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Hong Kong Baked Pork Chop Rice (焗豬扒飯)

Hong Kong Baked Pork Chop Rice

Elaine Fung
A classic Hong Kong dish of perfectly seared pork chops on a bed of fragrant egg fried rice, smothered with a special tomato sauce.
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4 servings
Calories 797 kcal

Ingredients
  

  • 4 Pieces Boneless Rib End Pork Chops
  • 6 Cups Day Old White Rice
  • 2 Eggs Beaten
  • 1 Tsp Salt
  • 3 Tbsp Oil Divided
  • 1/2 Cup Frozen Vegetable Medley

Pork Chop Marinade

  • 1 Egg Beaten
  • 1 Tsp Salt
  • 1/2 Tsp Sugar
  • 1/4 Tsp White Pepper
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Flour
  • 1 Tbsp Cornstarch
  • 1 Tsp Oil

Tomato Sauce

  • 1/3 Cup Diced Onions
  • 3 Tbsp Tomato Paste
  • 1/3 Cup Ketchup
  • 1 Tbsp Flour
  • 1 1/4 Cup Unsalted Chicken Stock
  • 1 Tbsp Oil
  • 2 Garlic Cloves Minced
  • 1 Tsp Salt
  • 1 Tsp Sugar

Instructions
 

  • Pre-heat oven to 400F.
  • Prepare the marinade by combining all the ingredients, except the oil, into a smooth paste.
  • 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.
  • 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.
  • Reduce heat to medium and cook the chops for 3 minutes, remove and set aside.
  • Add 1 tbsp oil into the same pan, heat to medium-high, then add rice and stir fry for 3 minutes.
  • 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.
  • Remove the fried rice into a baking dish, then place the pork chops over the rice.
  • 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.
  • Add the tomato paste to the mixture and stir everything together well for about a minute, then add the ketchup and mix well.
  • 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.
  • Season the sauce with salt and sugar.
  • Spoon sauce onto the pork chops and the rice covering them completely.
  • Bake for 10 minutes then broil for about 5 minutes until the top is slightly charred.

Notes

1. For a richer version of this dish, sprinkle grated Mozerella cheese over the sauce and bake till golden brown.
2. Searing the pork chops locks in the juice to keep the meat tender, it also forms a nice crust to prevent the pork chops from getting soggy from the sauce.
3. To simplify the process, pork chops can be prepared and marinated ahead even up to overnight.
4. You can cook this dish ahead and freeze it. Cover with foil and reheat thoroughly in medium-low heat until the center is heated through.