Hong Kong Baked Pork Chop Rice

• 2 piece pork chop
• 14.11 oz pasta sauce
• 7.05 oz onion
• 5 1/3 oz cherry tomato
• 3 1/2 oz pineapple
• 14.11 oz cooked rice
• 2 eggs
• 7.05 oz mozzarella
• 3 1/2 oz aged cheddar
• 3 1/2 oz water
• to taste oil
• pinch salt
• to taste spring onion (optional)

Steps

1. 1.Heat a ridged grill pan until very hot. Rub a little oil over 2 pork chops.▶1:57
2. 2.Sear until grill marks form — one direction of lines is enough. Do not cook the chops through.▶2:34
3. 3.Move the seared chops onto a racked tray. Bake at 120°C (250°F) with top and bottom heat for about 40 minutes (less if the chops are thinner). This temperature is a suggested slow-bake for lean pork, not stated in the video.▶4:22
4. 4.Meanwhile, heat oil in a pan. Add onion, cherry tomatoes, and pineapple, then the pasta sauce and water. Cook 2–3 minutes.▶5:14
5. 5.Beat 2 eggs with a pinch of salt. Heat oil in a pan and fry with the cooked rice (cook fresh rice at a 1:1 water-to-rice ratio, or use leftover rice).▶5:51
6. 6.Spread the egg fried rice in an oven-safe skillet and lay the baked pork chops on top.▶7:21
7. 7.Cover with shredded mozzarella, spoon over the tomato-pineapple sauce, then add cubes of aged cheddar. Garnish with chopped spring onion.▶7:46
8. 8.Bake at 200°C (400°F) for about 8–10 minutes, until the cheese is melted and browned, then serve. This finish temperature is the usual Hong Kong café range, not stated in the video.▶9:00