Thai Pork Noodle Bowl

By Thedorf

Ingredients

• Marinade:
• 4 boneless ribeye (rib) pork chops (3/4-1" thick)
• 1/4 c. soy sauce
• 1/4 c. chopped cilantro (may substitute 1 tbsp dried)
• 3 cloves garlic crushed
• 3 tbsp brown sugar
• 1 tbsp vegetable oil
• 1 lime, juiced
• Peanut Noodle & Sauce:
• 10 oz. pasta (spaghetti, linguini or angel hair)
• 1 lime, juiced
• 2 cloves garlic, finely minced
• 1/2 c creamy peanut butter
• 1 c hot water
• 2 tbsp soy sauce

Preparation

Step 1

In large baking disk, arrange ribeye pork chops evenly. Whisk marinade ingredients together in bowl. Set 1/4 c marinade aside in refrigerator. Pour remaining marinade over pork chops & marinade 20-30 people.

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

Heat an indoor grill pan or outdoor grill to med-high heat. Remove pork chops from marinade & discard excess marinade. Place pork chops on hot grill & cook 4 min each side, flipping once.

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