There’s nothing quite like the comforting smell of baked pork chops wafting through the house, signaling a meal that promises to be both satisfying and delicious. I discovered this harmonious combination of juicy pork chops, rich tomato sauce, and savory fried rice one rainy afternoon when I craved something hearty yet simple. With just a few ingredients and a sprinkle of love, I transformed leftovers into a dish that felt special.
This Baked Pork Chops with Fried Rice recipe has quickly become a go-to for family dinners; it’s packed with flavor, easy to prepare, and guarantees empty plates. Imagine sinking your fork into a succulent pork chop, perfectly paired with flavorful fried rice, all drizzled with a luscious tomato sauce that ties it all together. Whether you’re cooking for a cozy night in or entertaining friends, this dish will make your kitchen feel alive with joy. Trust me; your taste buds will thank you!
Why will you love Baked Pork Chops with Fried Rice?
Deliciously Satisfying: This recipe brings together tender pork chops and savory fried rice in a delightful combination that is sure to impress.
Easy Preparation: With simple steps and readily available ingredients, even beginner home cooks can master this dish.
Family-Friendly: The flavors appeal to both adults and kids, ensuring everyone at your dinner table is happy and well-fed.
One-Pan Wonder: Cooking everything in one oven-proof dish saves you time on cleanup, allowing you to enjoy the meal with your loved ones.
Comfort Food Classic: The rich tomato sauce elevates the dish, making it feel gourmet without the fuss.
Versatile Recipe: Use leftover rice and customize the sauce to suit your taste. For more ideas on creative side dishes, check out our section on quick and easy rice recipes.
Baked Pork Chops with Fried Rice Ingredients
Here’s everything you need to create this delightful meal.
For the Pork Chops
• 6 pork chops – Choose bone-in for extra flavor and juiciness.
• Salt and pepper – Essential for seasoning; don’t skip this step!
• 1/2 cup flour – Helps create a crispy coating when frying.
• 2 eggs, beaten – Acts as a binding agent for the flour.
• 1 cup canola oil – Ideal for frying due to its high smoke point.
For the Tomato Sauce
• 2 tablespoons canola oil – Necessary for sautéing the onions and garlic.
• 1 onion, chopped – Adds sweetness and depth of flavor.
• 1 garlic clove, mashed – Infuses the sauce with a lovely aroma.
• 1 canned diced tomatoes – The star of the sauce; adds tanginess.
• 1 teaspoon salt – Enhances the overall flavor profile.
• 1 teaspoon freshly ground pepper – Adds just the right kick.
• 1/2 cup ketchup – Provides sweetness and richness to the sauce.
• 1/4 cup oyster sauce – Deepens the umami flavor for a restaurant-style touch.
• 1 tablespoon cornstarch – Thickens the sauce beautifully.
• 1/2 cup water – Combines with the cornstarch to achieve the right sauce consistency.
For the Fried Rice
• 3 tablespoons canola oil – Use to stir-fry the rice and egg.
• 8 bowls of leftover rice – A perfect way to repurpose those fridge leftovers!
• 1 egg, beaten – Adds protein and a lovely texture to the rice.
• 3 tablespoons soy sauce – For a savory depth that ties everything together.
• 2 tablespoons sesame oil – A finishing touch for a nutty flavor.
Now you’re all set to whip up these Baked Pork Chops with Fried Rice!
How to Make Baked Pork Chops with Fried Rice
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Season the pork chops by generously sprinkling salt and pepper on both sides. Dredge each chop in flour, then immerse them in the beaten eggs for a tasty coating.
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Heat the canola oil in a deep skillet over medium-high heat. Carefully place the pork chops in the oil and fry until they turn a lovely golden brown, about 4-5 minutes per side. Set them aside on a paper towel to drain.
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Sauté the garlic and chopped onions in a saucepan with 2 tablespoons of canola oil over medium heat. Cook until they’re fragrant and the onions are transparent, but be careful not to brown them.
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Add the canned diced tomatoes to the pan, stirring gently. Cook for about 5 minutes until the tomatoes begin to soften and break down.
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Stir in the salt, freshly ground pepper, ketchup, and oyster sauce. Lower the heat and let it simmer for 15 minutes so the flavors can meld beautifully.
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Thicken the sauce by mixing cornstarch with water in a small bowl. Stir this mixture into the simmering sauce, cooking for an additional minute until it reaches your desired consistency.
