Hong Kong-Style Pork Chop on Rice with Tomato Sauce
A Hong Kong-Style classic with an egg-free, dairy-free and gluten-free spin!
Servings: 2 people
Calories: 844kcal
Ingredients
- 2 Pork Chop Bone-in, thick-cut
- 1 1/2 cup White Rice or mixed with brown rice, uncooked
- 1/2 Onion Red or yellow, cut in strips along the grain
- 1/3 cup Tomato Paste
- 1/2 tsp Turmeric Powder
- 1/2 tsp Paprika Powder
- 1 tsp Onion or garlic powder
- 1 tbsp Cooking oil light-tasting
- 4 + 2 tsp Corn starch or sub with arrowroot starch
- Salt and pepper to taste
Instructions
- Coat pork chops with paprika powder, onion or garlic pepper, salt and pepper, and 4 tsp starch. Set aside for 30 mins.
- Preheat oven at 400F
- Place uncooked rice, appropriate amount of water as indicate, turmeric and salt in rice cooker. Start cooking and set aside.
- Place seasoned pork chop on baking rack over a baking tray. Bake at 400F for 10 mins, then turn temperature down to 375F and bake until center of pork chop register at 145F.
- While pork chop is baking, prepare the tomato sauce. Add cooking oil to sauce pan and sauté sliced onion until fragrant.
- Add tomato paste and 1/2 cup water to thin out the tomato paste. Stir to combine
- As tomato sauce come to a boil, dissolve 2 tsp starch in 1/2 cup cold water and add to sauce pan. Stir until sauce begins to get glossy. Add more water to thin out if desired. Season with Salt and Pepper to taste.
- Assemble by adding turmeric rice to dish, place baked pork chop over rice, and pour the tomato sauce on top.
- Optional: assemble in an oven-safe dish, top with dairy-free shredded cheese and bake until cheese is golden and melted. Serve immediately.