Tuesday, July 29, 2014


1/4 cup rice wine vinegar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons honey
1 tablespoon minced garlic
1 tablespoon garlic chili paste
1/2 pound boneless pork chops
2-3 ounce bundles ramen noodles
8 ounces snow peas, trimmed and cleaned
1 large green onion sliced
8 ounces bok choy, trimmed, cleaned and sliced
1 sweet red pepper, cored, seeded
1/8 teaspoon salt
3 tablespoons dry roasted unsalted peanuts (optional)
  • In a small food processor combine dressing ingredients and blend until smooth.
  • In a large ziploc bag combine pork chops and half of the dressing.  Marinade for 15 minutes minimum.
  • While chops are grilling bring a pot of water to a boil.
  • Add ramen noodles for 2 minutes.
  • Add peas and bok choy, boiling for 1 minute more.
  • Drain and rinse in cold water.
  • Place in large salad bowl.
  • Heat grill to medium high.
  • Grill chops and red pepper just until done, turning half way through.
  • Transfer to a cutting board and thinly slice both chops and pepper.
  • Toss salad with remaining dressing and salt.
  • Scatter pork and peppers over salad.
  • Top with peanuts. (optional)
  • Serve immediately.
Leftovers (minus the bok choy) chill well and would make a perfect lunch to go.  Just don't add the bok choy, which in my opinion can be left out and double the peas for my taste.

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