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I took this while on my way to the dentist in the car

We
got this lovely customised tank top from Tiff last year and I had some
pix of Ray in it but not exactly the best pictures, today there’s some
sunshine in the house so Belinda gets to model XD (playing with pickr) hehe

This evening domestication takes over (LOL) okay well Wai’s parents
were invited to dinner by some friends but Dad brought some porkchop
back in the afternoon, so I decided to make baked porkchop rice on the
fly (since we have the ingredients) it’s enough for us tonite and to
pack for tomorrow (made 2 of those dishes — dunno what they called )

This is the side veggie (cooked via boiling water with a little oil and a pinch of salt)

Baked porkchop rice

Ingredients:
- Porkchop, 3 slices (for this evening) hammered on the chopping board, and bone removed
- seasonings, soya sauce, sugar, white pepper grounded black pepper, a little corn starch
- A few table spoons of all purpose flour, in a dish
- 1 egg beatened, in a dish
- 2-3 handfuls of corn flakes, crushed, in a dish
- 2 cups rice – serves about 4 people
- Some mozerella cheese, shredded (to be put on top of the porkchop/sauce before baking in the oven)

Sauce:
1/3 jar Spaghetti sauce
1 medium size tomato, diced
(you can also add sliced/diced mushroom or celery if you wish)

Method:
1) Season the pork chop, leave aside. Wash and cook rice in rice cooker.
2)
Heat up a little oil, fry the tomato (and mushroom/celery if any) until
soften, add the pasta sauce, simmer a little and turn off heat. (You
can prepare the side veggie during this time also)
3) By now the porkchop should be seasoned enough,  have the dishes of flour, egg, cornflakes lined up.
4) Coat the porkchop with flour, then egg, and lastly crushed cornflakes.
5) Leave the coated porkchop in the dish with the crushed cornflakes, and put the dish into the freezer for about 5 -10 minutes.
6)
Preheat the oven at 180 degree celsius.  Have a frying pan with some
oil enough to cover the surface heated up, and slowly place the coated
porkchop carefully into the pan, fry both sides, the cornflake coating
will turn slightly darker, when both sides are ready, turn off heat and
remove from pan. Place on a dish with oil asorbing paper towels.
7)
By now, the rice should be done, scoop it into an oven-safe dish,
arrange porkchop on top, pour the cooked sauce over, sprinkle shredded
cheese over and put the dish into the oven, bake for 15 minutes or
until the cheese is melted or slightly browned on top and it’s ready!

The
best way to eat this dish is to take the porkchop out onto a seperate
dish, but try to leave the sauce in the rice– mix it with the rice
(yum) cut up the porkchop (you can also cut it up before you put sauce
over to cook in the oven) and eat it all together