I think this is quickly becoming one of my signature dishes (well, at least in my mind it is). A play on the fast-food Hong Kong style cha-charn tang baked pork chop rice for the plebs is my own revamped “classier” version of the dish for the bourgeois. Mind you, this dish does take a longer time to prepare and requires more ingredients than the usual mentions on this blog.
INGREDIENTS (serves 3):
- 3 pork chops with bone-in (cut ~1.5 cm thick)
- Bunch of chopped fresh rosemary
- Salt and white pepper, to season
- 1/2 pack of spaghetti
- 1 tablespoon of worcester sauce
- 1 tablespoon tomato paste
- 1 cup of ketchup
- 1 cup beef broth
- 1-2 tomatoes, sliced into wedges
- 1 brown onion, sliced into wedges
METHOD:
1) Wash and pat dry pork chops with paper towels. Marinade the chops with white pepper, salt, and the chopped rosemary.
2) Boil pot of water and add some salt in. Add in pasta and cook al dente (~10 minutes; read package instruction to be precise). Drain in colander then transfer to oven proof baking dish (I love using my pink Le Creuset stoneware). In the meantime, preheat the oven to 200 degrees celsius. 
3) Pan fry pork chops on medium heat until browned on both sides (~2-3 minutes). Layer on top of cooked spaghetti. 
4) Prepare the tomato sauce. Chop tomatoes and onions into wedges.
5) Heat pot on medium-high and lightly fry the onions until slightly browned. Then add the tomatoes and stir around a little. Pour in beef broth, ketchup, worcester sauce, tomato paste and boil until sauce thickens. 
6) Pour sauce carefully all over the prepared pork chop spaghetti dish and generously sprinkle with mozzarella cheese and grated parmesan. 
7) Stick dish in oven and bake for 10-15 minutes until cheese all melted. Serve immediately with vegetable sides. 
