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Author Notes: Before going to culinary school, this was one of my first original recipes. I put flavors and products I liked together and this is what came out. I sometimes tweak the ingredients (i.e. replacing the peas for boy choy or pork for chicken) but the sauce always stays the same. I hope you like this dish as much as I do! —Without Butter
- 4 center-cut pork chops
- 1 cup peas
- 2 packets udon noodles
- 1/2 cup sweet soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Chinese cooking wine
- 1 Shallot, Chopped
- 2 tablespoons toasted sesame seeds
- 2 teaspoons sesame oil
- 1 handful Thinly sliced scallions
- For the Pork Chops- 1. Salt and Pepper both sides of the chops. 2. Oil your pan and heat it until it's hot so you get a good sear on both sides. 3. Put the chops in a 375 F oven to finish. You want the middle to be 140 F (about 10 minutes depending on how thick your chop is). Let the meat rest.
- For the Noodles- 1. Bring a pot of water to boil, season with salt, and separately cook the noodles and peas. 2. In a separate pan, cook your chopped shallots. 3. In a bowl, mix the sweet soy sauce, hoisin sauce, dark soy sauce, and Chinese cooking wine together. If it's a bit too thick, add some water. 4. Place the cooked noodles in the pan with the shallots. Add the sauce and mix well with the noodles. Add the cooked peas. 5. Turn the heat off and add your garniture (toasted sesame seeds, sesame oil, and scallions).