Baked Pork Chops with Rice (Classic Chinese Recipe)

This Baked Pork Chops with Rice dish is very popular and well-liked in Hong Kong. The melted cheese covering tasty pan-fried pork chops on a bed of fried rice makes everyone enjoy digging in.

This Baked Pork Chops with Fried Rice (焗豬扒飯) is a classic Cantonese cuisine that I started to eat when I was a little kid.

Even though my lovely daughter has adapted to Western foods, she loves this dish very much. Whenever we go into any Chinese café (茶餐廳 Cha Chaan Teng ), she would definitely order this dish. She’d never miss it at any time.

If you’ve tried this dish before, I think you would share the same feeling that this classic Chinese cuisine is very tempting.

This time I added some fresh mushrooms that most Hong Kong restaurants seldom use because fresh mushrooms are very expensive in Hong Kong. After stir-frying the mushrooms with other vegetables, I cooked the delicious tomato sauce.

The special part of this dish is the fried rice with the baked loin chops and melted cheese on top. When it comes out from the oven, both the flavor and color of the dish are very attractive.

Baked Pork Chops with Rice Recipe

(Printable recipe)
By Christine’s Recipes
Course: Rice, Bakery
Cuisine: Chinese
Prep time: 15 mins
Cook time: 40 mins
Yield: 3 to 4 serves

Ingredients:

• 3 pork loin chops
• 1/2 onion
• 1/4 green capsicum, chopped
• 1/4 red capsicum, 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. Rinse and wipe dry pork chops. Use the back of a chopper to tenderize them. Mix well with marinade and leave for 30 minutes. 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.
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, red capsicum and tomatoes, liberally sprinkle salt. Stir well until all ingredients tenderized. Set aside.
4. Add oil in frying pan, pour in the rest beaten eggs. When the eggs cooked half through, toss in white rice, stir well. (See details of how to fry yummy rice.) Stir in 2/3 cooked vegetables, arrange in a ceramic tray (oven proof).
5. 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. Bake in the oven at 220C for about 15 to 20 minutes, or until cheese turns golden.

Notes：

• Once the cheese is melted in oven, the dish is done.
• Don’t need to bake too long as all the ingredients are already cooked through.