Baked pork chop rice
Ingredients
Golden rice ingredients
- 230 g Long grain rice (1.5 cup of rice cooker measuring cup)
- 1.5 cup water (based on the rice cooker instruction)
- 1 tsp sea salt
- 1 tsp chicken powder
- ½ tsp turmeric powder (fig 1)
- ½ tsp garlic powder (Optional)
Pork chop ingredients
- 800 g boneless pork chop (about 5 pcs / 1.5 cm thickness)
- 1 tbsp cornstarch
- 1 pcs egg
Pork chop seasoning
- 1 tbsp sea salt
- 1 tsp garlic powder
- 2 tsp sugar
- ¼ tsp ground black pepper
- 2 tbsp yogurt (fig2/optional)
Tomato sauce mixture
- ⅔ can condensed tomato soup (fig3/about 200ml)
- 1 tsp dark soy sauce
- 1 tsp Maggi seasoning (fig4)
- 1 tsp garlic powder
- 1 tsp worcestershire sauce (fig5)
- ½ tsp chicken powder
- 25 g butter (about 2 tbsp)
- 3 tbsp ketchup
- 100 ml water
- sugar (Do a taste test and add only if necessary, about 2-3 tsp. I tried 2 times and didn't add any)
Other ingredients
- 150 g shredded cheese (fig6)
Instructions
- Put the golden rice ingredients into rice cooker. Add water as per rice cooker instruction. Start the rice cooker and let it cook the rice
- Tenderize pork chops on both sides. Add Group A seasoning and marinate for 15 minutes or more
- Mix the pork chop with cornstarch and egg. Heat the pan with medium high heat. Add in 2 tsp oil. Pan-fry the pork chop 2-3 mins each side until medium well done. Put it aside
- Put the tomato sauce mixture into the pan and heat it up until the sauce is thickened
- Put the cooked rice into the container, top with tomato sauce, then pork chop, then cheese. Put the container into the oven. Bake it with the highest temperature until the cheese is melted and golden.
