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HONEY SOY PORK with PEANUT NOODLES

2 boneless pork chops
3 green onions, thinly sliced, whites and greens separated
1/4 + 1/4 cup Bragg’s liquid aminos
1/8 + 1/8 cup rice wine vinegar
2 tablespoons honey
1/2 pound bok choy, halved, washed and cut into 1 inch pieces, keeping bulbs and greens separate
6 pieces spaghetti
1 tablespoon sesame oil
1/2 cup shredded red cabbage1/3 cup creamy peanut butter
Sriracha, to taste
1/4 cup chopped peanuts
2 tablespoons avocado oil
FRESH ground salt and pepper, to taste

• In a large Ziploc bag or baking dish combine 1/4 cup liquid aminos, 1/8 cup rice wine vinegar and 2 tablespoons honey.
• Pat dry pork chops and add to marinade, turning to coat.

• Cook noodles per package directions, about 8 minutes to al dente’.
• Drain and rinse in cold water.
• Transfer to a large bowl and set aside.

• Whisk together the peanut butter, 1/4 cup liquid aminos, 1/8 cup rice wine vinegar and 1 tablespoon water until smooth. Set aside.

• In a large pan over medium high heat add sesame oil until shimmering.
• Add bok choy bulb pieces and green onion whites, sautéing 3-4 minutes until soft.
• Add cabbage and bok choy leaves, cooking a couple minutes more until leaves wilt.
• Season to taste and transfer to bowl with noodles.

• Remove pork from marinade. and reserve 2 tablespoons.
• Return pan to heat and add 2 tablespoons of avocado oil.
• When shimmering add pork chops and sear on both sides until cooked through, about 3 minutes per side.
• Transfer to plate and let rest 5 minutes.
• Add reserved marinade to peanut sauce and whisk well.

• Add peanuts and peanut sauce to noodle bowl, tossing to coat.
• Thinly slice pork chops.
• Plate noodles and vegetables.
• Top with pork slices.
• Garnish with green onion tops.