Hong Kong Baked Pork Chop Rice

Step 1

Pre-heat oven to 400F.

Step 2

Prepare the marinade by combining all the ingredients, except the oil, into a smooth paste.

Step 3

Tenderize the pork chops with a meat mallet. Then gently rub the marinade into the meat thoroughly for about 1 minute. Seal the meat with a tsp of oil, and set aside for 10 minutes.

Step 4

Heat 2 tbsp oil in a pan to medium-high, add pork chops and leave them to sear for 1 minute, or until a golden crust is formed, turn the meat over and sear for another minute to form crust.

Step 5

Reduce heat to medium and cook the chops for 3 minutes, remove and set aside.

Step 6

Add 1 tbsp oil into the same pan, heat to medium-high, then add rice and stir fry for 3 minutes.

Step 7

Make a well in the middle of the rice and pour the egg mixture in and scramble till semi-formed, then stir the rice into the egg, add the frozen veggies and continue to stir fry for 1 minute, add salt and stir well.

Step 8

Remove the fried rice into a baking dish, then place the pork chops over the rice.

Step 9

Put 2 tbsp oil into the pan and heat to medium-high, add diced onions and stir fry for 2 minutes, then add the garlic and saute till fragrant.

Step 10

Add the tomato paste to the mixture and stir everything together well for about a minute, then add the ketchup and mix well.

Step 11

Add flour and blend it into the mixture thoroughly, then slowly add the chicken stock and stir vigorously to avoid lumps forming, simmer till the sauce thickens.

Step 12

Season the sauce with salt and sugar.

Step 13

Spoon sauce onto the pork chops and the rice covering them completely.

Step 14

Bake for 10 minutes then broil for about 5 minutes until the top is slightly charred.