Hong Kong Style Baked Pork Chop Spaghetti

HK Style Baked Pork Chop SpaghettiI 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


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. Boiling pasta 3) Pan fry pork chops on medium heat until browned on both sides (~2-3 minutes). Layer on top of cooked spaghetti. _DSC1519 4) Prepare the tomato sauce. Chop tomatoes and onions into wedges._DSC1516 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. _DSC1517 6) Pour sauce carefully all over the prepared pork chop spaghetti dish and generously sprinkle with mozzarella cheese and grated parmesan. _DSC15247) Stick dish in oven and bake for 10-15 minutes until cheese all melted. Serve immediately with vegetable sides. _DSC1526 _DSC1532

5 Comments Add yours

  1. Wendy says:

    This was so simple and delicious! Thank you for posting this recipe. Next time, I will be adding mushroom to it.

    1. Hey Wendy! thanks for your commentary – glad you liked it. This is one of my specialities 🙂 Please PM me to let me know how it goes (re: adding the mushroom part). Now that I left my last job that was keeping me super busy, I’ll be working on creating more recipes and content this year. Stay tuned and appreciate any feedback or suggestions you may have 🙂

  2. Great goods from you, man. I have understand your stuff previous to and you’re just extremely wonderful. I really like what you’ve acquired here, really like what you are saying and the way in which you say it. You make it enjoyable and you still take care of to keep it smart. I can not wait to read far more from you. This is really a terrific site.

  3. Kelly says:

    Hi I prepped it last night. Will bake the next day. But were we supposed to toss the spaghetti with the sauce before putting the pork chop on top? I didn’t. So just wondering if I need to toss the pork chop with cheese/sauce and the spaghetti after its done baking.

    1. michelletang118 says:

      Hey sorry or my late reply but no need to. You can just poor the sauce all over. How did it turn out btw? Can write to me at michelle@kitchenmess.com

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