Recipe courtesy of Melissa Gaman for Food Network Kitchen

Soba with Brussels Sprouts and Pork Chops

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Thin pork chops are a great choice for a fast dinner, because they cook very quickly. But they are also very lean; to keep them juicy and ensure some nice caramelization, make sure to use a pan with enough space to not overcrowd the chops, and get the pan and the oil very, very hot.



  1. Bring a large pot of salted water to a boil. Add the soba 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.
  2. 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.
  3. 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.
  4. 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.