Hong Kong Style Baked Pork Chop Rice

Golden baked pork chop rice with melted cheese, rich tomato sauce, and fresh herb garnish.

5 from 3 votes

Hong Kong Style Baked Pork Chop Rice

Baked pork chop rice is a Hong Kong-style comfort dish featuring juicy, breaded pork chops atop a bed of fried rice, all smothered in a rich tomato sauce and baked until golden. The tender pork contrasts with the savory rice, while the sauce adds a tangy, slightly sweet flavor.

Prep Time1

Cook Time1

Total Time2

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 723kcal

Author: Dana Rao

Ingredients

Pork Marinade

1 large pork chop (1 pound)
½ teaspoon salt
¼ teaspoon chicken bouillon can sub with salt
1 tablespoon corn starch
½ teaspoon garlic powder
1 tablespoon shaoxing cooking wine
2 tablespoon oil for frying

Tomato Sauce

1 tablespoon neutral oil
3 garlic cloves
½ onion diced
1 shallot diced
1 tablespoon tomato paste
2 tablespoon ketchup
2 tomatoes diced
1 cup water add ½ cup more if you like more sauce
1 tablespoon oyster sauce
1 teaspoon salt
pinch of black pepper
1 teaspoon sugar
corn starch slurry ¼ cup water plus 1 tablespoon corn starch

Assemble

2 cups cooked white rice or egg fried rice
fried pork chop
tomato sauce
½ cup shredded mozzarella cheese

Instructions

Marinate Pork Chop

Pound the back of a knife or use a meat pounder on both sides of the pork chop. Make slits on the side of the pork chop.
Marinate pork chop with salt, garlic powder, chicken bouillon, shaoxing cooking wine and corn starch on both sides.

Fry Pork Chop

Add 1 tablespoon of oil to the pan and fry the pork chop until golden brown on both sides (takes 2-3 minutes on each side depending on the thickness ) on medium-high heat. Note: The pork chop only needs to be browned on both sides, it doesn't need to be completely cooked because we are going to bake it later. Set aside the pork chop.

Make Tomato Sauce

Prep tomato sauce by mincing an onion, shallot, tomatoes and garlic. Set aside.
Make the tomato sauce by heating the pan to medium. Add 1 tablespoon oil, shallots, onions and garlic clove. Fry for 1 minute.
Then, add diced tomatoes, water, ketchup, and tomato paste. Cook for 3-4 minutes until the tomatoes become soft.
Add oyster sauce, salt, sugar, and black pepper. Cook for one minute. In the meantime, make your cornstarch slurry by mixing ¼ cup water plus 1 tablespoon corn starch. Slowly add to the sauce and mix together quickly so there's no clumps. Set sauce aside.

Assemble Pork Chop Rice

Assemble your pork chop rice by adding egg fried rice (egg fried rice recipe in FAQ or try this golden egg fried rice recipe) or add plain white rice on the bottom.
Next add the pork chop (you can slice it or add it in there whole).
Add the tomato sauce on top and sprinkle with mozzarella cheese.
Bake the dish at 400F for 15 minutes until the cheese has melted. You can broil for 2-3 minutes if you want the cheese to be golden brown.

Video

@cookwithdana
suuperrr yummy and delicious pork chop rice anyone? #comfortfood #cantonese #asianfood
♬ The Name Of Life - Élijah

Notes

Expert Tips

- Marinate the pork chop overnight for maximum flavor and tenderness.

- Tenderize the pork chop by hitting it with the back of your knife on both sides or use a meat pounder. This ensures the pork chop is tender. Cut slits on the side of your pork chop so it doesn't shrink too much when pan frying.

- After pan-frying the pork chop, don't worry if the pork chop is not cooked through. We are going to bake in the oven to finish cooking.

- If you want the top to be golden brown and the cheese to be crisp, broil the dish for the last 2 minutes of baking.

Nutrition