4 boneless ribeye pork chops (1-in thick)
FOR THE MARINADE:
1/4 C soy sauce
3 T chopped cilantro (or 3/4 T dried cilantro)
3 cloves garlic, crushed
3 T brown sugar
1 T of The Olive Bin's Cilantro & Roasted Onion Olive Oil
1 lime, juiced
FOR THE NOODLES and SAUCE:
10 oz thin pasta (spaghetti, linguine, or angel hair)
1 lime, juiced
2 cloves garlic, finely minced
1/2 C creamy peanut butter
1 C hot water
1 1/2 T soy sauce
1/2 T of The Olive Bin's Honey Ginger Balsamic Vinegar
Thai Pork Noodle Bowl
Ingredients
Number Of Servings: 4
Directions
- In a large baking dish, arrange pork chops evenly. Whisk marinade ingredients together in a bowl. Set 1/4 C marinade aside in refrigerator. Pour remaining marinade over pork chops and marinate 20-30 minutes.
- Meanwhile, cook pasta according to package directions. Whisk together peanut sauce ingredients in large bowl. Drain cooked pasta; toss with peanut sauce. Add more soy sauce if desired.
- Heat an indoor grill pan or outdoor grill to medium-high. Remove pork chops from marinade and discard excess. Place chops on hot grill and cook 4 minutes on each side, cooking on alternative sides until internal temperature of pork measures between 145 degrees F (medium rare) and 160 degrees F (medium) on a meat thermometer.
- Transfer grilled pork chops to a cutting board and let rest 3 minutes. Slice pork against grain. Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles.
Additional Info
Adapted from PorkBeInspired.com
