Soba With Brussels Sprouts And Pork Chops Recipes
FIVE-SPICE PORK STIR-FRY WITH SOBA NOODLES
Categories Onion Stir-Fry Quick & Easy Pork Chop Radish Noodle Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Cook noodles in large pot of boiling salted water until almost tender but still firm to bite. Drain well, then return to pot.
- Meanwhile, sprinkle pork with salt, pepper, and five-spice powder. Heat 1 tablespoon oil in medium skillet over high heat. Add pork and stir-fry until cooked through, about 2 minutes. Add remaining 2 tablespoons oil, soy sauce, and vinegar; stir 30 seconds.
- Add pork, green onions, and radishes to noodles and toss to combine. Season to taste with salt and pepper.
CRISPY PORK CHOPS WITH SRIRACHA BRUSSELS SPROUTS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts and red onion in a large bowl with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet in a single layer and roast, without stirring, until tender and charred in spots, 20 to 25 minutes.
- Meanwhile, whisk the vinegar, honey, Sriracha and a pinch of salt in a large bowl. Set aside.
- Season the pork chops with salt and pepper and brush the mustard on both sides. Toss the panko with 1 tablespoon parsley, a pinch of salt and a few grinds of pepper on a plate. Press both sides of the pork chops in the mixture to evenly coat. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4 to 5 minutes per side. (Reduce the heat to medium if the crust gets too dark.)
- Add the roasted vegetables to the honey-Sriracha sauce and toss to coat. Serve with the pork chops. Sprinkle with the remaining 1 tablespoon parsley.
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