Season: Sprinkle the pork chops with salt and white pepper, using about 1 tsp salt per pound. Leave uncovered in the fridge for 24 hours, or out of the fridge for up to 2 hours to season and tenderize. 

Fry the pork chops: Preheat a cast iron pan or wok for 5 minutes over medium-high heat. Meanwhile, dredge the pork chops lightly in flour. Add 1 tsp of oil and fry the pork chops on both sides until golden brown. Transfer to a plate and set aside.

Make the tomato sauce: Add the garlic, tomatoes, tomato paste, salt, and sugar to a saucepan and stir, mashing up the tomatoes, until softened and combined. Stir the cornstarch into the cold broth until dissolved, then stir into the sauce to thicken. Set aside.

Make the fried rice: Season 3 of the eggs with a pinch of salt. Let rest for 15 minutes if you have the time for the best-seasoned eggs, then scramble over low heat. Once cooked, transfer to a bowl. Add 2 tbsp peanut oil to the wok and fry the onion, garlic, mushrooms, and scallion whites over medium-high heat until soft. Next, add the corn kernels, rice, ketchup, and soy sauce and stir-fry to break up any clumps of rice, 2-3 minutes. Clear a space with your spatula, crack in an egg, and push the rice over it. Leave for a minute to caramelize before stirring, and repeat twice–this will create that signature smoky flavor associated with great fried rice. Finally, turn off the heat and stir in the scrambled eggs and scallion greens.

Assemble: Preheat the broiler of an oven. Evenly spread the fried rice in a cast iron pan or a baking dish. Top with the pork chops, tomato sauce, and shredded cheese, making sure to cover the pork chops entirely. Broil for 5-10 minutes, until the cheese is melted. Scoop into bowls and eat with a fork, knife, and spoon.