Method

• Trim away bones from pork chop. Cut slits at sides (prevent meat from curling up when pan-frying). Use a mallet to tenderize the pork.
• Marinade using all pork chop ingredients (except corn starch and oil), minimum 4 hrs or overnight.
• Preheat oven at 200C.
• Cut all vegetables into small pieces. Set aside.
• Add oil to frying pan. Add lightly beaten eggs (with pinch of salt), scramble, and add some garlic if desired. Add rice and stir fry to mix well. Scoop fried rice into a baking dish and spread evenly.
• Add oil to frying pan. Coat pork chop with corn starch and pan-fry the meat till golden brown on both sides and fully cooked. Place the pork chops on top of the fried rice.
• In the same frying pan, add garlic and onion, saute till aromatic. Add vegetables, seasonings and water. Stir fry and simmer till vegetables slightly softened. Add the vegetables and sauce on top of pork chops.
• Sprinkle mozzarella cheese over the vegetables.
• Bake the pork chop rice at 200C for 15-20 mins, till cheese turns slightly browned and melted.
• Garnish with chopped parsley or seaweed. Best serve hot.

Recipe by Meg Tan