Grilled Teriyaki Pork with Mango-Noodle Salad is an easy mid-week dish that will also be a nice treat for your family. To pump up the veggies, toss in a handful of spinach, regular or snap peas, or broccoli florets to help round out the meal.
2 8-oz. boneless pork chops
1/3 cup teriyaki sauce
2 cloves garlic, finely chopped
3 tablespoons sesame oil
2 tablespoons fresh lime juice
4 scallions, white and light green parts, finely chopped
1 teaspoon finely chopped fresh ginger
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
8 ounces rice noodles
1 small mango, peeled, pitted, cut into 1/2-inch dice
Combine pork chops, teriyaki sauce and garlic in a ziplock bag; turn several times to coat. Preheat grill to high. Whisk sesame oil, lime juice, scallions, ginger, salt and red pepper flakes in a small bowl.
Place rice noodles in a large heatproof bowl and cover with boiling water. Let stand until tender, about 20 minutes. Drain well, rinse under cold water and drain again.
While noodles are soaking, grill pork chops until cooked through, turning once, about 10 minutes total. Remove pork chops to a cutting board and let stand 5 minutes before slicing thinly.
Pour dressing over noodles, and toss to coat. Add mango and cucumber, and toss again. Divide noodles among 4 bowls and top with pork.
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