Thai Pork Noodle Bowl

By Tstone76

Ingredients

• 4 boneless ribeye (rib) pork chops, about 3/4- to 1-inch thick
• 1/4 cup soy sauce
• 1/4 cup cilantro , chopped OR 1 tablespoon dried cilantro
• 3 cloves garlic, crushed (about 3 tablespoons)
• 3 tablespoons brown sugar
• 1 tablespoon vegetable oil
• 1 lime, juiced
• 10 ounces 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 tablespoons soy sauce

Details

Servings 4
Adapted from porkbeinspired.com

Preparation

Step 1

Cooking Directions

Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl.

In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about 1/4 cup of the marinade in the refrigerator for later use.

Meanwhile, cook the pasta according to the package directions. Whisk together lime juice, garlic, peanut butter, hot water and soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired.

Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145 degrees F. (medium rare) and 160 degrees F. (medium) on a meat thermometer.

Pour the reserved marinade over the sliced pork before serving and serve over the peanut noodles.

User Added Photos

Direct heat

, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.

Indirect heat

, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.