Baked Pork Chops with Fried Rice

Season pork chop with salt and pepper. Dredge the pork chops a piece at a time, first in flour, then in the beaten egg.

Heat oil and deep-fry pork chops in medium high heat until slightly golden brown. Set aside.

To prepare the sauce, saute garlic and the onions in oil in a saucepan until translucent without browning.
Add tomatoes, and saute until tomatoes begin to soften. Add salt, pepper, ketchup and oyster sauce. Reduce heat and simmer for 15 minutes. Dissolve cornstarch in water and thicken sauce with cornstarch slurry.

To prepare rice, heat oil in a separate wok until smoking. Add eggs, then add cooked rice and stir fry over high heat. Add soy sauce and sesame oil to taste.

Preheat oven to 375ºF. Transfer fried rice to a large oven proof dish. Place fried pork chops on top of the rice in a single layer. Pour the sauce evenly over the pork chops.

Bake 20 minutes or until sauce is slightly brown on top.