Hong Kong Style Baked Pork Chop and Rice

Pork Chop

1. Tenderize meat by pounding it with the back of a cleaver then marinate it in mixture of Chinese wine, garlic, salt, freshly ground black pepper for at least 15 minutes.
2. Place flour in a plate and beaten eggs on another plate.
3. Prepare a deep fryer and heat oil to 180C.
4. Dip cutlet in egg and then in flour making sure it is coated well. Gently place each pork cutlet and cook until golden brown, once cooked transfer into a paper towel lined wire rack.

Egg Fried Rice

1. Using a wok heat up oil until it nearly reaches its smoking point.
2. Add rice and salt and stir fry for a minute.
3. Make a well in the middle of the wok then pour in beaten eggs, once cooked mix in together with the rice.
4. Remove from heat then set aside.

Tangy Tomato Sauce

1. In a wok sauté the garlic and onions in oil, once onions turn transparent add the chopped tomatoes. Continue to sauté until tomatoes begin to soften.
2. In a mixing bowl mix together tomato ketchup, salt, pepper, Worcestershire sauce, chicken stock and cornstarch. Pour into the wok then simmer for 15 minutes.

Baked Pork Chop and Rice

1. Place fried rice in a large oven proof dish or casserole
2. Place fried pork chop on top of the rice.
3. Pour the sauce on top of the pork chop.
4. Add grated cheese on top of the sauce.
5. Bake in a 220C preheated oven for 15-20 minutes or until the cheese it completely melted.