After many nights of left overs, we are so ready for a change ! No more turkey tonight.
My chick-a-dees love baked pork chop on rice,(焗豬扒飯) it is a popular dish in most Hong Kong style cafe in Metro-Vancouver. Almost all cafes serve this dish, and they have their own variation.
I found this recipe a while ago on Christine’s Recipes, I always wanted to try it, so there is no time like now, especially after so many nights of eating the same thing, I am very willing to try something new.
I love pork chops, but never been able to make it juicy and tender like my mom’s. I remembered trying this pork chop recipe from the same site, Adobo pork, the sauce was tasty but the pork was really dry. However, I am pleasantly surprise at the way the chops turned out this time, the chops are not as lean as the ones I had used last time, and the recipes called for dipping in egg and dusting with flour, so the coating definitely helps retain the moisture in the chops while they cook.
I added corn in the fried rice, because A loves corn. It gives a different texture to the rice, definitely a good addition.
My chick-a-dees love this dish, and it is a meal in one. It took a little time to prepare, but the effort is totally worth it. The only thing I will improve next time is to double the sauce, we all love a lot of sauce.
A said that this dish is even better than the one from Copa Cafe, and that is the ultimate compliment. But Christine really deserves the credit, thanks!
For the recipe to this dish, click here
- 3 pork loin chops
- 1/2 onion
- 1/4 green capsicum, chopped
- 1/4 red capsicum, chopped
- 2 tomatoes, deseeded and cut into small cubes
- 5 fresh mushrooms cut into small pieces
- 2 eggs, beaten
- 1/2 teaspoon crushed garlic
- 2 bowls cooked rice
- dash of Mozzarella cheese (or Parmesan, Cheddar), to taste
- 2 Tbsp plain flour
- 1 Tbsp light soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon corn flour
- 2 teaspoons Shaoxing wine
- 1 teaspoon freshly grated ginger juice
- Dash of sesame oil
- Pinch of ground black pepper
- 1/2 teaspoon crushed garlic
- 2 Tbsp tomato paste
- 3/4 cup chicken broth
- 1 Tbsp plain flour
- Pinch of salt and sugar
- Preheat oven to 220C.
- Rinse and wipe dry pork chops. Use the back of a chopper to tenderize them. Mix well with marinade and leave for 30 minutes. Separate a small part of whisked eggs for dipping pork chops and leave the rest for frying rice. After dipping the pork chops thoroughly in beaten eggs, pat lightly with plain flour removing excess flour. Put pork chops in a frying pan over high heat until both sides are brown. Set aside.
- Add 2 tablespoons of cooking oil to sauté onion until aromatic, add minced garlic. Toss in mushrooms and leave them to cook until dry. Add green, red capsicum and tomatoes, liberally sprinkle salt. Stir well until all ingredients tenderized. Set aside.
- Add oil in frying pan, pour in the rest beaten eggs. When the eggs cooked half through, toss in white rice, stir well. (See details of how to fry yummy rice.) Stir in 2/3 cooked vegetables, arrange in a ceramic tray (oven proof).
- Heat up the pan again, sauté minced garlic over medium low heat. Add tomato paste, chicken broth. Gradually add plain flour to thicken the sauce, sprinkling salt and sugar to your taste. Toss in pork chops and the rest of vegetables. Place sauce mixture over fried rice. Bake in the oven at 220C for about 15 to 20 minutes, or until cheese turns gold