Use the back of a knife to pat the pork chops loosely, add Shaoxing wine, light soy sauce, cornstarch and pepper and marinate for 10 minutes. Heat a pot over medium heat, add a little oil, add cooked rice and stir-fry until loose, then stir in the middle of the pot. Fry the eggs and rice evenly, season with salt and pepper, put it on a baking sheet, heat the same pot over medium heat, add a little oil, add the pork chops and fry until both sides are golden brown and cooked through. Cut the pork chops into pieces and place them on top of the fried rice. tomato juice.

Heat a pan over medium-high heat, add oil and butter and melt, add onions and sauté until fragrant. Add tomatoes, tomato juice, tomato juice and sugar and cook until slightly boiled. Cook for another 15 minutes. Add pineapple, then pour the sauce over the pork chops and sprinkle with cheese. Shred and place in oven for 15 minutes until cheese melts