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Hong Kong-Style Pork Chop on Rice with Tomato Sauce

A Hong Kong-Style classic with an egg-free, dairy-free and gluten-free spin!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Side Dish
Cuisine: Asian fusion, Chinese
Keyword: dairy free, egg free, gluten free, Hong Kong style, pork chop, rice, turmeric
Servings: 2 people
Calories: 844kcal
Author: Brenda


  • 2 Pork Chop Bone-in, thick-cut
  • 1 1/2 cup White Rice or mixed with brown rice, uncooked
  • 1/2 Onion Red or yellow, cut in strips along the grain
  • 1/3 cup Tomato Paste
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Paprika Powder
  • 1 tsp Onion or garlic powder
  • 1 tbsp Cooking oil light-tasting
  • 4 + 2 tsp Corn starch or sub with arrowroot starch
  • Salt and pepper to taste


  • Coat pork chops with paprika powder, onion or garlic pepper, salt and pepper, and 4 tsp starch. Set aside for 30 mins.
  • Preheat oven at 400F
  • Place uncooked rice, appropriate amount of water as indicate, turmeric and salt in rice cooker. Start cooking and set aside.
  • Place seasoned pork chop on baking rack over a baking tray. Bake at 400F for 10 mins, then turn temperature down to 375F and bake until center of pork chop register at 145F.
  • While pork chop is baking, prepare the tomato sauce. Add cooking oil to sauce pan and sauté sliced onion until fragrant.
  • Add tomato paste and 1/2 cup water to thin out the tomato paste. Stir to combine
  • As tomato sauce come to a boil, dissolve 2 tsp starch in 1/2 cup cold water and add to sauce pan. Stir until sauce begins to get glossy. Add more water to thin out if desired. Season with Salt and Pepper to taste.
  • Assemble by adding turmeric rice to dish, place baked pork chop over rice, and pour the tomato sauce on top.
  • Optional: assemble in an oven-safe dish, top with dairy-free shredded cheese and bake until cheese is golden and melted. Serve immediately.