Oven Baked Pork Chop Silog with Atchara
This is a recipe for oven baked pork chop in a meal composed of garlic fried rice, pickled papaya, and fried eggs.
- 3 pieces pork chop
- 6 fried eggs
- 3 cups sinangag garlic fried rice
- ½ cup papaya atchara pickled green papaya
- 1 raw egg
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 tablespoons cooking oil
Rub salt and pepper all over the pork chop. Let it stay for 10 to 15 minutes.
Beat the raw egg in a bowl. On a separate bowl, arrange the flour. Set aside.
Heat the oil in a pan.
While the oil is heating-up, dredge a piece of pork chop in flour. Dip it in beaten egg and then dredge it back on the flour bowl. Fry each side for 1 minute. Place the semi-fried pork chops in baking tray. Do this step on all remaining pork chops.
Meanwhile, heat the oven to 350F. Place the baking tray with pork chops in the oven. Bake for 35 minutes.
Arrange the pork chop in individual plates. Add a cup of rice and 2 pieces of fried eggs. Finish with a tablespoon of papaya atchara on the side.
Serve with banana ketchup. Share and enjoy!