Hong Kong Baked Pork Chops

When I used to live in Hong Kong, my friends and I would grab a quick lunch at a Cha chaan teng or local style diners that are commonly found all over the city. These casual eateries typically serve large portion of greasy food and draw huge crowd especially if they master  the Chinese Baked Pork Chop Rice dish. It’s one of the most popular comfort food as it has a base of fried rice, topped with fried marinated pork chops, and slathered with a rich tomato sauce, sprinkled with cheese and baked to perfection…

Since I’m blessed with lots of fresh tomatoes home grown by my DIL, I have made a delicious Vietnamese Crab Noodles Soup and this Hong Kong style baked pork chops.

The Fried Rice

If possible, cook the rice the day before as the best fried rice is made with day-old rice.  If you cook rice on the same day, make sure to completely cool it down before frying.

To make the fried rice, heat 2 tablespoons of oil in a wok or large saucepan, add 2 cloves of minced garlic, stir fry over medium heat for a minute, then throw in the cooked cool rice and use a wooden spoon to break up any clump. Make a well in the middle of the rice and add in 3 eggs. Slowly stir the eggs to scramble, then add a tablespoon of soy sauce, a teaspoon of sesame oil, white pepper. Mix well the egg with the rice, and keep frying until the eggs are cooked through and the rice is popping from the heat of the pan.

The Baked Pork Chops

There are many ways to prepare the Hong Kong style pork chops and tomato sauce. Here’s a simple version which is sure to please your whole family, it has all the ingredients to make a satisfying meal for 2.

Ingredients 

3 cups of fried rice

3 small or 2 large pork chops

1 tbsp Shao Hsing Wine or any cooking rice wine

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

1/2 tsp sugar

1/4 tsp white pepper

4 tbsp flour

2 tbsp peanut oil

2 cloves garlic, crushed

1 onion, sliced

6 ripe tomatoes, quartered

4 tbsp ketchup

1/2 cup mozzarella cheese

Directions: Marinate pork chops with wine, soy sauce, oyster sauce and sugar for at least half hour.  Mix white pepper into flour and lightly dip pork chops into flour, shaking off excess flour.  Add 2 tbsp oil to a large pan and fry the pork chops over medium heat for two minutes on each side, or til golden brown.  Remove chops from pan.

  Using the leftover oil in the pan, heat to medium high.  Add the garlic and stir fry for a minute, then add the sliced onion.  Stir fry til onions are slightly caramelized.  Lower the heat and add the tomatoes and ketchup.  Cover and cook for 5 minutes or until the tomato is soft.  Remove cover and cook, stirring, until the sauce is reduced and has slightly thickened and is not runny.

  Preheat  your oven to 350 degrees F.   In a baking dish – I use my favorite Le Creuset baking dish – spread out the fried rice evenly over bottom.  Place the fried pork chops over the fried rice.  Pour the sauce all over the pork and rice and spread evenly, making sure to cover all the rice and all the pork chops. Sprinkle cheese over and cook in the oven for 20 minutes in the medium level shelf.  Then turn the oven to grill (around 475 to 500 degrees F) and grill for 4 to 5 minutes.  The cheese should be melted and bubbly.  Remove from the oven and serve hot!

 

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