Pork Chops In Tomato Sauce Over Fried Rice

 

I took inspiration from Hong Kong-Style Baked Pork Chop Rice, but I chose not to bake it, and there was no cheese. I hardly ever eat pork, but I think a tangy tomato sauce goes very well with pork.

Pork Chops (Part 1)

• 2 small boneless 1/4” thick pork loin chops
• 1 tsp sugar
• 1 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp five spice powder
• 2 tsp cooking wine
• 1 tsp light soy sauce
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 2 tblsp vegetable oil

1. Cut 3-4 small slits along the fat on the outer perimeter of each chop to prevent it from curling during cooking.
2. Add sugar, salt, white pepper, five spice powder, cooking wine, and light soy sauce to a zip top bag. Mix well, then put in the pork chops. Toss to thoroughly coat the pork in the marinade and refrigerate for at least 4 hours.

Fried Rice

• 1/4 cup frozen peas and carrots
• 1 tblsp vegetable oil
• 1 egg, lightly beaten
• 1 garlic clove, crushed
• 1 cup cold cooked rice
• 1/4 tsp sugar
• 1/2 tsp salt
• 1/2 tsp sesame oil
• 1/2 tblsp light soy sauce
• 1 tblsp cooking wine

1. Pour boiling water over the frozen peas and carrots and set aside.
2. Heat 1/2 tblsp vegetable oil in a wok over medium high heat and lightly scramble the beaten egg until just set, breaking the egg into smaller chunks. Remove and set aside.
3. Drain the peas and carrots. 
   
4. Add remaining vegetable oil. Sauté the crushed garlic until fragrant.
5. Stir fry the rice and peas and carrots in the garlic oil.
6. Mix sugar, salt, sesame oil, light soy sauce, and cooking wine in a small bowl, then pour over the rice and stir well.
7. Mix in the cooked egg. Turn the heat off and keep warm.

Pork Chops (Part 2)

1. Remove pork chops from the zip top bag and pat dry. 
   
2. Mix cornstarch with baking powder and lightly coat the pork chops.
3. Heat oil in a large frying pan over medium high heat.
4. Fry the pork chops for a minute on each side. Place on paper towels to remove excess grease. Let the pork chops rest while making the sauce.

Tomato Sauce

• 1/2 tblsp vegetable oil
• 1 tblsp butter
• 1 shallot, diced
• 1 tblsp tomato paste
• 1/2 tsp chicken bouillon powder
• 1 small tomato, finely chopped
• 1/4 tsp sugar
• 1/2 tsp light soy sauce
• 1/2 cup water
• 1/2 tblsp cornstarch
• salt to taste

1. Heat oil and butter in a skillet over medium heat. Sauté the shallot until translucent. 
2. Mix tomato paste, chicken bouillon powder, tomato, sugar, light soy sauce, and 1/4 cup water and pour in to the skillet. Reduce heat to medium low and cook for 3 minutes.
3. Mix cornstarch with 1/4 cup water to make a slurry. Pour into the skillet and stir until the sauce is thickened. Add salt to taste. Keep warm.

Assembling the dish

1. Slice the pork chops into 1/2”-wide strips. 
2. Spread the fried rice at the bottom of a dinner plate.
3. Place pork chop strips in a single layer on top of the fried rice. 
4. Ladle the tomato sauce over the pork chops.