Crispy Baked Pork Chop Rice with Sweet Soy Tomato Sauce

This baked pork chop rice is a beloved Hong Kong-style diner dish that combines crispy, pan-fried pork chops with fluffy jasmine rice, all smothered in a sweet and savory tomato sauce and topped with gooey, broiled mozzarella cheese. It’s the ultimate comfort food that brings the flavors of a classic cha chaan teng right to your kitchen.

Perfect for a family dinner or a cozy night in, this recipe features thinly pounded pork chops coated in cornstarch for an extra crispy crust. The sauce, made with onion, ketchup, sweet soy glaze and garlic powder, adds a rich umami depth that pairs beautifully with the melted cheese. Garnish with fresh scallions for a pop of color and freshness.

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Ingredients

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Five-Spice PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

20 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and heat broiler to high. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, halve, peel and thinly slice onion. Thinly slice scallions, separating whites from greens.
3. Pat pork dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until pork is about ¼ inch thick. Season all over with five-spice powder, salt and pepper. Working one at a time, coat seasoned pork all over with cornstarch. Use your hands to evenly coat the pork.
4. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 2-3 minutes per side. (Cook in batches if necessary for 4 servings.) Turn off heat; transfer pork to a paper towel-lined plate. Season with salt and pepper. Carefully discard any excess oil and wipe out pan.
5. Heat a drizzle of oil in pan used for pork over medium-high heat. Add onion and scallion whites; cook, stirring occasionally, until onion begins to brown and soften, 3-4 minutes. Reduce heat to medium and add tomato paste, garlic powder, ketchup, sweet soy glaze and ½ cup water (1 cup for 4 servings). Cook, stirring, until sauce has thickened, 2-4 minutes. Turn off heat. Taste and season with salt and pepper.
6. Transfer cooked rice to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) and spread into an even layer. Top rice with pork. Pour tomato sauce over top. Sprinkle with mozzarella. Broil on top rack until cheese is melted and browned, 3-5 minutes. Watch carefully to avoid burning.
7. Serve pork chops and rice family style directly from baking dish. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or basmati. Adjust cooking time and water according to package directions.

Can I make this dish ahead of time?

You can prepare the rice, pork and sauce separately, then assemble and broil just before serving. Store components in the refrigerator for up to 2 days.

What can I use instead of sweet soy glaze?

Mix 2 tablespoons soy sauce with 2 tablespoons brown sugar or honey to approximate sweet soy glaze.