Macau Baked Pork Chop
Crispy pork chop in tangy tomato sauce, topped with melted cheese and baked golden—a Macau classic that delights every bite.
Ingredients
15 items- Pork loin chops 2 pieces
- Salt 1 tsp
- White pepper 1/2 tsp
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Cornstarch 1 tbsp
- Onion 1/2
- Tomato 1
- Ketchup 3 tbsp
- Sugar 1 tbsp
- Water 100 ml
- Flour 2 tbsp
- Cooking oil 5 tbsp
- Mozzarella cheese 50 g
- Parsley a pinch
Nutrition
Steps （6 steps）
Pound pork chops with a meat mallet to about 1 cm. Mix with salt, white pepper, soy sauce, wine and cornstarch. Marinate for 15 minutes.
Heat 1 tbsp oil over medium heat. Sauté chopped onion until translucent, about 2 minutes. Add diced tomato and cook until soft. Stir in ketchup, sugar, 1/2 tsp salt and water. Simmer on low heat for 5 minutes until thickened.
Remove chops from marinade, coat both sides lightly with flour. Heat 3 tbsp oil in another pan over medium-high. Pan-fry chops until golden, about 3 minutes per side. Drain on paper towel.
Preheat oven to 200°C. Place fried chops in a baking dish. Pour the tomato sauce over, then top with shredded mozzarella cheese.
Bake in the middle rack at 200°C for 10-12 minutes, until cheese is melted and golden brown.
Remove from oven, garnish with fresh parsley, and serve immediately.
Tips
Pounding tenderizes the meat and ensures even cooking. The cornstarch in the marinade helps retain moisture. Avoid high heat when pan-frying to prevent burning. Mozzarella gives great stretch; mix with cheddar for extra flavor.
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