Preheat oven to 180°C.
Cook rice if not using leftover rice
Combine soy sauce and rice wine vinegar in a bowl. Cover pork chops in marinade and set aside.
Heat 1 tablespoon of oil in a fry pan on medium heat. Add onions, garlic and ginger and cook until onion is soft
Add diced tomatoes and tomato sauce to the pan and bring to a gentle boil. Add salt and pepper to taste. Turn heat down and simmer for 5 mins. Remove from heat and set aside in a bowl.
Heat a fry pan to medium-high. Add 1 tablespoon of oil and the pork chops. Cook for 2-3 minutes on each side or until cooked through.
Mix rice and corn together and transfer to a small baking dish. Lay the pork chops on top then cover with the tomato mix. Sprinkle with the shredded cheese.
Bake the dish in the oven for 10-15 minutes at 180°C or until cheese is completely melted and golden. Remove from oven and serve with steamed vegetables of your choice or a salad.