If you’ve ever been lucky enough to travel to Hong Kong for a taste of authentic Cantonese food, you may have come across the incredibly notorious Baked Pork Chop Rice. The sauce seeps into the rice as it bakes, making it incredibly delicious! A Hong Kong cafe classic Have you tried this recipe?! Using the star icons below: RATE and COMMENT! I would love to hear your experience.This Baked Pork Chop Rice is a Hong Kong restaurant classic! Fragrant egg fried rice, golden seared pork and a rich tomato sauce rest under gooey bubbling cheese for the most divine fusion experience. What’s for dinner at your house tonight?! Mmm…I think I need to make this recipe again soon! It’s so good. – Slow Cooker Pork Chops with Mushroom Gravy Add chicken broth to the pan that you browned the pork chops in along with the pork chops and simmer the pork chops in the chicken broth to help tenderize it. Season with salt and pepper on both sides. I’ve seen this recipe served with walnuts: one cup chopped walnuts Tips to making great pork chops: If you don’t have chicken stock, you can use Better than Bouillon: chicken flavor. If you don’t have prepared orange juice, you can use freshly squeezed If you don’t have the Campbells Chicken and Rice soup you can add more chicken stock in the same quantity. For this you will need to bring the liquids in this recipe (OJ, chicken stock and condensed soup) to a boil before pouring it over the rice and covering the 9×13 dish tightly with tinfoil. If you don’t have instant rice you can use regular rice. This allows the meat to relax, giving you a more juicy pork chop. Rest: Allow the pork to rest a few minutes before diving in to eat.Use an instant read meat thermometer to check the internal temp after baking. Anything higher than this temp will make the pork chops become more tough. Check the Temp: Pork needs to be cooked to an internal temp of 145F (in the center part of the meat).Season generously with salt and pepper on both sides before cooking or browning in the pan will help bring out the pork’s best flavor. Season Generously: Pork is known for its lack of flavor without good seasoning.When you take it out of the oven, the rice should be cooked and most of the liquid absorbed. Bake for 35-45 minutes covered with foil.Place the seasoned browned pork chops on top of the rice and cover with tinfoil.Pour the rice, soup mixture, orange juice and chicken broth together into a 9×13 glass baking dish.In a pan set to medium high temp: brown the pork chops and season with salt and pepper on both sides as they cook.Also the chopped flat leaf Italian parsley and orange slices are just added as an easy garnish as a nod to the recipe.
This time I added them into the rice already cooked just before serving. I usually serve sautéd carrots on the side. I added more pork chops for this recipe because I love to have leftover cooked pork for other recipes during the week. After you make this recipe if you have leftover pork, we love to use it to make pork chile verde burritos later in the week. I was recently reminded of how much I love this recipe.
This is one of those easy to prepare recipes, a great recipe for pantry staples. The rice in this recipe cooks in the chicken stock and orange juice mixture. Here’s a family favorite recipe: Pork Chops with orange rice.
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