Baked Pork Chop

Baked Pork Chop is one of our favourites meal. It is simply fried pork chops (marinated and floured), put on a bed of egg fried rice, topped with a tomato-based sauce and grated cheese then baked. Just remembering the smell when it comes out of the oven onto my plastic tray and the wonderful taste of the succulent chops starts me drooling.

Baked Pork Chop Recipe

Ingredients:

• 500 g  pork chops or pork rib steaks or pork shoulder steaks
• flour
• grated cheddar cheese

Marinade:

• 2 tsp Worcestershire sauce
• 1/2 tsp garlic salt
• 1/2 tsp celery salt (optional)
• 1 tsp light soy sauce
• 2 tsp rice wine
• 2 tsp sugar
• 1 Tbsp water
• 1 Tbsp cooking oil

Sauce:

• 1 medium onion – chopped
• 2 medium tomatoes – chopped
• 1/2 cup of chopped vegetables – carrots, peas, sweetcorn, celery, etc.
• 1 Tbsp tomato paste or ketchup
• 1 cup stock
• 1 Tbsp light soy sauce
• 1 tsp sugar
• freshly ground black pepper
• 1 Tbsp cornflour
• 3 Tbsp water
• 1 cooking oil

Egg Fried Rice:

• 4-5 cups cooked rice (preferably chilled)
• 2 beaten eggs
• 3 Tbsp cooking oil
• salt to taste

Cooking Instruction:

1. Pound the meat with a meat mallet or the back of a cleaver knife to tenderise.
2. Combine all ingredients for the marinade and mix with the meat. Marinate for 30 minutes.
3. Add the oil and marinate for another 10 minutes.
4. While it is marinating, make your egg fried rice. Heat the oil in a wok over medium heat.
5. Add the cooked rice plus salt according to taste. If you’re using chilled cooked rice, crumble the rice first before adding to the wok to separate the grains.
6. Stir fry for a few minutes.
7. When it is almost done, push the rice to the sides of the wok and drizzle a little oil in the middle. Pour in the beaten eggs and cook in the middle for a few seconds until almost completely set. Then combine it with the rest of the rice breaking it up as you stir it in.
8. Remove from heat and set aside.
9. For the sauce, heat the cooking oil over medium heat in a sauce pan.
10. Saute the onion in medium heat until translucent.
11. Add the tomatoes and cook until soft. Mash the tomatoes with a spatula.
12. Tip in the soy sauce, sugar, tomato paste, pepper, stock, and vegetables.
13. Bring to boil and then simmer until the vegetables are cooked (about 5 minutes).
14. Dissolve the cornflour in the water and then add to the sauce.
15. Bring to boil on medium heat and stir until thickened.
16. Remove from heat and set aside.
17. Dredge the marinated pork chops in flour.
18. Deep fry or pan fry until golden brown – about 3-4 minutes each side.

To assemble:

1. Pre-heat oven to 220°C/fan 200°C/430°F.
2. Divide the egg fried rice into oven-proof bowls.
3. Top each one with one fried pork chop.
4. Spoon sauce on top.
5. Sprinkle grated cheese.
6. Bake in oven for about 15 minutes.
7. Serve while hot.