Soba with Brussels Sprouts and Pork Chops
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 23 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 51 milligrams
- Sodium
- 559 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 3 grams
- Sugar
- 8 grams
- Protein
- 30 grams
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
8 ounces soba
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 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.