Hong Kong Baked Pork Chop Rice

4.75 from 4 votes

This Baked Pork Chop Rice recipe, with egg fried rice, juicy pork chops, a rich tomato sauce, and melted cheese, is Hong Kong comfort food!

Prep Time2

Cook Time45

Total Time2 45

Course: Main Course

Cuisine: Hong Kong

Servings:

Calories: 715kcal

Author: Kaitlin

8 cups cooked jasmine rice (from 3 U.S. cups/600g raw jasmine rice)
2 tablespoons neutral oil
3 eggs (beaten)
4 cloves garlic (finely chopped)
½ teaspoon sugar
1 teaspoon salt
1 teaspoon sesame oil
1 tablespoon light soy sauce
2 tablespoons Shaoxing wine
1 cup frozen peas and carrots
6 ounces shredded cheese (such as mozzarella, provolone, and/or mild white cheddar; 2½ - 3 cups)

First prepare the pork chops. Rinse them under cold running water to remove any bone fragments. If you have bone-in chops, trim the bone away with a sharp paring knife.
Cut 3-4 small slits along the fat on the outer perimeter of each chop to prevent it from curling during cooking. Place each chop underneath a sheet of parchment paper, and use a rolling pin or meat mallet to pound it to a ½-inch (1.25cm) thickness.
Add the pork chops to a large bowl along with the sugar, salt, white pepper, five spice powder, oyster sauce, Shaoxing wine, and light soy sauce. Toss to thoroughly coat the chops in the marinade, and refrigerate 2-3 hours while you prepare the sauce and rice, or up to overnight.

Heat a large skillet over medium heat. Add the oil and butter, and sweat the onions until translucent. Stir in the flour, and cook for 1 minute. Then add the ketchup. Stir and fry the ketchup for 2-3 minutes.
Add the chicken base, crushed tomatoes, water, sugar, soy sauce, and oyster sauce. Simmer until the sauce is thick enough to coat the back of a spoon. Add salt to taste if needed. Remove from the heat and set aside.

If you’ve made fresh rice for your fried rice, fluff it with a fork and leave it uncovered so any excess moisture can evaporate (doing this on a sheet pan speeds up the process). If using cold leftover rice, wet your hands and use your fingers to break up any large clumps.
Heat a wok until it’s lightly smoking (or a deep skillet until a splash of water beads on the surface). Add 1 tablespoon of oil, and lightly scramble the eggs until just set, breaking the egg into smaller chunks. Transfer back to the bowl you beat them in and set aside.
Add another tablespoon of oil. Add the garlic and cook for 20 seconds (don’t let it brown), then add the rice. Spread the rice in a single layer and then toss it. Season with the sugar, salt, sesame oil, and light soy sauce. Add the frozen peas and carrots, and stir-fry to combine.
Add the Shaoxing wine around the perimeter of the wok, and add the eggs back in. Stir-fry for another minute. Turn off the heat and transfer the fried rice to a 9x13-inch casserole dish.

Preheat your oven to 400°F/200°C. Beat 2 eggs in a wide shallow dish, and add the flour to another shallow dish for dredging.
Add about ¼ inch (6mm) of oil to a large frying pan over medium-high heat. Dredge the pork chops in all-purpose flour, and then coat in beaten egg, then dredge again in flour.
When a bit of the floury dredge dipped into the hot oil sizzles vigorously, you’re ready to fry. Gently place a couple pork chops in the oil. Fry for 3-4 minutes on each side, lowering the heat to medium if they’re getting too dark. Because they will be baked, you only need to cook the pork chops until 90% done. Repeat with all the pork chops.
Slice the pork chops into ¾-inch (2cm) strips. Place them in a single layer on top of the fried rice in the baking dish. Ladle the tomato sauce evenly over the pork chops. Top with the shredded cheese. Bake in your preheated oven for 15-20 minutes until the cheese is melted and lightly browned.