Baked Pork Chops and Rice

Baked Pork Chops and Rice --Hong Kong Style (港式豬扒焗飯)

Baked pork chops rice (豬扒焗飯) is very popular and common dish among Hong Kong cafes and restaurants. I remembered I had this dish when I was a kid. Some like to use stir fried rice, baked pork chops with tomatoes sauce and cheese. Not only pork chop bake rice is tasty but also simple to make them using instant pot. Besides, this Hong Kong style baked pork chops ingredients are mainly tomato soup, frozen vegetables, pork chop, rice and cheese. Also, this recipe has step by step photos to show you how to make instant pot baked pork chop with tomatoes and rice.

Cooking tips for baked pork chops recipe with rice:

In fact, I like to use tomato soup because we love more sauce to serve with rice. Therefore, I suggest to use tomato soup if you like more sauce for the rice. However, tomato paste is fine. In addition, I like to use bone in pork chops which give more flavor to the sauce and taste even better. On the other hand, I like to use instant pot to cook rice because it’s tasty and quicker. Normally, I push the button manual and adjust time for 6 minutes and natural release. Although this recipes is written by using instant pot, you don't have to use a pressure cooker and still can make this baked pork chop with tomatoes and rice. When the sauce and pork chop is done, pour them over the rice and topping with cheese. Then, put it in an oven and broil it for 5 minutes until the cheese melt and golden brown.

Ingredients:

Pork chops with bones 2-3 lbs

Frozen mix vegetables 1 small bag (around 3 cups)

Cheese (Mexican style or mozzarella) 2 cups for topping

Cook rice 3 cups

Marinate for pork chops:

Salt ½ teaspoon

Soy sauce 1 tablespoon

Brown sugar 1 teaspoon

(Marinate over night has the best result)

Sauce:

Tomato 1 can

Tomato soup or tomato paste 1 can

Water 1 /2 cup

Chicken broth 1 can

Salt ½ teaspoon

Sugar 2 tablespoons + 1 teaspoon

Thicken Sauce:

Corn starch 4 tablespoons

Water 6 tablespoons

Instructions:

1. Marinate the pork chops overnight has the best result , if not just a few hours before cooking is ok too

2. Cook 3 cups of rice in a rice cooker or pressure cooker. Set it aside for later.

3. Browning the pork chops in the instant pot by push the sauté button then set it aside on the plate

4. Pour a can of tomatoes, a can of tomato paste or tomato soup, broth, water, soy sauce, salt and sugar into instant pot, the pressure cooker and stir it. Put the pork chops back in the instant pot. Then, cover the lid and close the vent. Push manual setting for 1 minute then quick release.

5. Take out the pork chop and set them aside. Add frozen vegetables to the sauce. Use a bowl mix corn starch and water. Push sauté button on instant pot then add corn starch mixture into the sauce and stir until the sauce is thicken.

6. Put cooked rice into a baking tray and add sauce on top of the rice

7. Lay the pork chops on top of the rice and topping with cheese8. Broil in oven for around 5 minutes until cheese melts and golden brown

You May Also Like These Instant Pot Recipes:

• BBQ RIBS
• LO MAI GAI (糯米雞)

• SOY SAUCE CHICKEN (豉油雞)

• DRIED BOK CHOY SOUP (菜乾湯)
• LOTUS ROOT AND PORK BONE SOUP (蓮藕豬骨湯)

• BRAISED CHINESE MUSHROOMS

• NIAN GAO CHINESE NEW YEAR CAKE
• PHO VIETNAMESE NOODLE SOUP
• SIMPLE BEEF STEW
• GINSENG CHICKEN SOUP (SAMGYETANG) 삼계탕 蔘鷄湯
• PERFECT HARD BOILED EGGS 

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BAKED PORK CHOPS AND RICE

Baked pork chops and rice (港式豬扒焗飯) is a very popular and common dish among Hong Kong cafes and restaurants. Not only pork chop bake rice is tasty but also simple to make them by using instant pot. 

5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian, Chinese

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Resting time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 10

Calories: 238kcal

Author: Tracy O.

Ingredients

• ▢ 2-3 lbs Pork chops with bones
• ▢ 1 small bag Frozen mix vegetables (around 3 cups)
• ▢ 2 cups Cheese (Mexican style or mozzarella) for topping
• ▢ 3 cups Rice

MARINATE FOR PORK CHOPS:

• ▢ ½ teaspoon Salt
• ▢ 1 tablespoon Soy sauce
• ▢ 1 teaspoon Brown sugar

SAUCE:

• ▢ 1 can Tomato
• ▢ 1 can Tomato soup or tomato paste
• ▢ 1 /2 cup Water
• ▢ 1 can Chicken broth
• ▢ 1 /2 teaspoon Salt
• ▢ 2 tablespoons & 1 teaspoon Sugar

THICKEN SAUCE:

• ▢ 4 tablespoons Corn starch
• ▢ 6 tablespoons Water

Instructions

• Marinate the pork chops overnight has the best result , if not just a few hours before cooking is ok too
• Cook 3 cups of rice in a rice cooker or pressure cooker. Set it aside for later.
• Browning the pork chops in the instant pot by push the sauté button then set it aside on the plate
• Pour a can of tomatoes, a can of tomato paste or tomato soup, broth, water, soy sauce, salt and sugar into instant pot, the pressure cooker and stir it. Put the pork chops back in the instant pot. Then, cover the lid and close the vent. Push manual setting for 1 minute then quick release.
• Take out the pork chop and set them aside. Add frozen vegetables to the sauce. Use a bowl mix corn starch and water. Push sauté button on instant pot then add corn starch mixture into the sauce and stir until the sauce is thicken.
•  Put cooked rice into a baking tray and add sauce on top of the rice
• Lay the pork chops on top of the rice and topping with cheese
• Broil in oven for around 5 minutes until cheese melts and golden brown

Notes

 

 

Nutrition

Calories: 238kcal

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