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Prepare the fried rice by heating the remaining canola oil in a wok over high heat until it’s smoking. Add in the beaten egg, scrambling it quickly, then mix in the leftover rice and stir-fry for a couple of minutes. Drizzle with soy sauce and sesame oil to flavor.
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Preheat your oven to 375°F. In a large oven-proof dish, spread out the fried rice evenly. Lay the crispy pork chops on top in a single layer, then pour the rich tomato sauce over each chop.
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Bake in the preheated oven for 20 minutes, or until the sauce bubbles and the top turns slightly brown, signaling it’s time to serve.
Optional: Top with fresh green onions for a pop of color and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Baked Pork Chops with Fried Rice
Fridge: Keep leftover Baked Pork Chops with Fried Rice in an airtight container for up to 3 days. Make sure to let it cool down before sealing to avoid condensation.
Freezer: You can freeze the leftovers for up to 3 months. Wrap the dish tightly with plastic wrap and then aluminum foil to prevent freezer burn.
Reheating: To reheat, thaw overnight in the fridge, then bake in a preheated oven at 350°F for about 20-25 minutes until heated through. Add a splash of water if it seems dry.
Serving Suggestions: For best results, enjoy the dish fresh for flavor, but don’t hesitate to reheat for a quick meal that’s just as satisfying!
What to Serve with Baked Pork Chops with Fried Rice?
There’s something magical about serving a meal that feels complete, inviting your loved ones to gather around the table.
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Garlic Bread: This crunchy, buttery delight complements the rich tomato sauce beautifully, making every bite a savory experience. It’s perfect for scooping up extra sauce!
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Steamed Broccoli: The slight bitterness of fresh broccoli balances the richness of the pork chops while adding a vibrant touch of color and nutrition to your plate.
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Asian Slaw: A crisp, tangy slaw made with cabbage, carrots, and a ginger-soy dressing brings a refreshing crunch and cuts through the savoriness of the fried rice.
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Curried Lentils: Serving lentils adds hearty protein and a warmth of spices that pairs wonderfully with the pork and rice, creating a comforting meal that feels incredibly wholesome.
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Cucumber Salad: A light, refreshing cucumber salad with rice vinegar adds a zing that contrasts nicely with the warm, savory dish. It’s the perfect palate cleanser!
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Chilled White Wine: A glass of chilled Pinot Grigio or Sauvignon Blanc not only refreshes but enhances the overall dining experience with its fruity notes.
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Chocolate Mousse: For dessert, a rich chocolate mousse provides a luxurious finish. Its creamy texture and sweetness will leave everyone delighted and satisfied after the hearty main course.
Expert Tips for Baked Pork Chops with Fried Rice
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Perfectly Seasoned: Always season your pork chops liberally with salt and pepper before cooking. This ensures each bite is packed with flavor.
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Crispy Coating: Make sure the oil is hot enough before frying the pork chops; otherwise, they won’t get that crispy texture you desire.
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Timing is Key: Avoid overcooking the tomato sauce; simmer just long enough to meld the flavors without losing freshness.
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Rice Quality: Use day-old leftover rice for your fried rice; it helps achieve that perfect texture with a delightful chewiness.
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Thickening Sauce: Mix the cornstarch with cold water before adding it to the sauce to prevent lumps and ensure a silky consistency.
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Oven Time: Keep an eye on the pork chops while baking; if you notice the sauce bubbling too vigorously, cover with foil to prevent burning.
Enjoy making these Baked Pork Chops with Fried Rice for a wholesome family dinner!
Make Ahead Options
These Baked Pork Chops with Fried Rice are fantastic for busy weeknights, and you can prep a few components in advance! Season and dredge the pork chops up to 24 hours ahead, storing them in the refrigerator to allow the flavors to deepen. You can also prepare the tomato sauce and refrigerate it for up to 3 days to save time on cooking day. When you’re ready to cook, simply fry the chops and reheat the sauce before assembling everything for baking. By prepping ahead, you ensure that the final dish is just as delicious and stress-free, allowing you to enjoy a homemade meal with minimal effort.
Baked Pork Chops with Fried Rice Variations & Substitutions
Feel free to explore these exciting twists on the classic recipe, letting your creativity shine in the kitchen!
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Spicy Kick: Add a pinch of red pepper flakes to the tomato sauce to give it a delightful heat. This will wake up your taste buds and add an extra layer of flavor.
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Herb-Infused: Incorporate fresh herbs, such as basil or oregano, into the sauce for a vibrant twist. This not only brightens the dish but also adds a fragrant touch.
