In the mood for something different last night, I decided to go with Asian flavors, which isn’t typical for my style of cooking
although I intend to master using my wok and learn to make sushi with the kit I was given years ago, despite the fact that we do a lot of Asian takeout.
- ¼ cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon dried onion
- ½ teaspoon garlic salt
- ⅛ teaspoon black pepper
- 2 pork chops, 1″ thick
- ¼ small box vermicelli pasta, cooked and chilled
- 3 tablespoons chicken broth + 1 tablespoon water
- 2 tablespoons smooth peanut butter
- 1 tablespoon soy sauce
- ⅛ teaspoon minced garlic (1 clove)
- ½ teaspoon sesame oil
- ⅛ teaspoon dried red pepper flakes
- ¼ cup fresh chopped parsley
- ½ cup chopped peanuts
- Combine the first 6 ingredients and pour over the pork chops; turn to coat both sides. Set aside to marinate at room temperature while preparing the noodle sauce, about 15 minutes. (Or, you can prepare the marinade the day before and let the pork chops sit overnight. It’s very flexible!)
- In a small sauce pan, combine the broth/water, peanut butter, soy sauce and garlic. Cook over medium heat, whisking frequently, until mixture gets smooth and creamy and just starts to boil. Remove from heat and stir in the oil and red pepper. Transfer to a small bowl and let chill for 20 minutes while you cook the pork chops.
- Preheat a large skillet over medium heat for 2-3 minutes. Cook the chops for 7 minutes, then turn and cook for an additional 7 minutes. Add a little extra teriyaki sauce on top while the second side cooks, if you like. Remove the chops to a plate and let rest for at least 5 minutes, or while you’re finishing the noodles.
- In a large bowl, combine the chilled pasta, peanut sauce, parsley and most of the peanuts (save a little for garnish). Serve with Marinated Asian Pork Chops.
- Makes enough for 2 people, with a little extra pasta for leftovers the next day.
You can find more of my pork chop recipes here!
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