Baked Pork Chop Rice
Equipment
Ingredients
Pork Chop
pork shoulder (raw)
300 g
egg (beaten)
1 piece
bread crumbs (dry)
100 g
Sauce Base
butter (room_temperature)
40 g
flour (all_purpose)
40 g
tomato paste (concentrated)
40 g
pasta sauce (ready_to_use)
100 g
chicken broth (liquid)
400 ml
Worcestershire sauce (liquid)
10 g
light soy sauce (liquid)
10 g
Maggie seasoning (liquid)
10 g
Fried Rice
cooked rice (cooked, cooled)
400 g
egg (beaten)
2 piece
scallion (chopped)
40 g
Toppings & Garnish
cherry tomato (halved)
150 g
cheese (grated)
100 g
egg (raw)
1 piece
salt (fine)
4 g
Instructions
Prepare the pork chop
Season and coat the pork shoulder with egg and breadcrumbs for a crispy exterior.
Create the creamy tomato sauce
Prepare a rich roux-based sauce combining tomato paste, pasta sauce, and seasonings.
Pan-fry the pork chop
Fry the breaded pork chop until golden brown on both sides.
Prepare fried rice
Stir-fry rice with eggs and scallions for a flavorful base.
Assemble the dish
Layer fried rice, cherry tomatoes, fried pork chop, and sauce in baking dish.
Bake with cheese topping
Top with grated cheese and bake until cheese is melted and golden.
Fry sunny side up egg
Fry an egg sunny side up to top each serving.
Serve the dish
Plate the baked pork chop rice and top with the sunny side up egg.
Original recipe
Storage
Store pork chop and rice separately if possible. Reheat in oven for best texture. The sunny side up egg should be made fresh when serving.
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