HK STYLE BAKED PORK CHOPS OVER FRIED RICE
Serving size: 4
For the pork chops:
2 pork chops, bone in and about 1/2 inch thick
2 tablespoons mirin (or sake)
2 gloves garlic, minced
1 tablespoon garlic powder
1 cup flour
1 egg, beaten
1 cup bread crumbs or panko
1/4 cup canola oil (or less) for frying
shredded cheese, for baking
For the sauce:
1 tablespoon olive oil
1 large onion, coarsely chopped
2 cloves garlic, minced
3 medium sized tomatoes, chopped
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon corn starch and water mix
1. Marinate pork chops with mirin, garlic, garlic powder, salt, and pepper for about 30 minutes.
2. Roll pork chops in flour, eggs, and bread crumbs.
3. Pan fry pork chops on medium heat until golden brown. Don’t cook too long because they will finish cooking in the oven.
4. Set aside.
1. Sautee onions and garlic in olive oil. Do not brown.
2. Add tomatoes and cook until softened.
3. Add Worcestershire sauce, salt, and pepper.
4. Add ketchup and stir.
5. Reduce heat and let simmer for 15-20 minutes.
6. Add cornstarch and water mix to thicken sauce.
Ready for the oven:
1. Preheat oven 350 degrees F.
2. Place fried rice in a deep casserole dish.
3. Place pork chops over rice.
4. Spread sauce evenly and add shredded cheese.
5. Bake at 350 degrees F for 20-22 minutes. (you should be able to smell it waft through the air about now)
(Adapted from http://www.thetastyspot.com/?p=492)