • 2 bowls cooked rice

  • Mozzarella cheese (or Parmesan, Cheddar), to taste

  • 2 Tbsp plain flour

Marinade:

  • 1 Tbsp light soy sauce

  • 1/2 teaspoon sugar

  • 1 teaspoon corn flour

  • 2 teaspoons Shaoxing wine

  • 1 teaspoon freshly grated ginger juice

  • Dash of sesame oil

  • Pinch of ground black pepper

Seasonings:

  • 1/2 teaspoon crushed garlic

  • 2 Tbsp tomato paste

  • 3/4 cup chicken broth

  • 1 Tbsp plain flour

  • Pinch of salt and sugar

Method:

     1. Preheat oven to 220C.

     2. Mix ingredients for marinade and place in large bowl.  Rinse and wipe dry pork chops. Use the back of a chopper or a fork to tenderize them. Mix well with marinade and leave for 30 minutes.

     3. Add 2 tablespoons of cooking oil to sauté onion until aromatic, add minced garlic. Toss in mushrooms and leave them to cook until dry. Add green and red pepper and tomatoes, liberally sprinkle salt. Stir well until all ingredients tenderized (not fully cooked or soft). Set aside.

 

I didn't use red pepper so instead I used 1/2 of the green pepper and added some leftover yellow zucchini.

     4. Separate a small part of whisked eggs for dipping pork chops and leave the rest for frying rice. After dipping the pork chops thoroughly in beaten eggs, pat lightly with plain flour removing excess flour. Put pork chops in a frying pan over high heat until both sides are brown. Set aside.

     5. Add oil in frying pan, pour in the rest beaten eggs. When the eggs cooked half through, toss in white rice, stir well. Stir in 2/3 cooked vegetables, arrange in a ceramic tray (oven proof).

     6. Heat up the pan again, sauté minced garlic over medium low heat. Add tomato paste, chicken broth. Gradually add plain flour to thicken the sauce, sprinkling salt and sugar to your taste. Toss in pork chops and the rest of vegetables. Place sauce mixture over fried rice. sprinkle cheese on top.  Bake in the oven at 220C for about 15 to 20 minutes, or until cheese turns golden.

Almost as good as the ones I have had in Hong Kong.  one of the best parts of this dish besides the melted cheese is the slightly sweet tomato sauce that slowly SEEPS its way down to the fried rice.  i was a bit DISAPPOINTED at how little sauce there was, so next time i will double the amount of sauce.  and next time i will watch my dish more carefully as it was a bit too brown on top for me, i will also try to lower the oven temperature just a bit.  it is a multi step dish, so you do have to be organized.  however the end result is a very tasty dish that i THOROUGHLY enjoyed and will definitely be making it again soon.

chinese, cooking, dinnerJackie Wongpork chop, fried rice, bakedComment