Marinated BBQ Pork Loin Chops with Asian Noodle Salad
Tip: This marinade is also great for loin steaks, pork rump steaks or pork belly strips. Do not cook on high as the sugar in the marinade will caramelize too quickly and burn.
Courtesy of Australian Pork
4 Scottsdale Pork loin chops
5cm piece ginger, peeled & grated
½ cup brown sugar
½ teaspoon cinnamon ground
350ml apple cider
100g Vermicelli rice noodles, soaked
100g snow peas, sliced
1 carrot, peeled & shredded
4 baby radishes, thinly sliced
4 spring onions, sliced finely
100ml Asian soy & sesame dressing
1 tablespoon black sesame seeds
1 tablespoon fried shallots to garnish
Lime wedges to garnish.
In a large glass bowl or seal-able plastic bag combine the marinade ingredients.
Remove the pork loin chop from the packaging and place into the marinade and marinate the pork chops for up to 24 hours but a minimum of 20 minutes.
Whilst pork chops are marinating prepare salad. Combine the rice noodles, snow peas, carrot and spring onions in a large bowl and mix well.
Pour over the salad dressing, cover and refrigerate until required.
BBQ or cook in the griddle pan over a medium heat 4-6 minutes each side basting frequently.
Serve pork loin chops hot with the noodle salad on the side garnished with fried shallots and a wedge of lime.