Baked Pork Chop with Fried Rice (焗豬扒飯) is a classic in Hong Kong cafe. Who wouldn’t like pork chop with fried rice in tomato sauce and top with melted cheese? It is everyone’s favorite. It is a all-in-one casserole dish.
If you ask the people who have left Hong Kong for a while, what food they miss the most in Hong Kong, many of them would tell you cafe style food. Many Hong Kong cafe dishes are influenced by the west, like the use of tomato sauce, cream, cheese, and pasta. With the combination of Chinese ingredients and cooking style, these dishes are unique and special. They are definitely not too easy to find in the US, especially with that kind of fusion flavors. Therefore I tried to make them at home. After a few tries, I am very happy with this baked pork chop with fried rice recipe. It was good and it tasted very close to the flavors that I remember.
Give this a try and get a taste of Hong Kong!
P.S. I have to thank my Hong Kong friends, Iris and Tony for giving me this cook book. Without it, I won’t be able to recreate many delicious Hong Kong food at home.
Baked Pork Chop with Fried Rice (Adapted from Homemade Tea Restaurant Signature Dishes)
– 1 ½ cup uncooked rice
– 3 eggs (beaten)
– 4 thin cut pork chops (removed bones if needed)
– 3 tablespoons all-purpose flour
– ½ large onion (cut into wedges)
– 1 ½ medium tomatoes (cut into wedges)
– ¾ – 1 cup shredded mozzarella cheese
– 2 tablespoons grated Parmesan (optional)
– vegetable oil
– ground white pepper
– ½ cup plus 3 tablespoons ketchup
– ½ cup plus 1 tablespoon low-sodium beef broth
– 2 ½ tablespoons sugar
– 2 tablespoons soy sauce
– 1 tablespoon Worcestershire sauce
– 1 teaspoon tomato paste
- Cook the rice in a rice cooker. Once the rice is cooked, let it cool at room temperature for at least 1½ hour.
- Preheat the oven to 425˚F.
- In a medium bowl, combine all ingredients for the sauce. Mix well and set aside.
- In a wok or large pan over medium heat, heat up 1 tablespoon vegetable oil. Pour in ½ of the beaten egg. Scramble the eggs until almost cook through. Add the rice and stir-fry with a spatula. Add 2 more tablespoons of beaten egg into the rice. Season with salt. Stir-fry until everything is well mixed. Transfer the fried rice to a baking dish.
- In two plates, put the flour and the rest of the beaten egg on them separately.
- Pat dry the pork chops with paper towels. Season with salt and white pepper. Dust the pork chops first with flour, then dip into the egg.
- In a large pan over medium-high heat, heat up 3 tablespoons vegetable oil. Cook the pork chop in the oil until light brown and cook through, about 2 minutes per side. Drain on paper towels. When the pork chops are warm, cut them into strips. Place them in the baking dish on top of the fried rice.
- In another large pan over medium-high heat, heat up 1 tablespoon vegetable oil. Stir in the onions and cook until light brown, about 3 minutes. Add the tomatoes and cook until slightly soften, about 3 minutes. Stir in the sauce. Turn the heat down to medium-low. Cook for 2 more minutes. Pour the sauce and mixture over the pork chop and fried rice. Top with mozzarella cheese and Parmesan. Cook in the oven for 15 – 20 minutes or until the cheese is golden brown. Serve immediately.