Chinese Baked Tomato Pork Chop Rice

Preheat your oven to 180degrees fan.

Mix together all the marinade ingredients, place the pork chops into the marinade and set aside.

In a hot wok, add a tablespoon of oil. When hot, add in your beaten egg, then when it is still slightly runny, add in your rice. Stir fry and mix together for 2-3 mins until well combined. Season with some salt and pepper. Set it into the base of a rectangular oven dish. Sprinkle half of the grated cheese.

Dip a marinated pork chop into the egg and then into the seasoned flour. Repeat this process for all the pork chops. Shallow fry the pork chops in a hot pan with 1inch of oil for approximately 3mins on each side and place them on top of the fried rice.

To make the sauce, add a tablespoon of oil into a wok/pan. When the oil is hot, add in your onion. Stir fry for 2-3mins.

Now add in your tomatoes, passata, oyster sauce stock and pineapple. Let it simmer for 2-3 minutes until you can see the tomatoes have softened.

Pour the sauce over the pork chops and rice and then sprinkle with a generous helping of grated mozzarella and cheddar cheese. Bake in the oven for 15minutes. Ready to serve.