Baked Pork Chop And Rice In Sweet And Sour Sauce

The baked pork chop rice is cheese on the surface, the sweet and sour sauce is hidden underneath, and the fried pork chop is thick and juicy on the fried rice.

Ingredients

MARINADE PORK:

▢ 0.67 lb /300g pork chop, ,sliced into 1~1.5cm thickness
▢ 1 tablespoon rice wine ,Shaoxing wine (or dry sherry)
▢ 1 tablespoon soy sauce
▢ 1 beaten egg
▢ 1 tablespoon cornstarch
▢ 1 teaspoon ground black pepper

FRIED RICE:

▢ 2 bowls cold fresh-cooked rice or refrigerator overnight rice
▢ 1 tablespoon soy sauce
▢ 1/2 teaspoon salt
▢ 1 teaspoon ground black pepper

BAKING:

▢ 1.5 cup Shredded cheese

Instructions

MARINADE PORK CHOPS:

Cut the pork into 1-1.5 thin slices and use the back of a knife or a meat mallet to loosen the pork chop. You'll need to tap both vertically and horizontally against the grain and then break up the tendons. (Noted 1)
You can read and follow the "Pan-Fried Boneless Pork Chop" instructions in my earlier post.
Put soy sauce, rice wine, egg, ground black pepper, cornstarch, and pork chop in the zip bag or a big bowl. Use your hand to message them with these sauces first so that the pork chop can absorb the sauces better. Put them in the refrigerator for at least 2 hours. You can also leave them overnight.

PREPARE FRIED RICE:

Beat 2 eggs in a bowl and mix well with the white rice. Add 1 tablespoon of oil to a large skillet and heat over medium-high heat. Add the rice to the pan, stir fry for 1 minute, add soy sauce, ground black pepper and salt and stir fry for another 1 to 2 minutes. Or an easy way, you can use white steamed rice. Because the pork chop and sweet and sour sauce already have flavor.
Transfer to a large bowl or other container ready for baking.

FRIED PORK CHOPS:

Put 1 tablespoon of oil in the same pan and add the pork chops. Be sure to dip the chops into the oil in the pan so that each piece of pork chop is covered with oil. Turn the chops only after 2 to 3 minutes so that they get a nice caramel color while frying.
Fry each side for about 2 to 3 minutes, depending on how thick the pork chop is. Thin pork chops will take about 4 to 6 minutes, thick pork chops about 5 to 8 minutes. Or until the underside is caramelized.
Take the pork chops to a plate and cut them into slices about 1" wide when cool. Place them on top of the fried rice and wait for them to bake.

PREPARE SWEET AND SOUR SAUCE:

Add 1 teaspoon of oil to the same pan and stir-fry garlic and onions in it for 1 minute. Add tomatoes and sweet and sour sauce to the pan and whisk the sweet and sour sauce well before pouring. Let it boil for about 2 minutes.
Then pour it over the pork chop and rice.
Finally, add shredded cheese on top.
Preheat the oven to 200~230 degrees, put them in the oven and bake them until the cheese melts on the surface and they've a charred effect.
Ready to serve.

Tips & Notes:

Break up the tendons, so that the meat doesn't shrink into little pieces during frying. And the pork chop will be tender. This is how Chinese restaurants tenderize pork chops.

Nutrition Information:

Serving: 100g Calories: 593kcal (30%) Carbohydrates: 35g (12%) Protein: 58g (116%) Fat: 32g (49%) Saturated Fat: 16g (100%) Polyunsaturated Fat: 2g Monounsaturated Fat: 11g Trans Fat: 0.1g Cholesterol: 250mg (83%) Sodium: 2930mg (127%) Potassium: 983mg (28%) Fiber: 2g (8%) Sugar: 20g (22%) Vitamin A: 1332IU (27%) Vitamin C: 11mg (13%) Calcium: 477mg (48%) Iron: 3mg (17%)

DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.