- ½ cup uncooked rice
- 3 eggs (beaten)
- 4 thin cut pork chops (removed bones if needed)
- 3 tablespoons all-purpose flour
- ½ large onion (cut into wedges)
- 1 ½ medium tomatoes (cut into wedges)
- ¾ – 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan (optional)
- vegetable oil
- salt
- ground white pepper
- ½ cup plus 3 tablespoons ketchup
- ½ cup plus 1 tablespoon low-sodium beef broth
- 2 ½ tablespoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon tomato paste
- Cook the rice in a rice cooker. Once the rice is cooked, let it cool at room temperature for at least 1½ hour.
- Preheat the oven to 425˚F.
- In a medium bowl, combine all ingredients for the sauce. Mix well and set aside.
- In a wok or large pan over medium heat, heat up 1 tablespoon vegetable oil. Pour in ½ of the beaten egg. Scramble the eggs until almost cook through. Add the rice and stir-fry with a spatula. Add 2 more tablespoons of beaten egg into the rice. Season with salt. Stir-fry until everything is well mixed. Transfer the fried rice to a baking dish.
- In two plates, put the flour and the rest of the beaten egg on them separately.
- Pat dry the pork chops with paper towels. Season with salt and white pepper. Dust the pork chops first with flour, then dip into the egg.
- In a large pan over medium-high heat, heat up 3 tablespoons vegetable oil. Cook the pork chop in the oil until light brown and cook through, about 2 minutes per side. Drain on paper towels. When the pork chops are warm, cut them into strips. Place them in the baking dish on top of the fried rice.
- In another large pan over medium-high heat, heat up 1 tablespoon vegetable oil. Stir in the onions and cook until light brown, about 3 minutes. Add the tomatoes and cook until slightly soften, about 3 minutes. Stir in the sauce. Turn the heat down to medium-low. Cook for 2 more minutes. Pour the sauce and mixture over the pork chop and fried rice. Top with mozzarella cheese and Parmesan. Cook in the oven for 15 – 20 minutes or until the cheese is golden brown. Serve immediately.
Source: http://themissinglokness.com/2013/04/17/baked-pork-chop-with-fried-rice/
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