Baked Pork Chop Rice

Pat the defrosted pork chops dry with kitchen paper to remove excess moisture.

Season both sides of the pork chops with black pepper and sea salt only.

Cut onion into large chunks, slice tomatoes into wedges, and quarter the pineapple.

Heat oil in a wok, add half the beaten egg, then add rice and stir-fry until scattered.

Add the remaining beaten egg, stir-fry until golden, then season with a pinch of salt.

Transfer the fried rice into a baking dish and press it flat to form an even base.

Stir-fry onion, tomatoes, and pineapple in oil for 3–4 minutes until fragrant, then set aside.

Melt butter over low heat, stir in flour for 2–3 minutes, then add tomato paste and cook until fragrant.

Turn off heat, stir in chicken stock until smooth, then turn heat on and add ketchup, Worcestershire, and seasoning sauce until sauce thickens. Add sugar to taste, then stir in the cooked vegetables.

Sear all sides of the pork chops over medium-high heat without oil to lock in the juices.

Place seared pork chops on the rice base, pour the sauce over, then top generously with mozzarella cheese.

Bake in a preheated oven at 190°C for 18–20 minutes until the cheese is golden and bubbly.