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Grilled Pork Chops with Rice Noodle and Grilled Veggies

2 pork chops, 3/4 inch thick
1 red bell pepper, seeded, stemmed and quartered
1 small yellow onion, in 1/2 inch thick slices
1/2 avocado, pitted and peeled
juice from 1/2 lime
3oz rice noodles
1/4 cup packed cilantro leaves, roughly chopped
cool to room temperature water
2 tbsp canola oil
kosher salt and black pepper

For the marinade/sauce:
1 tbsp rice wine vinegar
1 tbsp sambal oelek
1 tbsp soy sauce
2 tbsp hoisin sauce
1 tsp toasted sesame oil

Make the marinade: Add all of the ingredients for the marinade into a mixing bowl. Whisk the ingredients until thoroughly blended. Reserve half of the marinade for later, then pour the other half of the marinade into a medium sized ziploc bag.

Add the pork chops to the ziploc bag with the marinade, then seal the bag, making sure to get out as much air as possible. Once the bag is sealed, toss the chops in the marinade, making sure all surfaces are coated. Marinate the chops for at least 45 minutes to 1 hour.

15 minutes before removing the chops from the marinade, place the rice noodles in a large mixing bowl, and cover with lots of room temperature water, they will absorb and expand as they soak. Toss the peeled avocado with lime juice to prevent oxidation. Add the avocado, bell pepper, and onion to a bowl. Drizzle with canola oil and season with salt and pepper. Toss to coat.

Remove the pork chops from the marinade. Season both sides of the chops with kosher salt and freshly cracked black pepper. Grill the pork chops over medium high heat for 4 minutes on the first side, rotating the chop a quarter turn after after the first two minutes to achieve cross hatching. Flip the chop and cook the other side for another 4 minutes, or until the pork chop is medium inside, again rotating after two minutes.

After initially placing the chops onto the grill, add the onions, bell peppers, and avocado to the grill. Grill the veggies over medium high heat for about 3 minutes per side or until grill marks appear and they veggies become nice and tender.

Remove the chops and veggies from the grill. Allow the chops to rest for at least 5-10 before cutting or serving. While the chops are resting, drain all the water off of the rice noodles, then return the noodle to the mixing bowl. Chop the grilled veggies into bite-sized pieces then add the veggies, cilantro, and reserved marinade to the bowl. Toss all the ingredients together until all the noodles and veggies are thoroughly coated with the marinade. Serve the grilled pork chops, either sliced or whole, on a bed of noodles and veggies. Serve warm. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Chinese-y Grilled Pork Chop w/ Rice Noodle Salad
http://www.whatwereeating.com/recipes/chinese-y-grilled-pork-chop-w-rice-noodle-salad/