Hong Kong Style Baked Pork Chops and Rice
6 pieces of pork loin chops
6 cups cooked rice
1/2 cup diced carrot
1/4 cup baby peas
1/4 cup corn kernels
1/2 large onion, finely chopped
2 eggs, beaten
1 cup plain flour mixed with 1 cup water for batter
salt and pepper
For the sauce:
1 teaspoon garlic mince
1 small carrot, sliced
1/2 cup onion, cut into 1cm x 1cm cube
1/2 cup green capsicum, cut into 1cm x 1cm cube
1 tin of 415g tomato soup
- Marinate pork chops with salt and pepper for 30 minutes.
- Heat oil in a wok or a large pan, add beaten eggs, diced carrot, onion, and corn. Stir for half a minute, then add the cooked rice and keep stirring until it is well mix. Season with salt, pepper and sugar. Place the cooked rice into a casserole dish.
- Dip the pork chops into the batter and fry into hot pan with sufficient oil. Cook until both sides are browning but not fully cook. Lay the chops on top of the fried rice.
- Heat a little oil in pan, add garlic, onion, carrot and capsicum and stir for a minute. Then add a tin of tomato soup and turn the heat down. Let it simmers for a few minutes. Pour the sauce over the rice and sprinkle some cheese over the top.
- Bake the pork chops and rice in a 230c preheated oven for 20 minutes or the cheese is getting brown. Cover it with the lid, turn the oven down to 180c. Bake for a further 30 minutes until the sauce is well absorbed into the rice and the vegetable is tender.