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Mushroom Medley: Swap half of the fried rice with sautéed mushrooms for an earthy flavor and added texture. This complements the pork beautifully and makes it even more satisfying.
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Gluten-Free: Use almond flour or gluten-free breadcrumbs in place of regular flour for dredging the pork chops, ensuring everyone can enjoy this dish without worry.
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Vegetable Boost: Stir in some frozen peas or diced bell peppers into the fried rice. This adds color, flavor, and nutrients, making it extra family-friendly.
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Sweet and Sour: Substitute half of the ketchup with honey or maple syrup for a sweet-savory blend that adds a delicious tang.
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Zesty Citrus: Squeeze fresh lemon or lime juice over the pork chops just before serving for a bright, zesty finish that elevates the overall flavor.
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Egg-Free: For a vegan-friendly option, replace the eggs in the fried rice with tofu scrambles for a fluffy texture without eggs, keeping all the flavors intact.
Let your imagination take charge as you experiment with these variations while keeping the heart of the dish intact!
Baked Pork Chops with Fried Rice Recipe FAQs
How do I select the best pork chops?
Choose bone-in pork chops for extra flavor and juiciness. Look for chops that have a nice pink color, with minimal dark spots and a good amount of marbling. Thicker chops, around 1 inch, are preferable for this recipe as they’ll hold up well during cooking.
How should I store leftover Baked Pork Chops with Fried Rice?
Store your leftovers in an airtight container in the fridge for up to 3 days. Allow the dish to cool completely before sealing it. For best flavor retention, I recommend reheating in the oven rather than the microwave.
Can I freeze Baked Pork Chops with Fried Rice?
Absolutely! You can freeze the dish for up to 3 months. To do this, wrap it tightly in plastic wrap first, followed by aluminum foil to prevent freezer burn. When you’re ready to enjoy it again, thaw it in the refrigerator overnight.
What should I do if my tomato sauce is too thick?
If your sauce turns out too thick, simply add a little warm water, one tablespoon at a time, stirring until you achieve your desired consistency. If it’s too thin, you can thicken it by mixing a little cornstarch with cold water and adding it to the sauce while simmering.
Are there any dietary considerations for this dish?
Yes! For those with gluten allergies, substitute the regular flour with a gluten-free alternative, and check the labels for the soy and oyster sauce to ensure they’re gluten-free too. If you’re cooking for someone with a seafood allergy, you can replace oyster sauce with soy sauce mixed with a bit of brown sugar for a similar depth of flavor.
Can I use fresh rice instead of leftover rice for the fried rice?
I recommend using leftover rice for the best texture, but if you must use fresh-cooked rice, spread it out on a baking sheet to cool for about 30 minutes before stir-frying. This will help reduce moisture content, mimicking the texture of day-old rice, which is ideal for fried rice dishes.
Baked Pork Chops with Fried Rice: A Family Dinner Delight
Ingredients
Equipment
Method
- Season the pork chops by generously sprinkling salt and pepper on both sides. Dredge each chop in flour, then immerse them in the beaten eggs for a tasty coating.
- Heat the canola oil in a deep skillet over medium-high heat. Carefully place the pork chops in the oil and fry until they turn a lovely golden brown, about 4-5 minutes per side. Set them aside on a paper towel to drain.
- Sauté the garlic and chopped onions in a saucepan with 2 tablespoons of canola oil over medium heat. Cook until they’re fragrant and the onions are transparent, but be careful not to brown them.
- Add the canned diced tomatoes to the pan, stirring gently. Cook for about 5 minutes until the tomatoes begin to soften and break down.
- Stir in the salt, freshly ground pepper, ketchup, and oyster sauce. Lower the heat and let it simmer for 15 minutes so the flavors can meld beautifully.
- Thicken the sauce by mixing cornstarch with water in a small bowl. Stir this mixture into the simmering sauce, cooking for an additional minute until it reaches your desired consistency.
- Prepare the fried rice by heating the remaining canola oil in a wok over high heat until it's smoking. Add in the beaten egg, scrambling it quickly, then mix in the leftover rice and stir-fry for a couple of minutes. Drizzle with soy sauce and sesame oil to flavor.
- Preheat your oven to 375°F. In a large oven-proof dish, spread out the fried rice evenly. Lay the crispy pork chops on top in a single layer, then pour the rich tomato sauce over each chop.
- Bake in the preheated oven for 20 minutes, or until the sauce bubbles and the top turns slightly brown, signaling it’s time to serve.