Baked Pork Chop Rice 焗豬扒飯

A beloved Hong Kong Cha Chaan Teng classic, Baked Pork Chop Rice is the ultimate comfort food. Tender, marinated pork chops are pan-fried, then laid over a bed of fluffy white rice, smothered in a rich, tangy tomato-based sauce, and finally baked to golden perfection with a generous layer of melted cheese. It's a heartwarming, nostalgic dish that combines savory, sweet, and tangy flavors in every spoonful.

Nutrition (per serving)

Ingredients

• 4 boneless pork chops (approx. 150g each)
• For Pork Marinade:
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tbsp cornstarch
• 1/2 tsp white pepper
• 1 tbsp Shaoxing wine
• 1 tbsp cooking oil
• 4 cups cooked white rice
• For Tomato Sauce:
• 1 tbsp olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 1/2 cup tomato ketchup
• 1 tbsp tomato paste
• 1 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tbsp cornstarch (for slurry)
• 2 tbsp water (for slurry)
• For Frying Pork:
• 3 tbsp cooking oil
• For Baking:
• 2 large eggs, beaten (optional, for egg wash)
• 150g shredded mozzarella cheese
• 1/4 cup cooked green peas (optional garnish)
• 1/4 cup cooked corn kernels (optional garnish)

Steps

1. Pat dry boneless pork chops. Gently pound them to an even thickness. In a shallow bowl, combine light soy sauce, sugar, cornstarch, white pepper, Shaoxing wine, and cooking oil. Mix well. Coat the pork chops evenly with the marinade. Cover and refrigerate for at least 30 minutes.
2. Prepare cooked white rice according to your rice cooker or stovetop instructions. Set aside.
3. Heat olive oil in a saucepan over medium heat. Add diced onion and sauté until softened and translucent, about 3-4 minutes. Add minced garlic cloves and cook for another 1 minute until fragrant. Stir in canned diced tomatoes, tomato ketchup, tomato paste, chicken broth, sugar, salt, and white pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it simmer for 10-12 minutes to allow flavors to meld, stirring occasionally. In a small bowl, whisk together cornstarch with water to create a slurry. Stir the slurry into the simmering tomato sauce and cook for 1-2 minutes until the sauce thickens to your desired consistency. Taste and adjust seasoning if needed.
4. Heat cooking oil in a large skillet over medium-high heat. If using, lightly dredge each marinated pork chop in beaten eggs. Carefully place pork chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove pork chops from skillet and set aside on a plate lined with paper towels to drain excess oil.
5. Preheat your oven to 200°C (400°F). Divide the cooked white rice among individual oven-safe baking dishes or a large baking dish. Place cooked pork chop over the rice in each dish. Ladle a generous amount of the prepared tomato sauce over each pork chop, ensuring it covers the chop and some rice. Sprinkle shredded mozzarella cheese evenly over the sauce. If desired, scatter cooked green peas and/or cooked corn kernels as garnish.
6. Place the assembled dishes in the preheated oven. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown on top. Carefully remove from the oven and serve hot.

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