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  • Writer's pictureJust a Tad Salty


My first trip overseas was in Hong Kong. It was there where I discovered this dish. As a first timer in Hong Kong, you go eat at Cafe de Coral, right? And so on my kids' first trip to Hong Kong, my husband and I took them to Cafe de Coral and of course, ordered Baked Pork Chop. My son loved it, which was why I learned how to cook it.

Through the years, I have been tweaking the recipe here and there, until I was able to come up with something very similar to that of Cafe de Coral's. You may add pineapple slices to this dish if you wish, and other veggies as you desire.



4 pieces boneless pork chops, pounded to ½ inch thick

½ teaspoon garlic powder

Salt and ground black pepper for seasoning

2 eggs, beaten

1 cup all-purpose flour

4 cups white rice, cooked

3 eggs, beaten

Salt for seasoning

1 head garlic, minced

4 large Roma tomatoes, thinly sliced

4 Tablespoons ketchup

1 Tablespoon Worcestershire sauce

1 Tablespoon brown sugar

1 Tablespoon corn starch

1/3 cup chicken stock

Salt and ground black pepper for seasoning

½ cup mozzarella cheese, shredded

½ cup Parmigiano Reggiano, shredded (or Parmesan cheese)

Oil for deep frying (I use rice bran oil)

Oil for sautéing (I use olive oil)


Pork Chop

Season with salt, black pepper, and garlic powder. Set aside.

Place flour in a bowl.

Beat 2 eggs in a separate bowl.

Heat oil for deep frying.

Dredge seasoned pork cutlet in flour, then into the egg, and back into the flour. Set aside. Repeat with remaining pork cutlets.

Deep fry until golden brown in color. Take pork cutlets out of the pan and place on a rack or a plate lined with paper towel. Set aside.


Egg Fried Rice

Beat 3 eggs. Set aside.

Fry rice on medium heat using a wok or a pan.

Season with salt.

Make a well in the center of the wok or pan.

Pour eggs in the center of the work or pan.

Using the frying ladle briskly mix the eggs until cooked scramble style and combine with the fried rice. Set aside.



Pre-heat oven to 425 degrees Fahrenheit.

Using a pan or skillet, on medium heat sauté the garlic. Once tender and aromatic, add the tomatoes.

Stir and cook until tomatoes are tender.

Add ketchup and brown sugar. Stir, set heat to low and let simmer for about 2 minutes.

Mix cornstarch and chicken stock. Make sure cornstarch is completely dissolved.

Pour into the pan or skillet and stir until well incorporated into the sauce mixture.

Add the Worcestershire sauce. Stir.

Season with salt and ground black pepper. Turn off heat and set aside.


Putting it all together

Place pork chops in a baking dish. I used a Pyrex baking dish.

Layer the pork chops with fried rice, tomato sauce and the shredded cheeses.

Bake for 15 to 20 minutes.

Once baked, if you wish, turn the oven’s broiler on to high and broil the dish until the dish’s top layer is golden brown or slightly charred.

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