Pork Chop with Western Sauce Rice 西汁豬扒飯

A beloved classic from Hong Kong's traditional Cha Chaan Teng, this dish brings comforting nostalgia with every bite. Tender, pan-fried pork chops are drenched in a tangy, savory, and slightly sweet 'Western Sauce' (西汁), often a delightful blend of tomato and Worcestershire flavors. Served generously over a bed of fluffy white rice, typically accompanied by a side of colorful mixed vegetables, it's a hearty and satisfying meal that evokes childhood memories and the vibrant atmosphere of local cafes.

Nutrition (per serving)

Ingredients

• Pork Loin Chops (boneless, about 1.5 cm thick): 2 pieces (total 200g)
• For Marinade:
• Light Soy Sauce: 1 tbsp
• Sugar: 1 tsp
• White Pepper: 1/4 tsp
• Cornstarch: 1 tbsp
• Egg: 1 tbsp beaten egg (from 1 large egg)
• Vegetable Oil (for frying): 200 ml
• For Serving:
• White Rice: 200g (uncooked, yields about 600g cooked rice)
• Mixed Vegetables (frozen or fresh): 150g
• For Western Sauce:
• Unsalted Butter: 15g
• Garlic (minced): 2 cloves
• Onion (finely diced): 1/2 medium onion (approx. 80g)
• Tomato Ketchup: 4 tbsp
• Worcestershire Sauce: 1.5 tbsp
• Water or Chicken Stock: 150 ml
• Salt: 1/4 tsp (or to taste)

Steps

1. Prepare the Pork Chops: Lightly pound pork chops to an even thickness (about 1 cm). Pat dry. In a bowl, combine pork chops with light soy sauce, sugar, white pepper, and cornstarch. Mix well and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Cook the Rice and Vegetables: While pork is marinating, cook white rice according to package directions. Steam or boil mixed vegetables until tender-crisp. Set aside.
3. Coat and Fry Pork Chops: When ready to cook, dip each marinated pork chop in the beaten egg, ensuring it's fully coated. Heat vegetable oil in a large frying pan or wok over medium-high heat. Carefully place pork chops in the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove and drain excess oil on paper towels. Keep warm.
4. Prepare the Western Sauce: In the same pan (after wiping out excess oil if necessary), melt unsalted butter over medium heat. Add minced garlic and finely diced onion. Sauté until fragrant and softened, about 3 minutes. Stir in tomato ketchup, Worcestershire sauce, sugar, and salt. Pour in water or chicken stock. Bring to a simmer. In a small bowl, mix cornstarch with water to create a slurry. Stir the slurry into the simmering sauce until it thickens to your desired consistency. Taste and adjust seasoning if needed.
5. Assemble the Dish: Ladle a generous portion of hot white rice onto a plate. Place a pan-fried pork chop on top of the rice. Pour a generous amount of the warm Western Sauce over the pork chop. Arrange the steamed mixed vegetables alongside. Serve immediately and enjoy your authentic Hong Kong Cha Chaan Teng experience!

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