baked pork chop rice

baked pork chop rice

this dish is a throwback. A popular dish served in hong kong afternoon tea restaurants is actually quite easy to make. I remember making this with Olga and Jeremy in second year of University. I think the idea originated from Jere's mom's recipe, her trick was using a can of heinz tomato soup for the sauce. May and I made it one weekend and it served for several meals during her final deadline. yay!


so we started with a good fried rice base. I like using a lot of eggs, here we've used 6. Another trick for a good fried rice is to use leftover rice, because it tends to be harder/dryer than fresh rice.


we bought 6 slices of pork chops for cheap. gave it a good sear on both sides and making sure it is relatively cooked through. the oven will finish it off


i like to carmelize a lot of onions, it gives good flavour, sweetness and texture to the overall dish. add fresh tomatoes, ketchup and a can of tomato soup and you're ready to spoon over the pork chops and rice bed


this is what it looks like coming out of the oven


and the dish!