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Asian BBQ Pork Chops with Cold Peanut Noodle Salad

Sweet Asian BBQ Pork Chops & cold rice noodle salad with cilantro, carrots, red cabbage and crunchy peanuts all drizzled with tangy home-made peanut sauce.
Difficulty: Easy
Time: 40-45 min
This dish is Gluten-Free
Calories: 610 Fat: 11g Carbs: 55g Protein: 27g

Bright and fun! These BBQ pork chops are sweet and grilled which makes beautiful caramelized char marks. Rice noodles are a great gluten-free option to add substance and funk to a asian inspired salad! This peanut noodle salad is super yummy and full of textural elements! Smooth, silky peanut sauce, crunchy peanuts, meaty sweet pork. An awesome make ahead lunch and super filling fresh fun dinner!

Ingredients
Roasted peanuts
Rice noodles
Tamari-sugar base
Carrot
Cilantro
Lime
Red cabbage
Pork chops
Peanut Butter
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Cooking terms for this recipe

Zest The peel of, or grating of a citrus peel for flavor.
Al Dente Literally “to the tooth”. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.
Char To cook over high heat until the natural sugars in food blackens.

What you need

Grill or medium sauté pan

Medium pot

Medium bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Preheat grill to 400ºF. Bring 6 cups water, with a pinch of salt, to a boil in a medium pot. Wash and dry all produce. Thinly slice red cabbage avoiding the hard inner core; discard core. Remove stem and bottom inch from carrot; then bias slice and julienne. Tear cilantro leaves and stems. Zest lime; cut in half, then juice. Rough chop peanuts. Remove pork chops from package; rinse and pat dry.

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Step 2: COOK NOODLES

Add rice noodles to boiling water; cook at a rolling boil for 10-12 min until noodles are al dente. Drain and cool completely under cold running water. While noodles are cooking, begin marinating pork chops (Step #3).

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Step 3: MARINATE PORK CHOPS

Season pork chops with a small pinch of salt and pepper. Add half tamari-sugar base and allow to sit in marinade for 4-5 min. Then, flip and allow another 4-5 min. While pork chops are marinating begin making the peanut sauce (Step #4).

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Step 4: MAKE PEANUT SAUCE

Place peanut butter, remaining tamari-sugar base, 1 tsp. lime zest, 1 ½ Tbsp. lime juice and a small pinch of salt and pepper. Combine using a whisk until incorporated and smooth.

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Step 5: GRILL PORK CHOPS

Place pork chops on very hot, lightly oiled grill or sauté pan over medium-high heat with 1 tsp. oil. Cook 5-6 min per side until charred and fully cooked. USDA recommends cooking pork to an internal temperature 145ºF.

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Step 6: PLATE YOUR DISH

Place cold rice noodles, cilantro, carrots, cabbage, half peanut sauce and peanuts in a salad bowl and toss to incorporate. Divide cold noodle salad between two plates, place one pork chop on each plate and drizzle with remaining peanut sauce. Enjoy!