Baked Rice Pork Chop with Black Pepper Sauce Recipe
Different ways to use Alfredo sauce that aren’t pasta recipes
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“I guess now you’ll have to make pasta,” one of you said when I posted a photo of the two bottles of alfredo sauce Carbone sent to me. “Syke! Didn’t you hear what I said, stupid? Lock in. See, pasta had a problem…”
Decided to create my own version of this Canto-Western, Hong Kong style tea house classic; Baked Pork Chop Rice. Normally the pork chop version is covered in a tomato sauce and cheddar cheese. The seafood version is covered in a white sauce. The steak version is covered in an intense and spicy black pepper sauce; it becomes spicy because of the insane amount of fresh black pepper powder being used. All are sometimes served over rice or spaghetti. Baked until the cheese is bubbly and the edges of the rice fuse with the cheese and become crispy. Served piping hot, out of the oven, in the same vessel it was baked in.
While I still built a bechamel, I didn’t have to use a lot of flour as a thickener because the bottled alfredo already has that. Including roasted garlic flavor and pungent parmesan essence. And add way more black pepper than you’re comfortable with. Top with cheese. Bake on a ridiculously high temp for a while.
Wait until you see what I did with the alfredo sauce next.
Baked Rice Pork Chop with Black Pepper Sauce Recipe
Yields 2 servings
2 thin pork chops
Salt and pepper, to taste
2 tablespoons flour
1 tablespoon butter
1 tablespoon olive oil
3/4 cup milk
1/2 cup roasted garlic alfredo sauce
1 tablespoon black pepper
1 teaspoon oyster sauce
Cheese
Preheat oven to 450F
Season your pork chops and coat with one tablespoon of flour. Set aside.
In a medium size pan, over medium high heat, add butter and oil and let the butter melt. Fry your pork chops until they’re brown and crusty. They don’t need to be cooked through because they’re gonna finish in the oven.
Remove the chops from the pan and set aside. Leave a tablespoon of the butter/oil mixture in the pan and add remaining flour and whisk immediately. Whisk whisk whisk for 1-2 minutes. Allow mixture to bubble to cook out the flour taste.
Slowly add in milk and whisk until the mixture thickens. Add in alfredo sauce. Whisk whisk whisk. Add remaining milk.
If the mixture gets too thick for your liking, add more milk. Or, water. Or, stock. Sometimes adding more milk makes the mixture too rich and I like to cut it with water or stock.
Add black pepper and oyster sauce.
In an oven safe vessel, add a layer of rice, the pork chop, the black pepper sauce and top with cheese.
Bake for 7-10 minutes or until the cheese gets brown and bubbly.
FOR THE VISUAL LEARNERS
*clutches chest* that looks so tasty.
Damn that looks good.