2tablespoonsketchup, 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.