For those of you who may have noticed - I changed my blog name from Jenn's Chopsticks to JJ's Chopsticks to include my hubby <3. He was actually the first to make this dish in our household so the least I could do was to give him some credit :) There will be times when I will just photograph yummy meals that he cooks so it just made sense for me to change the blog name. Thanks for everybody that has viewed my blog thus far!
Today's item is Hong Kong Style Baked Pork Chop on Fried Rice. There are really three main components to this dish: Fried rice, fried pork chop, and tomato sauce.
Note that fried rice is normally made with leftover rice...but I didn't have any leftovers so this recipe uses fresh rice instead. Feel free to use whichever one is handy for you.
Ingredients (broken down to making the components)
Pork chop marinade:
- 4 pieces of pork chop, pounded flat
- 2 tsp Chinese wine
- 2 cloves of garlic, chopped
- 2 tsp salt
- 1 tsp sugar
- 2 tsp grounded black pepper
Additional items after the marinade for the pork chop fry batter:
- 2 eggs or 1 egg and 1/2 cup of egg whites
- 1 cup of flour
- 1.5 cups of bread crumbs
- grapeseed oil for frying
Fried Rice:
- 1.5 cups of cooked rice (I usually cook 1 cup brown rice to 1/2 cup white rice)
- 1 egg
- 1/2 tsp salt
- 2 tbsp oil
Tomato Sauce:
- 3 Tomatoes
- 2 small onions or 1 large onions
- 2 cloves of garlic, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp cornstarch diluted with 1/2 cup of water
- 5 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp sugar
- 1 handful of mozzarella cheese to cover the top layer of the dish
Directions:
1. Cook rice in rice cooker. Brown rice normally takes about 40mins to cook but following the directions on your rice cooker would be your safest bet. Be sure to wash the rice until the water runs clear prior to cooking. Set it and forget it!
2. Prepare the meet for marinade. Take your pork chop and pound it down with a mallet or in my case, the bottom of a mug works well too.
3. Mix together all the ingredients listed for the marinade with the pounded pork chops and let it sit for 30 mins in your fridge to marinade.
4. Prepare the tomato sauce. Here is a sample of some of the ingredients needed. Start by dicing the tomatoes, onions, and garlic.
5. Heat up your pan to medium heat and add some grapeseed oil. Once the oil is hot enough, add the chopped garlic and diced onions. Cook until the onions are kind of see through but not burnt.
6. Add your diced tomatoes to the pan and cook until the tomatoes are soft.
7. Mix the cornstarch with water in a bowl to fully dilute the cornstarch. This will help thicken the sauce.
8. Add remaining spices and cornstarch mixture to the pan and let it simmer on low for a few minutes until to the desired consistency. For an extra kick, we like to add 1.5 tsp of garlic chili sauce to this but that is completely optional.
9. Take the pork chops out of the fridge and prepare it for frying. In three separate plates, designate one plate for the flour, another for the beaten egg, and the last one for the breadcrumbs. (I know, I have limited counter top space... )
10. Heat up a nonstick pan with abt 1/4 inch of grapeseed oil for frying
11. Take a marinated pork chop, cover it in flour, dredge it through the beaten egg mixture, cover it in breadcrumbs...and then repeat the egg dip and breadcrumb dip for extra crispiness.
12. Place the breaded pork chop in the heated pan for frying. Be sure to turn the heat down to medium to prevent uncooked meat with scorch marks :)
13. Cook both sides of the pork chop until golden brown (or desired colour). Be sure to check if the meat is cooked by cutting down the centre of one of your pork chops and seeing that it is no longer pink in the middle. Set aside in a strainer to remove any dripping oil.
14. Prepare the fried rice. By now, the rice you made earlier will be done so you can either drain the pork chop pan of most of its leftover oil for the fried rice or use a new pan. I like to minimize my dishes so I drained the remaining grapeseed oil into a bowl and kept just a little bit for the fried rice.
15. Add the beaten egg and scramble it in the pan.
16. Add your cooked rice to the pan, a little bit of salt and stir fry for about 3 mins.
17. Transfer the fried rice to a baking pan
18. Layer the deep fried pork chop on top of the rice (looking good so far!)
19. Pour your tomato sauce over the pork chop and add some shredded mozzarella cheese
20. Bake at 350 degrees for 10 mins or until the cheese layer is melted and gorgeous!
Enjoy! =)
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