Mom's Kitchen: Baked Pork Chop Rice

My Mother is amazing and among her many talents, she is also a fantastic cook.  I learned to sew from her and now I'm hoping to expand my skills in the cooking arena.  Perhaps you'd be interested in joining me in this journey as well? :)

Baked Pork Chop Rice

Prep Time: 30 minutes + marinate overnight

Cook Time: 45 minutes

Due to the number of pictures, please see rest of the recipe after the jump.

Ingredients:

• Pork Prep and Marinade
• 1/2" thick deboned pork chops
• Water (enough to soak all your meat)
• 1 tbsp minced garlic
• Salt and pepper to taste
• 1/2 tbsp corn starch
• 1/2 tbsp oil
• Rice Prep 
• 2 cups cooked rice
• Oil
• 1 tbsp minced garlic
• 1 tsp chicken bouillon mixed in 1/4 cup water
• Salt and pepper to taste
• Gravy
• 1 tsp chicken bouillon
• 1 tbsp minced garlic - we love garlic so please feel free to adjust this to your taste
• 1 cup water
• 1 tbsp corn starch 
• Dash of soy sauce
• Salt and pepper to taste
• (optional) Sprinkling of chopped green onions

Directions:

Pork Chop Prep 

1. Tenderize each side of the pork chops with a mallet
2. Mix your marinade ingredients together and toss in your pork chops
3. Marinate overnight

Rice Prep

1. On medium-low heat, add a little bit of oil into your wok and allow it to get hot
2. Add garlic into the oil and cook ~1 minute
3. Add your chicken bouillon and water mixture
4. Stir
5. Add cooked rice, salt, and pepper
6. Mix well
7. Put rice into your glass baking dish

Pork Chop Cooking

1. On high heat, add a little bit of oil into your wok and allow it to get hot
2. Add your pork chops
3. Sear each side for 5-6 minutes (drain any juices that come out in the cooking process to get a nice brown color on each side)
4. Layer pork chops onto rice in dish evenly

Drain these juices to brown each side

After searing each side for 5-6 minutes, they should look like this

Gravy

1. On medium heat, add a little bit of oil into your wok and allow it to get hot
2. Add your garlic and cook ~1 minute
3. Add water and chicken bouillon (or chicken broth in lieu of water and bouillon)
4. Add a dash of soy sauce for color
5. Add salt and pepper to taste
6. In a separate bowl, mix corn starch in water.  Set aside.
7. Allow liquid to boil
8. While stirring briskly, slowly add your corn starch / water mixture until you achieve the gravy thickness you like
9. Pour gravy over the pork chops and rice 

Garlic and oil

After water and bouillon addition

After adding seasonings

Stirring the corn starch mixture in to thicken

Baking

1. Bake at 400 degrees for 10 minutes
2. Sprinkle green onions on top

Baked Pork Chop Rice along w/ the rest of our dishes - Ma Po Tofu and Veggies in Garlic Sauce

Happy eating!  To all who celebrate Thanksgiving in the US, have a wonderful holiday!