Baked Iberico Pork chop Rice

Ingredients:
Iberico pork loin x 4 (Iberico pork has a more tender meat quality)
Fresh Plum Tomatoes x 6
Garlic x 2pc - pressed
Onion x 1pc - diced
Green Peas - blanched for 2 minutes
Mozarella cheese - grated
Tomato based pasta sauce x 1 bot of your choice
Breadcrumbs
Flour
Eggs
Plain White Rice or Fried Rice

How to Make:

1. Wash and wipe dry pork. Then use either back of knife or pork hammer to stumble over the pork to make it more tender and flat.

2. Cut a cross on tomatoes, cook them in boiling water for 1 minute, remove immediately to a bowl of iced water. Remove skin and all the seeds inside. Put the remaining tomato flesh into a small food processor and pulse a few times until it becomes like minced tomatoes. Don't over-do it. Afterwards, place all the pulsed tomatoes into a sieve for a while so that extra juice from the tomatoes will be dripped out.

3. Heat up a pan with olive oil, then add garlic and pan fried until fragrant. Then add the onion and pan fried until soft. Add the tomato pasta sauce and the sieved pulsed tomatoes, mix well and season to your liking. Put this tomato sauce aside.

4. Prepare a wok with corn oil for deep frying the pork chop. Season the hammered pork with salt and pepper. Prepare 1 plate of flour, 1 plate of breadcrumbs and 1 plate of beaten eggs. First dip the pork into flour, shake off excess flour, then dip into beaten eggs and lastly dip into breadcrumbs and deep fry it in the wok until golden brown. Drain oil.

5. Pre-heat oven to 200'C. Place white rice or fried rice on the bottom of a casserole pot. Sliced the deep fried pork chop and line them up on top of the rice. Spoon the tomato sauce on top. Sprinkle the peas on top and lastly the grated cheese. Baked for around 20 minutes and Serve!

Enjoy!