Name: Soba Noodles with Brussels Sprouts and Pork Chops
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 8 ounces soba noodles; 8 ounces shredded Brussels sprouts; 3 tablespoons ponzu sauce; 2 tablespoons toasted sesame oil; 1 tablespoon sugar; 3 tablespoons rice vinegar; 1 tablespoon grated fresh ginger; 5 radishes, thinly sliced; 3 scallions, thinly sliced; Freshly ground pepper; 12 ounces thin-cut boneless pork chops (4 to 6 chops); 1 tablespoon vegetable oil

Directions

Bring a large pot of salted water to a boil. Add the soba noodles and cook as the label directs. Put the brussels sprouts in a colander and drain the noodles on top of the Brussels sprouts. Run under cool water to stop the cooking and drain well.
Whisk the ponzu sauce, sesame oil and sugar in a large bowl; remove 2 tablespoons to a small bowl. Whisk the vinegar and ginger into the large bowl. Add the noodle mixture, radishes and scallions, season with a big pinch each of salt and pepper and toss well.
Toss the pork chops with the reserved 2 tablespoons ponzu sauce mixture. Heat the vegetable oil in a large nonstick skillet over medium-high heat until it just starts smoking. Carefully add the chops and any remaining marinade and cook, turning a few times, until caramelized and just cooked through, 3 to 4 minutes. Transfer to a cutting board.
Divide the noodles among shallow bowls. Thinly slice the chops and add to the bowls. Spoon any remaining juices or glaze from the skillet over the meat.

Photograph by Andrew Purcell

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Soba Noodles with Brussels Sprouts and Pork Chops

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