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.
Servings 10
Calories 238kcal
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
