Hong Kong Style Cheesy Pork Chop Rice - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Prep Time

25 minutes

Cook Time

1 hour

Total Time

1 hour 25 minutes (plus 20 minutes standing time)

Equipment

Cutting board and knife
Large skillet
Wok or large skillet
Saucepan
9×13-inch baking dish
Oven mitts
Cheese grater
Measuring cup and spoons

Ingredients

Pork Chops:

1 lb (454 g) boneless pork chops
2 tbsp (30 ml) cornstarch
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) Chinese cooking wine (or chicken broth)
1/2 tsp (2 ml) garlic powder
1/2 cup (125 ml) all-purpose flour
1/4 cup (60 ml) vegetable oil

Fried Rice:

3 eggs
1 tsp (5 ml) salt
1/2 tsp (2 ml) white pepper
Pinch turmeric
2 tbsp (30 ml) vegetable oil
2 green onions, chopped
4 cups (1 L) cooked rice (preferably day-old)
1 cup (250 ml) frozen mixed vegetables (carrot, corn, peas)
1 tbsp (15 ml) sesame oil

Tomato Sauce:

1 tbsp (15 ml) vegetable oil
½ onion, finely chopped
2 cloves garlic, minced
2 cups (500 ml) tomato sauce (or passata)
1/4 cup (60 ml) ketchup
1 tsp (2 ml) sugar
1/4 tsp (1 ml) salt
2 cups (500 ml) shredded mozzarella cheese

Directions

For the Pork Chops:

In a large bowl, stir together cornstarch, soy sauce, cooking wine, and garlic powder. Toss in pork chops and let marinade for 20 to 30 minutes.
Coat marinated pork chops in flour, shaking off the excess. Cook pork chops in batches in a large skillet with oil, set over medium-high heat for 6 minutes, flipping halfway through cooking, until golden and crispy. Drain on a paper towel-lined plate. Once cool enough to handle, chop into bite-sized pieces; set aside.

For the Fried Rice:

Meanwhile, in a small bowl, whisk together eggs with salt, pepper, and turmeric; set aside. Heat oil in a wok or large skillet, set over medium-high heat. Cook green onions for 1 to 2 minutes, until softened and fragrant.
Add cooked rice and egg mixture, stirring frequently, for 5 to 6 minutes, until eggs are cooked. Stir in frozen mixed vegetables and cook for 2 to 3 minutes. Remove from heat and stir in sesame oil. Transfer to a 9×13-inch baking dish, top with the pork chop and set aside.

For the Tomato Sauce:

Pre-heat oven to 350°F. Meanwhile, heat oil in a medium saucepan set over medium heat. Stir in onions and garlic and cook for 3 to 4 minutes, until softened. Stir in tomato sauce, ketchup, sugar, and salt. Bring to a boil, then reduce heat to a simmer and let cook for 10 to 15 minutes, until slightly thickened.
Pour sauce evenly over pork chops. Sprinkle with mozzarella cheese and bake for 25 to 30 minutes, until bubbling around the edges, and the cheese is melted and golden. Serve immediately.

Tips

Try this recipe with chicken cutlets instead of pork chops, if desired.
Garnish with sliced green onions, if desired.
Experiment with other types of melting cheese such as Monterey Jack cheese or Cheddar Cheese, if desired.