#CookingwithWOM: How to make the perfect baked pork chop with fried rice

by: Fiona To, Content creator
20 May 2020

Who would fail to recognize cha chaan teng classic baked pork chop with fried rice? From the tangy tomato sauce to the oozing melted cheese on a bed of rice, this quintessentially Hong Kong dish is unsurprisingly a staple on any dining table.

If you’ve always wondered how this local fave is made, Fiona To has generously shared with us her not-so-secret recipe. With a great passion in food, travel, wine and baking, Fiona is always in the kitchen or out exploring the world and also local gems in Hong Kong, one of the most vibrant and exciting food cities. Having attended Le Cordon Bleu in Tokyo to pursue her patisserie dreams, she has a sweet tooth and is always keen to share her baking creations with friends. 

The next time you’re having a craving, ditch your favourite cha chaan teng for a moment and try out this recipe instead.

Baked Pork Chop with Fried Rice (3 servings)
Ingredients for the pork chop marinade

4 thin-cut pork chops (you may use boneless pork chops if that’s what you prefer)

2 tbsp cornstarch 

2 tsp sugar

2 tsp salt

½ tsp white pepper 

2 tbsp water 

Ingredients for the rice base

2 bowls of leftover rice

2 eggs, beaten

¾ to  1 cup of shredded mozzarella cheese

vegetable oil 

Ingredients for the sauce

4 tomatoes, peeled and diced

2 tbsp ketchup

1/4 cup of beef broth

2 tbsp sugar

2 tbsp soy sauce

1 tbsp Worcestershire sauce

1 tsp tomato paste

½ large onion, cut into wedges


Use the back of the knife to beat the pork chops. (This helps tenderize the meat)

Marinade the pork chops and refrigerate for 30 minutes. 

Preheat the oven to 220˚C.

In a frying pan, saute the onions until they become light brown for about 3 minutes. Then, add the tomatoes and cook until they soften slightly for about 3 minutes as well. 

Add in other ingredients for the sauce and let it simmer for 10 to 15 minutes.

In a wok or large pan,  heat up 1 tbsp of vegetable oil over medium heat. Then pour in ½ of the beaten egg and scramble until almost cooked through. 

Add the rice and stir. Add the remaining egg into the rice. Then, season with salt. 

Stir-fry until everything is evenly combined. Then, transfer the fried rice into a baking dish.

In a large pan, cook the pork chops until it turns light brown over medium-high heat for about 2 minutes per side. 

Drain the excess oil with paper towels. When the pork chops have slightly cooled, cut them into thick strips. Place them on top of the cooked fried rice.

Pour the sauce mixture over the pork chop and fried rice. Top it with mozzarella cheese and parmesan. 

Bake it in the oven for 15 to 20 minutes or until the cheese turns golden brown. 

Serve immediately.