I don’t need to type this one out, it is online, and you can find it right here. I saw it last Saturday on the PBS show, Everyday Food. It looked so yummie that I had to find the recipe and make it.
Have you tried rice noodles yet? I had not until I made this dish tonight. They are quite tasty…different from pasta, but good. You don’t really even need to cook these, you just soak them in hot water in a bowl in one of your kitchen sinks for 15 minutes, and that’s all it takes. In this recipe, you also mix them in with the veggies in the skillet, and the sauce, just to reheat them.
Most good supermarkets sell rice noodles now, check the ethnic food aisle. Or, if you have an Asian market nearby, they will have them for you as well. I had no trouble finding them in a regular supermarket’s Asian food section.
What is harder for me to find than Asian food is thick cut pork chops. WHY do most supermarkets insist on slicing them so thin? Anyhoo, I got around this buy purchasing a small boneless pork loin roast. It was just the right size to cut into four chops that were about an inch thick. The loin roast also comes with a layer of fat on the top, I trimmed most, but not all, of that off before cooking. If you were to cook it as a roast, it would have sufficient time to melt off. But these chops cook so quickly, you do not need the extra fat, and it won’t render that quickly. So trim it off.
With the thick-sliced chops, they seared very nicely on the outside, yet were still not overcooked, they were perfectly cooked, with a VERY faint pinkness inside. The timing for the cooking looks like it might not be enough, but remember that the chops will cook further as they rest on the platter or cutting board, covered with the foil, while you prepare the rest of the dish.
This was a most wonderful dish, I know because Mike only told me about 500 times how much he loved it. I would most definitely make this one again, it is a keeper!
