RICE AND PORK CHOP BAKE:
1 lb. pork chops, bones off, cut into large pieces
2 eggs, beaten
4-5 cups cooked rice
veggie mix:
2 tomatoes,
cut into large dice
10 whole
small button mushrooms
1 cooked
carrot, cut into ½-inch dice
1 onion,
finely chopped
1 celery
stalk, thinly sliced
1 clove
garlic
4 tbsp.
cooked peas
sauce:
4 tbsp.
tomato ketchup
1 ½ cups
chicken stock or water
4 tbsp.
butter
2 tbsp. all
purpose flour
seasoning for pork chops:
½ tsp. each salt
& garlic powder
1 tsp. sugar
½ tsp. Maggi
seasoning sauce or dark soy sauce
1 tsp. each brandy
& Worcestershire sauce
sauce-seasoning:
1 tsp. each salt
& brandy
½ tsp Maggi
sauce or dark soy sauce
2 tbsp.
Worcestershire sauce
freshly
ground black pepper
1 tbsp.
sugar
cooking oil
Pound pork chops several times to tenderize. Add
seasoning and marinade for 30 minutes.
In a large saucepan, heat enough oil for deep frying to
370 degrees; or until bubbles rise quickly when tested with a dry chopstick
dipped into it. Reduce heat slightly. Dreg pork pieces with a thin coating of
flour and deep-fry in the hot oil until golden brown, 2-3 minutes. Remove with tongs
and drain on paper towers. Cool, strain and save oil for other uses.
Heat 1 tbsp. oil until hot, add beaten eggs and
scramble for 30 seconds. Quickly add in the rice, toss together and cook until
rice is hot. Transfer rice to an oven-proof casserole. Arrange pork pieces on
top of rice. Keep warm.
Preheat oven to 425 degrees F. Wash and dry saucepan
and heat 1 tbsp. oil over high heat until hot. Cook onion, celery and mushrooms
for 5 minutes or until softened. Add carrots and peas, tomato ketchup and the flour.
Cook together over low heat for 2-3 minutes, stirring constantly. Gradually add
chicken stock or water and whisk until sauce is smooth and free of lumps. Add in
sauce-seasoning ingredients. Simmer sauce for 5 minutes. Pour sauce over pork
and rice.
Bake 5-10 minutes in the hot oven until golden
brown. Serve at once.
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