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.
Servings: 8
Calories: 467kcal
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: 70IU | Vitamin C: 2.1mg | Calcium: 21mg | Iron: 1.4mg