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COOK
Yami Yeung
Country
Hong Kong
YIELDS
4 Servings
TOTAL TIME
50 mins
Ingredients
2 bone in pork chops
½ cup of diced onions
1 clove of minced Garlic
¼ cup of tomato paste
¼ cup of ketchup
½ cup soy sauce
¼ cup of oyster sauce
2 cup of rice
1 ½ tbsp sugar
Cheddar or mozzarella cheese (shredded) for garnish
Directions
Rinse and cook 2 cup of jasmine rice.
Marinate pork chops with some salt, pepper, soy sauce, Oyster sauce and corn starch (optional).
Heat a pan or wok on medium heat. Add in 1 tbsp of oil. Once oil is hot, pan fry pork chops. Depending on the thickness of the pork chops, it will affect cook times. For 1-inch thick pork chops, pan fry 4 minutes on each side. Cook pork chops until 90 percent cooked. (165 degrees close to the bone is fully cooked pork chops). Take pork chops off once it’s cooked.
Turn the heat to medium-low and add in onions and garlic to stir fry until onions are softened. Add in ketchup, tomato paste, water, and sugar and combine. Once the sauce is boiling, pour over the pork chops evenly.
Set oven to bake setting to 350 degrees. Garnish sauce with cheese, and once oven is ready, place the dish in the oven for 15-20 minutes. For the last 2 minutes, change from bake to broil setting on high. Wait for the cheese to char to a slightly burnt and then remove from the oven.
Serve right away and enjoy!
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