Pork Chop Noodle with Eggy (HK-cafe style)

Capable Wifey Series continues.....this meal is following the style of those you can find in the HK Cafes...

First we marinated the pork chop overnight (can't see it? It's that black piece of thingy below niap niap in the photo) and grilled it on the pan for 3 mins each side. Unfortunately the fire wasnt very well distributed so mehz piece was tough but puddy's one is tender and yummy. But at least mehz said my sauce is nice....

The eggy was a disaster because we have no teflon pan and the sides keep sticking to the pan, so we ended up with an ugly looking eggy.

Recipe from http://www.mywoklife.com/2008/06/fragrant-fried-rice-and-pan-fried-pork.html
Ingredient for pork chop:
6 slices of pork chop, 1 cm thickness for frying method (shoulder butt or loin part)
3 tablespoon of soy sauce
3 tablespoon of oyster sauce
2 teaspoon of ground black pepper
1 tablespoon of Chinese Shao Hsing Hua Diao Wine (or usual rice wine, if desired)
1 tablespoon of oil

Method:
1) Place pork chops in large bowl. Season well with soy sauce, oyster sauce and rice wine (Make sure sauce cover all sides). Sprinkle pepper on both sides of chops. Marinate for 15 min. Set aside.

2) Heat oil in an iron skillet (or pan) over low-medium fire, pan-fry the pork chop till golden brown. Remove from heat. Set aside.