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Soak the split peas in cold water, be generous with the amount of water you use. Leave to soak overnight.
Rinse and drain the split peas before adding them to a large soup pot. Add the water, pork chop and bacon. First, bring it to a boil, then reduce the heat to let the soup simmer.
During boiling a layer of froth will form on the surface of the water. This is normal. Simply skim it off and discard it.
Meanwhile, chop the vegetables into small pieces of about 1 cm (½ inch).
Add the vegetables to the soup, along with the salt and pepper.
Bring the soup back to the boil and let it simmer until the peas fall apart. In my experience this will take a minimum of two hours. Remember to stir occasionally to prevent the soup from sticking to the bottom of the pan.
When the peas are ready, carefully remove the meat from the pan. Debone the pork chop and remove any unwanted fat. Then cut all the meat into small pieces before adding everything back to the soup.
Season to taste with salt and pepper and serve with some bread.