hong kong baked porkchop rice

i google hong kong baked porkchop rice after having it at abc cafe over the long weekend.  i got this recipe and tried it out last night.  all in all pretty good.  the portion is huge in this recipe.  i tried to halve it but there didnt seem to be enough sauce.  i also didnt have ketchup and used spaghetti sauce instead.  also i added some extra veggies like mushrooms in the sauce and also broccoli stems in the rice.  pretty good for a first try!  Oh i also didnt have flour nor bread crumbs so just dredged the pork in panko and egg.  haha ... still not bad! oh and i thought leaving the bone in the porkchop made it fattier and in effect juicier. that and not cooking it all the way through.  i cooked it until probably medium rare then after the oven, it went to medium Oh another thing.  haha i keep thinking of random things in no particular order.  fried rice is best made with not fresh rice but old or day old rice that you made before.  this is because then the rice is more dry, less moist.

Ingredients (Pork Chop)
6 pcs pork shoulder chops, deboned
2 tsp Chinese wine
1 whole garlic, minced
2 tsp salt
freshly ground black pepper
1 cup flour
2 eggs, beaten
1 cup bread crumbs
oil
Ingredients (Egg Fried Rice)
6 cups cooked rice
2 eggs, beaten
1/2 tsp salt
2 tbsp oil
Ingredients (Tangy Tomato Sauce)
4 large tomatoes, sliced
6 tbsp tomato ketchup
1 tbsp Worcestershire sauce
1/2 cup chicken stock
4 cloves garlic, minced
1 large onion, thinly sliced
1 tbsp cornstarch
1 tsp sugar
salt
freshly ground black pepper
Ingredients (Others)
grated mozzarella cheese
grated cheddar cheese
Method (Pork Chop)
1. Tenderize meat by punding it with the back of a cleaver then marinate it in mixture of Chinese wine, garlic, salt, freshly ground black pepper for at least 15 minutes.
2. Place flour in a plate, bread crumbs on a separate plate and beaten eggs on another plate.
3. Prepare a deep fryer and heat oil to 180C.
4. Dredge each cutlet in flour, then in egg and finally in breadcrumbs. Gently place each pork cutlet and cook until golden brown, once cooked transfer into a paper towel lined wire rack. Rest for 5 minutes then cut into 1/4 inch thick strips.
Method (Egg Fried Rice)
1. Using a wok heat up oil until it nearly reaches its smoking point.
2. Add rice and salt and stir fry for a minute.
3. Make a well in the middle of the wok then pour in beaten eggs, once cooked mix in together with the rice.
4. Remove from heat then set aside.
Method (Tangy Tomato Sauce)
1. In a wok sauté the garlic and onions in oil, once onions turn transparent add the chopped tomatoes. Continue to sauté until tomatoes begin to soften.
2. In a mixing bowl mix together tomato ketchup, salt, pepper, Worcestershire sauce, chicken stock and cornstarch. Pour into the wok then simmer for 15 minutes.
Method (Baked Pork Chop and Rice)
1. Place fried rice in a large oven proof dish or casserole
2. Place fried pork chop on top of the rice.
3. Pour the sauce on top of the pork chop.
4. Add grated cheese on top of the sauce.
5. Bake in a 220C preheated oven for 15-20 minutes or until the cheese it completely melted.