Hong Kong style baked pork chops are a cheesy layered dish featuring garlic fried rice, tangy tomato sauce and perfectly marinated pork chops. Try this unique twist on pork chops!
Hong Kong Style Baked Pork Chops Recipe
I first discovered this dish at a Hong Kong bistro in Toronto. I was intrigued by the delicious layers of rice, tomato sauce and cheese topped pork chops.
This is my take on the classic Hong Kong dish.
The pork is marinated in soy sauce, Shaoxing wine (Chinese cooking wine), sesame oil, garlic and ginger. The flavor combination provides a sweet and saltiness to the pork that pair perfectly with the tangy tomato sauce and crispy garlic fried rice.
These are not your average pork chops and you will not be disappointed with this unique twist!
What is in this Dish
This is a layered dish consisting of fried rice, tomato sauce and pork chops covered in cheese.
Secrets to Perfect this Dish
- Fried Rice - the secret to fried rice is using day old rice. This helps to prevent and keep the rice from sticking together when frying and getting mushy. If you forget to make your rice a day in advance you can prepare your rice the same day but chill in the fridge for at least 1 hours before frying.
- Tender Pork Chops a few tricks for tender pork chops are to slice the outer edge of fat into 1" sections so the fat does not curl up while cooking. You can use a regular meat mallet or tenderizer but by using the back of a knife to tenderize the meat you can create a cross hatch form that really tenderizes the meat and helps it soak up all the marinade.
How to Make Hong Kong Style Baked Pork Chops
Full Printable Recipe Below
Check out my Video Tutorial Here
Pork Chop Marinade
- Carefully score the fat on the edge of the pork chops with a knife into 1” sections. This will stop the meat from curling up when frying.
- Use the back of a knife to tenderize the pork chops. Rotate the meat 90 degrees and use the back of a knife to tenderize again (this creates a cross hatch pattern to tenderize the meat). Repeat on both sides.
- Combine all of the marinade ingredients with the pork chops and massage in by hand.
- Marinate for 30 minutes – 1 hour.
Garlic Fried Rice
- Cook rice one day in advance and store in fridge. Or cook rice at least 1 hour in advance, spread out in a baking tray and chill in fridge for 1 hour until ready to prepare dish. This will make it easier to fry.
- In a medium sized frying pan, fry garlic on medium heat in oil until just browned, 2-3 minutes.
- Add in day old chilled rice and break up the pieces with spatula. Stir fry with the garlic.
- In a small bowl whisk the eggs. Push rice to the sides of the pan to make a well in the center. Add a splash of oil and pour in the eggs. Scramble the eggs.
- Once the eggs are cooked stir the rice and eggs together until evenly incorporated.
- Pour the fried rice into a 9”x 13” baking dish and set aside.
Tomato Sauce
- In a deep frying pan or sauce pot sauté the onions and garlic in a small amount of oil until softened, 2-3 minutes.
- Add in the canned diced tomatoes and bring to a simmer, 3-4 minutes. If using fresh tomatoes simmer for 5-10 minutes until the tomatoes have cooked down into a sauce.
- Stir in the soy sauce, Worcestershire sauce and ketchup.
- Reserve ½ cup of sauce in a small bowl.
- Pour the remaining sauce over the rice in the baking dish.
Pork Chops
- Preheat oven to 350*F.
- Pan fry the pork chops in a small amount of oil until golden brown on both sides, about 2-3 minutes per side.
- Layer the cooked pork chops on the tomato sauce.
- Pour the reserved ½ cup of sauce over the pork chops.
- Top with the shredded cheese.
Bake
- Place the baking dish on a cookie sheet and bake for 15-30 minutes until the cheese melts and browns. (the cookie sheet will catch any drips if the dish bubbles).
- To serve, use a large spoon to scoop under a pork chop to pick up rice with the pork chop.
Looking for More Asian Inspired Recipes?
Check out some of my most popular recipes!
- Sweet and Sour Pork - in this healthier version of the classic takeout dish, the pork is air fried. There are also healthy swaps in the sweet and sour sauce. A dish the whole family will love!
