Entree: China – Hong Kong – 焗豬扒飯 ➤ guk6 zyu1 paa4 faan6 (Hong Kong–style oven-baked pork chop served over seasoned rice with a savory tomato-based gravy)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 5 min

Total 1 hr

Ingredients

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 2 cups (370 g) long-grain or jasmine rice, rinsed and drained (uncooked)
- 2 1/4 cups (540 ml) water or low-sodium chicken broth for cooking rice
- 2 tbsp (30 ml) vegetable oil, divided
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic (about 6 g), minced
- 1 cup (240 ml) canned crushed tomatoes
- 3 tbsp (45 ml) ketchup
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) sugar
- 1 cup (240 ml) chicken broth
- 1 tbsp (9 g) cornstarch mixed with 2 tbsp (30 ml) cold water (slurry)
- 1 egg, beaten (for light dredge)
- 1/2 cup (60 g) all-purpose flour for dredging
- Salt and pepper to taste (about 1 tsp / 5 g salt and 1/2 tsp / 2.5 g pepper)
- 2 tbsp (30 g) butter
- Optional: 1/2 cup (50 g) shredded cheddar or mozzarella for topping

Instructions

1. Preheat oven to 375°F (190°C). Cook the rinsed rice with 2 1/4 cups (540 ml) water or broth in a rice cooker or on the stove until tender. Spoon cooked rice into a 9x13-inch (23x33 cm) ovenproof baking dish, spreading to an even layer; keep warm.
2. Season pork chops with salt and pepper. Lightly dredge each chop in flour, dip in beaten egg, then shake off excess. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat and pan-sear chops 2–3 minutes per side until golden (they will finish cooking in the oven). Remove chops and set aside.
3. In the same skillet, add remaining 1 tbsp (15 ml) oil and butter; sauté onion until translucent, about 5 minutes. Add garlic and cook 30 seconds. Stir in crushed tomatoes, ketchup, tomato paste, soy sauce, Worcestershire, sugar, and chicken broth. Simmer 4–6 minutes to blend flavors.
4. Whisk in cornstarch slurry and simmer until sauce thickens to a glossy, spoonable consistency, about 2 minutes. Taste and adjust seasoning with salt and pepper.
5. Pour about half of the tomato gravy evenly over the rice in the baking dish. Arrange the seared pork chops atop the rice and spoon remaining gravy over the chops. If using cheese, sprinkle it evenly over the top.
6. Bake in preheated oven until pork reaches 145°F (63°C) and sauce is bubbling, about 12–15 minutes. Remove, let rest 5 minutes, then serve hot, spooning extra sauce over rice.