I’ve been making HK Style Baked Pork Chops forever using a recipe my mum gave me years ago. It’s written on letterhead paper from my first full-time engineering job so you are talking at least 15 years ago. Although it tastes pretty good it’s just not quite the same as when I order it in a restaurant.

Here’s a legible version of the recipe.

2 pork chops

2 tbsp vegetable oil

Sauce

3 tbsp ketchup

2 tbsp brown sugar

1 tbsp worchestire sauce

1 can campbell’s golden mushroom soup

Marinade

1 tbsp soy sauce (light)

salt

pepper

1 egg, lightly beaten

flour

Fried Rice*

Pre-heat oven to 325F.

In a small bowl, mix the sauce ingredients together. Set aside. Marinade the pork chops for about 1 hour. Dip pork chop in egg and dust with flour. Heat a frying pan over high heat. Add oil and swirl pan around to cover entire surface. Add pork chops. Turn down to medium heat. Brown for 4 minutes; turn over and fry another 3 minutes.

Place fried rice in a snug fitting oven proof casserole dish. Place the pork chops on top. Cover evenly with the sauce mixture. Place uncovered in oven for 55 minutes.

Fried Rice:

Here is a simple version of fried rice.

2 tbsp vegetable oil

2 coin sized ginger, minced

2 cloves garlic, minced

1 C frozen peas

1 1/2 C cooked rice preferably at least a day old

salt and white pepper

1 tbsp soy sauce

1 egg, lightly beaten

Heat wok over high heat. Swirl in oil. Turn down heat to medium high and add ginger and garlic. Stir quickly so that it doesn’t burn. Add peas and stir fry a few minutes. Add rice and quickly stir fry, breaking up the rice to remove lumps and clumps. Add a pinch of salt and white pepper. Then add soy sauce and continue stir frying. Add more if you want. I use a squirt bottle and usually add more than what I have suggested here. If the rice sticks add a bit of oil along around the edge of the wok and continue stir frying. Create a well in the middle of the rice and add the egg. Let it set a bit and then mix in evenly and take off heat.

I decided to try to find something a little more similar tasting to what I get in a restaurant. I actually had a difficult time finding a baked pork chop recipe either in one of my many cookbooks, at various bookstores, or online. Finally I came across this recipe and thought it looked pretty good so gave it a try and adapted it for my own use.

4 pork chop (preferably thick cut duroc pork chop)
Fried Rice
a large handful of grated cheddar cheese (optional)
flour (enough to lightly coat pork chops)
canola oil for frying

Marinade
1 tbsp light soy sauce
1/2 tsp sugar
1 tsp flour
2 tsp shaoxing wine
1/2 tsp grated ginger
pinch white pepper

Tomato sauce
4 tomatoes, chopped
1 onion, finely chopped
2 clove garlic, minced
1 tsp salt
2 tsp sugar
6 tbsp tomato ketchup
1 tbsp worchestershire sauce
1 tbsp flour
1/2 cup water
2 tbsp vegetable oil

Preheat oven to 400F.

Lightly pound each side of the pork chops with the end of a butcher knife.

Marinade the pork chops for 30 minutes.

Heat oil in a frying pan over a medium heat and fry the garlic and onions.

Once translucent, add the tomatoes and cook for a couple of minutes until softened, stirring frequently.

Add all remaining ingredients to the pan and simmer for 10 minutes, stirring occasionally.

While the sauce is cooking, heat a frying pan over high heat and add 2 tbsp of oil. Lightly flour the pork chop on all sides then fry for 3 minutes on one side and 2 minutes on the other.

Remove from heat and leave to rest.

Make fried rice. I used brown rice this time as I was trying to be somewhat healthy but normally I use long grain white rice.

Place the fried rice into an oven-proof dish and top with the pork chop. Pour over the tomato sauce to cover completely then sprinkle liberally with grated cheese if desired.

Bake in the oven for 30 minutes (45 minutes – if thick cut) until the cheese has melted and the sauce is bubbling. I didn’t add cheese this time.

Variation: After the tomato sauce has simmered the required time, puree the sauce in a blender.