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Baked Pork Chops with Rice
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Baked Pork Chops with Rice (Classic Chinese Cuisine) This Baked Pork Chops with Fried Rice(????) is a classic Cantonese cuisine that I started to eat when I was a little kid. Even though my lovely daughter has adapted to Western foods, she loves this dish very much. Whenever we go into any Chinese café, she would definitely order this dish. She’d never miss it at any time. If you’ve tried this dish before, I think you would share the same feeling that this classic Chinese cuisine is very tempting. The special part of this dish is the fried rice with the baked loin chops and melted cheese on top. When it comes out from the oven, both the flavor and color of the dish are very attractive. This time I added some fresh mushrooms that most Hong Kong restaurants seldom use because fresh mushrooms are very expensive in Hong Kong. Ingredients: 3 pork loin chops | |
1/2 | onion |
1/4 | green capsicum, chopped |
1/4 | red capsicum, chopped |
2 | tomatoes, deseeded and cut into small cubes |
5 fresh mushrooms cut into small pieces | |
2 | eggs, beaten |
1/2 teaspoon | crushed garlic |
2 bowls cooked rice | |
dash | Mozzarella cheese, (or Parmesan, Cheddar), to taste |
2 Tbsp | plain flour |
Marinade: | |
1 Tbsp | light soy sauce |
1/2 teaspoon | sugar |
1 teaspoon | corn flour |
2 teaspoons | Shaoxing wine |
1 teaspoon | freshly grated ginger juice |
Dash | sesame oil |
Pinch | ground black pepper |
Seasoning: | |
1/2 teaspoon | crushed garlic |
2 Tbsp | tomato paste |
3/4 cup | chicken broth |
1 Tbsp | plain flour |
Pinch | salt |
sugar |
Method:
Preheat oven to 220C.
Rinse and wipe dry pork chops. Use the back of a chopper to tenderize them. Mix well with marinade and leave for 30 minutes. Separate a small part of whisked eggs for dipping pork chops and leave the rest for frying rice. After dipping the pork chops thoroughly in beaten eggs, pat lightly with plain flour removing excess flour. Put pork chops in a frying pan over high heat until both sides are brown. Set aside.
Add 2 tablespoons of cooking oil to sauté onion until aromatic, add minced garlic. Toss in mushrooms and leave them to cook until dry. Add green, red capsicum and tomatoes, liberally sprinkle salt. Stir well until all ingredients tenderized. Set aside.
Add oil in frying pan, pour in the rest beaten eggs. When the eggs cooked half through, toss in white rice, stir well. (See details of how to fry yummy rice.) Stir in 2/3 cooked vegetables, arrange in a ceramic tray (oven proof).
Heat up the pan again, sauté minced garlic over medium low heat. Add tomato paste, chicken broth. Gradually add plain flour to thicken the sauce, sprinkling salt and sugar to your taste. Toss in pork chops and the rest of vegetables. Place sauce mixture over fried rice. Bake in the oven at 220C for about 15 to 20 minutes, or until cheese turns golden.
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