- Spicy Crispy Chicken - one of my all time favorite recipes on my blog. Tender chicken thighs coated in cornstarch for light crispy exterior. Tossed in the ultimate sweet and spicy sauce.
- Wonton Soup - one of the most well known soups and one of my personal favorites! So quick and easy to make at home. Perfect for a quick lunch or side dish for your next dinner!
Enjoy!
- Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Hong Kong Style Baked Pork Chops
Cheesy layered dish featuring garlic fried rice, tangy tomato sauce and perfectly marinated pork chops. Try this unique twist on pork chops!
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Servings:
Calories: 909kcal
Equipment
Ingredients
- 2 cups mozzarella cheese (shredded)
Garlic Fried Rice
- 2 ½ cups jasmine rice (or white rice of choice (not short grain))
- 4 garlic cloves (finely minced)
- 3 eggs (optional)
Pork Chops
- 12 pork chops (boneless loin)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons Shaoxing Wine (Chinese cooking wine)
- 1 teaspoon ginger (grated)
- 4 garlic cloves (grated or finely minced)
Tomato Sauce
- 3 onions (small, sliced into strips)
- 4 garlic cloves (finely minced)
- oil (for cooking)
- 1 can diced tomatoes (28 ounce can, or 10 fresh tomatoes diced into cubes)
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons ketchup (sub tomato paste and 1 teaspoon sugar)
Instructions
Pork Chop Marinade
- Carefully score the fat on the edge of the pork chops with a knife into 1” sections. This will stop the meat from curling up when frying.
- Use the back of a knife to tenderize the pork chops. Rotate the meat 90 degrees and use the back of a knife to tenderize again (this creates a cross hatch pattern to tenderize the meat). Repeat on both sides.
- Combine all of the marinade ingredients with the pork chops and massage in by hand.
- Marinate for 30 minutes – 1 hour.
Garlic Fried Rice
- Cook rice one day in advance and store in fridge. Or cook rice at least 1 hour in advance, spread out in a baking tray and chill in fridge for 1 hour until ready to prepare dish. This will make it easier to fry.
- In a medium sized frying pan, fry garlic on medium heat in oil until just browned, 2-3 minutes.
- Add in day old chilled rice and break up the pieces with spatula. Stir fry with the garlic.
- In a small bowl whisk the eggs. Push rice to the sides of the pan to make a well in the center. Add a splash of oil and pour in the eggs. Scramble the eggs.
- Once the eggs are cooked stir the rice and eggs together until evenly incorporated.
- Pour the fried rice into a 9”x 13” baking dish and set aside.
Tomato Sauce
- In a deep frying pan or sauce pot sauté the onions and garlic in a small amount of oil until softened, 2-3 minutes.
- Add in the canned diced tomatoes and bring to a simmer, 3-4 minutes. If using fresh tomatoes simmer for 5-10 minutes until the tomatoes have cooked down into a sauce.
- Stir in the soy sauce, Worcestershire sauce and ketchup.
- Reserve ½ cup of sauce in a small bowl.
- Pour the remaining sauce over the rice in the baking dish.
Pork Chops
- Preheat oven to 350*F.
- Pan fry the pork chops in a small amount of oil until golden brown on both sides, about 2-3 minutes per side.
- Layer the cooked pork chops on the tomato sauce.
- Pour the reserved ½ cup of sauce over the pork chops.
- Top with the shredded cheese.
- Place the baking dish on a cookie sheet and bake for 15-30 minutes until the cheese melts and browns. (the cookie sheet will catch any drips if the dish bubbles).
- To serve, use a large spoon to scoop under a pork chop to pick up rice with the pork chop.
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Nutrition
Calories: 909kcal | Carbohydrates: 75g | Protein: 77g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 291mg | Sodium: 1225mg | Potassium: 1432mg | Fiber: 3g | Sugar: 6g | Vitamin A: 490IU | Vitamin C: 13mg | Calcium: 291mg | Iron: 4mg
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