Pork Chop Sticky Rice Bake with Bacon

Hold on to your hats, kids, because today, we’re wrapping things in bacon.

I have made the following assessment: When faced with all of the world’s bacon-wrapped delights, this one crushes them all.

Wait for it…the PORK CHOP STICKY RICE BAKE.

Don’t those words just make you want to run out and buy a pound of bacon right now?

I actually got the idea for this recipe from my aunt, who had a hand in inventing another family favorite––Sticky Rice Chicken (vintage Woks of Life––i.e. an old recipe that I posted eons ago, and that no one pays attention to anymore. Guys. You need to go back into the archives! The pictures may say amateur hour, but the recipes do not. There are some real gems back there, trust me).

ANYWAY, my aunt. She came up with the idea of wrapping slabs of meat around piles of sticky rice, which may make her a genius. I have always loved the chicken version, and I told her so when I saw her a while back. And she said, “you can also do the same thing with center cut pork chops.” Which is exactly what I did.

HOWEVER. (Really overusing my caps lock today, sorry folks).

The reason why the chicken version of this dish works so well is that the skin-on chicken thighs stay really moist due to…what else? The skin on the outside.

Center cut pork chops do not have the benefit of this, so you need some kind of porky equivalent to aid in the process. As you may have guessed, our porky equivalent is bacon. One slice, zig-zagged across the top of each chop, to be exact. And the outcome is amazing. Make it. Try it. Love it.

Side dish ideas to make this a (somewhat) balanced meal? My dad’s Garlicky Broccoli, which is a cinch to make, or perhaps a batch of stir-fried bok choy?

Ok, on to the recipe!

For the pork chops and marinade:

6 to 8 boneless center cut pork chops, about ½ inch thick
1 ½ tablespoons soy sauce
1 ½ tablespoons Shaoxing wine
1/2 teaspoon five spice powder
1/2 teaspoon sesame oil

You’ll also need:

2 tablespoons vegetable oil
8 oz. shiitake mushrooms, roughly chopped
1 medium onion, chopped
5 cups cooked sticky rice (see instructions on how to pre-cook sticky rice)
4 scallions, chopped
1 tablespoon dark soy sauce
salt and pepper
6 to 8 slices bacon
1 cup chicken broth

Mix together the pork with the marinade ingredients. Set aside to marinate for 1 hour.

Heat the oil in a wok or large skillet over medium heat. Add in the shiitake mushrooms and onions and cook until softened.

Stir in the cooked sticky rice and scallions. Stir in the dark soy sauce and season with salt and pepper to taste.

Remove from heat, and allow to cool.

Preheat your oven to 375 degrees F. Divide the rice mixture into 6-8 portions (depending on how many pork chops you have), and wrap a pork chop around each portion.

Place into a baking dish, rice-side down. Then zigzag a slice of bacon over the top.

Pour the chicken broth into the dish, filling all the crevices.

Bake for about 20 minutes. Then broil on low for about 3-5 minutes, or until the bacon is crisp. Don’t walk away as it broils! Watch it like a hawk to prevent burning.

Um…HELLO. Is this not the most glorious thing you’ve ever seen?

Serve your Pork Chop Sticky Rice Bake with Bacon immediately.

And maybe throw some chopped scallions on top. To make it healthy.

Enjoy this one, guys! And let us know what you think down in the comments!

Print Recipe

5 from 4 votes

Pork Chop Sticky Rice Bake with Bacon

This pork chop sticky rice bake uses center cut pork chops stuffed with luxurious sticky rice and bacon zig-zagged across the top of each chop. This pork chop sticky rice winning combination is then baked to crispy perfection in the oven.

Prep Time1 hr

Cook Time45 mins

Total Time1 hr 45 mins

Course: Pork

Cuisine: Chinese

Keyword: pork chop sticky rice

Servings: 8

Calories: 467kcal

Author: Sarah

Ingredients

For the pork chops and marinade:

• 8 boneless center cut pork chops (about ½ inch thick)
• 1 ½ tablespoons soy sauce
• 1 ½ tablespoons Shaoxing wine
• 1/2 teaspoon five spice powder
• 1/2 teaspoon sesame oil

You’ll also need:

• 2 tablespoons vegetable oil
• 8 oz. shiitake mushrooms (225g, roughly chopped)
• 1 medium onion (chopped)
• 5 cups cooked sticky rice (see instructions on how to pre-cook sticky rice)
• 4 scallions (chopped)
• 1 tablespoon dark soy sauce
• salt and pepper
• 8 slices bacon
• 1 cup chicken broth

Instructions

• Mix together the pork with the marinade ingredients. Set aside to marinate for about 1 hour.
• Heat the oil in a wok or large skillet over medium heat. Add in the shiitake mushrooms and onions and cook until softened. Stir in the cooked sticky rice and scallions. Stir in the dark soy sauce and season with salt and pepper to taste. Remove from heat, and allow to cool.
• Preheat your oven to 375 degrees F. Divide the rice mixture into 6-8 portions (depending on how many pork chops you have), and wrap a pork chop around each portion. Place into a baking dish, rice-side down. Then zigzag a slice of bacon over the top. Pour the chicken broth into the dish, filling all the crevices.
• Bake for about 20 minutes. Then broil on low for about 3-5 minutes, or until the bacon is crisp. Don't walk away as it broils! Watch it to prevent burning. Serve immediately.

Nutrition

Calories: 467kcal | Carbohydrates: 28g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 104mg | Sodium: 543mg | Potassium: 714mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1.4% | Vitamin C: 2.6% | Calcium: 2.1% | Iron: 8%