This pork chop recipe really easy, tender yet not over cooked (ie tough meat). Oven preheat to 190°C, 12 mins (half way flip the side).
Test with a thermometer the inside meat must be at 77°C to be safe for consumption – pork just cooked nicely, the sauce juice on top also bubbling.
Take out to let it rest on a grill rack under room temperature for another 2 mins (internally pork continues cooking with the residual heat).
Go with fresh fries , yellow beans (Yeo’s Can food), fresh salad, fried 荷包蛋 pocket egg .
A nice western dish I enjoyed very much during Army NS time in the Officer Mess (then $7 / pax in 1973, now ~ $14 in Foodcourt).
Raw pork chop (with bone attached) is cheaper at NTUC butchery counter (1 thin piece at $3).
This is Singapore Western food style for “Chicken Chop with baked beans & French fries & pocket egg”. Same plating 摆盘 for Pork Chop. Bun 圆面包 is optional, baguette is more convenient (buy easily from NTUC) to dip into the juicy sauce.