Ingredients:
For pork chops
- 1 tablespoon ginger juice;
- 3/4 cup safflower oil;
- 4 pieces 1/2” (1 cm) thick pork chops, about 1 1/2 to 2 lb (0.75 - 1 kg) clean and pat dry;
- 1/2 cup all purpose flour;
- 2 eggs;
- Sea salt.
For tomato sauce
- 1 tablespoon safflower oil (for high heat);
- 2 large onions, thinly slice;
- 8 cloves garlic, peel and coursely chop (about 2 tablespoons);
- 5 big tomatoes about 4 lb (2 kg), peel and seed;
- 1 can 28 fl oz (794 gm) peeled tomatoes;
- Sea salt.
For fried rice
- 2 cups 1 day old cooked rice;
- 3 eggs;
- 2 tablespoons fresh English peas or frozen peas;
- 1 1/2 tablespoons safflower oil, can use the oil from frying the pork chops;
- 1/4 cup water;
- 1/2 teaspoon sea salt.
For cheese (optional):
- 1/2 cup coarsely grated Australian cheddar cheese;
- 2 tablespoons finely grated Parmigiano-Reggiano cheese.
Recipe:
Serving for 4
For pork chops
- Add ginger juice and sea salt to the pork chops, marinate overnight;
- Beat 2 eggs in a bowl and add pork chops;
- Coat pork chops with a bed of flour;
- Add 3/4 cup of safflower oil in a heavy sauté pan over medium high heat;
- Brown both sides of pork chops;
- Pre-heat oven to 350˚F (180˚C);
- Place pork chops in for 7 minutes;
- Turn them over under the broiler for 2 minutes or until they are crispy;
- Take pork chops out and let them rest for 5 minutes.
For tomato sauce
- Heat 1 tablespoon of safflower oil in a heavy sauté pan over medium high heat;
- Add onion and cook until soft and translucent;
- Then add garlic;
- Add seeded tomatoes and then canned tomatoes;
- Cook them together until the tomatoes become a paste;
- Add salt if desired.
For fried rice
- Sauté English peas or frozen peas with safflower oil and salt;
- Take them out and set aside;
- Heat 1 1/2 tablespoons of safflower oil in a heavy sauté pan over medium high heat;
- Add cooked rice;
- Dissolve sea salt in water;
- Sprinkle salted water to the rice to add flavor and help separate it;
- Creat a well in the middle of the rice;
- Add 1/2 tablespoon of safflower oil and pour eggs in;
- Let the egg white to solidify before mixing with rice, it looks and tastes better;
- Add English peas and stir fry together.
For the finished dish
- Layer fried rice on the bottom, pork chops and then tomato sauce;
- Place in oven for 5 minutes;
- Take them out and add cheese if desired;
- Put them back in the oven for 2 minutes or until the cheese melt;
- Add grated Parmigiano-Reggiano cheese and put them back under the broiler until cheese melt;
- Plate it and serve hot.