Thai Pork Noodle Bowl***

By boscobojo

Ingredients

• Marinade:
• 4 boneless ribeye pork chops
• 1/4 cup soy sauce
• 1/4 cup chopped cilantro
• 3 cloves garlic, crushed
• 3 Tbl. brown sugar
• 1 Tbl. vegetable oil
• 1 lime, juiced
• Peanut Noodles & Sauce
• 10 oz. pasta (spaghetti, linguini or angel hair)
• 1 lime, juiced
• 2 cloves garlic, finely minced
• 1/2 cup creamy peanut butter
• 1 cup hot water
• 2 Tbl. soy sauce

Preparation

Step 1

In large baking dish, arrange pork chops evenly. Whisk marinade ingredients together in bowl. Set 1/4 cup marinade aside in refrigerate. Pour remaining marinade over pork chops and marinate 20-30 minutes.

Meanwhile, cook pasta according to package directions. Whisk together remaining peanut sauce ingredients in large bowl. Drain cooked pasta; toss with peanut sauce. Add more soy sauce if desired.

Heat an indoor grill or outdoor grill to medium high heat. Remove pork chops from marinade and discard excess marinade. Place pork chops on grill and cook 4 minutes on each side, flipping once until internal temperature of pork measures between 145 degrees and 160 degrees.

Transfer grilled pork chops to a cutting board and let rest 3 minutes. Slice pork against grail. Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles.