Baked Pork Chop over Fried Rice (焗豬扒飯)

A little bit tired of regular grilled pork chop and panko crusted pork chop.
Also tired of plain fried rice.
Then I remember this classic Hong Kong style meal.

Ingredients:
Panko crusted pork chop:

• 3 pieces of thick cut boneless pork chop;
• Chinese cooking wine, soy sauce;
• one egg;
• one cup of flour;
• one cup of panko breadcrumb (or original flavor bread crumb)

1 1/2 cups of fried rice (with eggs, chopped tomatoes, diced onion, diced pepper, diced onion);

1 8oz can of tomato sauce, 1/2 cup of chicken broth/water, soy sauce,

1 cup of Mozzarella cheese

Procedures:
Panko crusted pork chop:

• pound the pork chops to medium thickness;
• marinade the pork chops with cooking wine and soy sauce, for about 20 minutes;
• beat the egg in a shallow bowl;
• heat up a pan with a tablespoon of oil over medium heat;
• coat the pork chops in flour, then egg, and then panko bread crumb.
• cook the pork chops in the pan, about 3 mins each side. Then set aside.
• pour the tomato sauce, soy sauce, and the chicken broth/water in the pan, mix well, and put the pork chops into the sauce, coat the pork chops evenly with the sauce.

put the fried rice in an baking pan,  then lay the pork chops on top of the rice, pour any remaining tomato sauce on the top, and cover the top with Mozzarella cheese.

Baked the pork chop with rice in the oven at 350F, for about 20 mins, or until the cheese totally melts and starts to brown a little bit.

Ready, set, eat.