Google: “A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. Chops are commonly served as an individual portion, and can be accompanied with applesauce, vegetables, and other sides. Pork is one of the most commonly consumed meats in the world. In the United States, pork chops are the most commonly consumed meat cut from the pork loin and account for 10% of total pork consumption. Pork chops are suitable for roasting, grilling, or frying, but there are also stuffed recipes. They can be used boneless or bone-in. Pork chops are usually cut between ¹⁄₂ and 2 inches (1 and 5 centimetres) thick.”

Google: “Pan mee is predominantly found at hawker-style restaurants and stalls and is typically served with sambal sauce on the side. It goes under various names, and apart from the traditional version, it can employ different types of broth or other additional ingredients. Pan mee noodles are traditionally made from wheat, or sometimes egg.” I love to use pan mee store-bought wheat noodles when they are on sale.

I have combined two methods of cooking into one simple beautiful delicious juicy pork chop, noodles and vegetables meal. They look beautiful and colourful as well. Let’s get cooking!!!!

Ingredients for pork chop

4 pieces of pork chop
pink sea salt, crushed to powder
black pepper
A few dashes of Worcestershire sauce
a pinch of nutmeg powder
a pinch of 5 spice powder

Ingredients

4 packets pan mee, follow instruction to cook
1 of each red and yellow capsicums, cut into bite size
4 medium size tomatoes, cut into wedges
4 medium size hen of the woods mushroom, cut to bite size
2-4 Tbs preserve olives leaves (bought in Asian grocery)
boiling water
salt
pepper
olive oil

Method

Roasting chops and vegetables

Preheat oven 180 deg C. Line baking tray with foil. Rub the spices, sauce and season with salt and pepper on chops for 15 minutes. Transfer onto prepared tray. Put in the oven about 15 – 20 minutes. Half – way through turn the chops until its cooked caramelised oil from the fat drip out. (I like mine medium to well cook). Once cooked, rest for 5 minutes and cover with foil.

In another lined with foil tray, place capsicums and tomatoes; season with salt & pepper. Drizzle some oil. Place in oven for 10 minutes until soft and lightly char. Remove, cover with foil and set aside.

Meanwhile, boil water in big sauce pan. Once start bubbling add the packets pan mee and its condiments that comes with it. Cook till pan mee is soft and cooked through. Using tong scoop the pan mee onto 4 noodles bowls equal portions.

Turn to low fire. Add the preserve olive leaves and mushroom into the soup. Cook about 3-4 minutes until mushroom soften cooked through. Meantime, add roasted vegetables to pan mee, toss around so the juice from vegetables is mixed in. Season with salt and pepper to taste.

Now spoon the soup into the prepared noodles bowls. Then add each chop onto pan mee with vegetables. Drizzle some juice from the pork tray on to each pork chop. Serve with white wine (Moscato) or beer (Tso Sing).

Note: You might want to cook your pork chop for less time or more. Oven temperatures vary. You may omit preserved olive leaves and substitute them with green leafy vegetables such as kai lan. You may substitute hen of the woods mushrooms with cup or Swiss brown mushrooms.

https://helenscchin.com/2019/11/25/pork-chop-roasted-vegetables-in-pan-mee-soup/

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